Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts.
Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts.
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DOI：
10.1007/s13594-015-0263-0
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发表时间：
2015
影响因子：
--
通讯作者：
Guyomarc'h F
中科院分区：
文献类型：
--
作者：
Lopez C;Cauty C;Guyomarc'h F
加工乳制品中乳脂的微观结构知之甚少，尽管它在功能、感官和营养特性方面很重要。然而，在过去的10年里，包括我们的实验室在内的几个研究小组为增加对乳制品中原位脂质组织的了解做出了重大贡献。本文综述了利用显微技术(主要是共聚焦显微镜和原子力显微镜)研究乳脂球膜中脂质组织的最新进展。此外，这一概述还提供了关于商品化牛奶、婴儿配方奶粉和各种乳制品(奶油、黄油、酪乳、黄油血清和奶酪)中脂类组织结构的结构信息。乳制品工业中使用的主要机械处理方法是均质，它可以减小乳脂球的大小，改变脂肪/水界面的结构(组成和组织)，并影响脂滴与蛋白质网络之间的相互作用(惰性填充剂与活性填充剂的概念)。讨论了乳脂组织和乳脂球膜改变的潜在影响，并提出了在婴儿配方奶粉中优先设计仿生脂滴的技术策略。
The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the organization of lipids in situ in dairy products. This paper provides an overview of recent advances on the organization of lipids in the milk fat globule membrane using microscopy techniques (mainly confocal microscopy and atomic force microscopy). Also, this overview brings structural information about the organization of lipids in situ in commercialized milks, infant milk formulas and various dairy products (cream, butter, buttermilk, butter serum and cheeses). The main mechanical treatment used in the dairy industry, homogenization, decreases the size of milk fat globules, changes the architecture (composition and organization) of the fat/water interface and affects the interactions between lipid droplets and the protein network (concept of inert vs active fillers). The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas.