婴儿奶粉中脂肪吸收利用率低导致能量损失和婴儿肠道产生大量钙皂等问题严重影响婴儿健康。传统奶粉仅考虑脂肪成分平衡无法解决根本问题。从奶粉中脂肪输送体系脂肪球结构及其对脂肪消化吸收影响深入研究，有助于阐明婴儿肠道钙皂生成机理。基于脂肪界面消化理论，本项目在前期研究基础上，以母乳为参照，拟研究OPO型婴儿奶粉中不同组成成分（磷脂VS乳清蛋白和酪蛋白）、物理结构（脂肪球膜结构、粒径大小）、界面性质（界面张力、电势）的脂肪球在乳猪胃肠消化过程中变化及结构自组装，建立脂肪球结构及界面特征-胃肠脂肪球重构-脂肪酸释放的构效关系；进一步研究胆盐与奶粉中脂肪消化产物形成的胶束特性，其在肠道内吸收程度与钙皂生成量效关系，来阐明不同脂肪球结构-脂肪消化吸收率-钙皂生成机理，同时研究基于脂肪球结构的婴儿奶粉体内钙皂调控机制。本项目实施可以为食品工业解决传统婴儿奶粉所造成婴儿便秘，脂肪酸利用率低等问题提供理论依据。

The lost of energy and production of large amount of calcium soap caused by the low fat absorption ratio of milk formula may lead to heath-threatening complications in infants. The traditional infant formula characterized with a balance of fatty acids is considered to inefficient way to solve this problem. Through studying the fat delivery system especially the structure of fat globule and its effects on the digestion and adsorption of fat may contribute to demonstration the mechanism of calcium soap formation in infant GI tract. Based on the interfacial lipolysis theory and our previous researches, this project will establish a structure-efficacy relationship of fat globule structure (composition & arrangement, particle size) and properties(interfacial tension,zeta-ptential)—restructure of fat globule—release of fatty acid which human milk is taken as a reference. Moreover, we will investigate the structure, characteristics and consequently its effect on the fat adsorption of micelle formed by bile salt and digested fat components, in order to illuminate the impact mechanism of different fat globule structure on the fat digestion—fat absorption—calcium soap production and explain the influence mechanism of fat globule in infant formula on formation of calcium soap.The implementation of this project is expected to provide theoretical guidance for food industry to solve the problems of the constipation and low fat bioavailability in intant formula.