A novel approach for the reconstitution of bovine milk fat globules with different-melting-temperature triacylglycerol cores.

Qingxi Ren, Fang Guo, Fei Teng, Ying Ma

Food chemistry 2021 May 30

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Reconstructing milk fat globules (MFG) with different-melting-temperature triacylglycerols (TAG) to improve its nutritional and functional properties has great potential for expanding industrial applications. Butterfat was fractionated by stepwise crystallization at 30, 20 and 15 °C to yield six fractions (30S, 30L, 20S, 20L, 15S and 15L). Fractions were analyzed for thermal properties and fatty acid composition. An efficient method for analyzing TAG was established using HPLC-ESI-Q-TOF-MS/MS combined with principal component analysis, and total 146 TAGs in butterfat and its fractions were identified. The melting enthalpy, melting temperature, and long-chain saturated TAG content of 30S fraction were 71.5 J/g, 42.1 °C, and 19.3%, respectively, while that of 15L fraction corresponded to 11.9 J/g, 17.1 °C and 0.1%, indicating that the butterfat was effectively separated. Then MFG were reconstituted with milk fat globule membrane and different-melting-temperature TAG cores from obtained fractions, and reconstituted MFG gave excellent microstructural stability and emulsifying activity. Copyright © 2020. Published by Elsevier Ltd.

Citation

Qingxi Ren, Fang Guo, Fei Teng, Ying Ma. A novel approach for the reconstitution of bovine milk fat globules with different-melting-temperature triacylglycerol cores. Food chemistry. 2021 May 30;345:128563