Effect of infant formula production processes on phospholipid composition and structure of milk fat globules

• DOI: 10.1016/j.lwt.2024.115808
• Publication Date: 2024-01-28T10:38:16Z
• Authors: Yan Liu; Junying Zhao; Weicang Qiao; Baoyu Yang; Qian Liu; Yan Liu; Lijun Chen
• Keywords: Globules of fat

The phospholipid (PL) composition and milk fat globule (MFG) structure are important for MFG membrane function. However, the effects of various processing methods on these factors remain unclear. In present study, we compared different infant formula (IF) production PLs MFGs. Homogenization heat sterilization significantly decreased number PL species in raw (RM, 104). Heat spray drying reduced content RM (160.3 ± 12.2 mg/L; p < 0.05). During processing, average volume diameter (5.67 0.81 μm) zeta potential (−7.37 0.27 mV) were (p After homogenization, distributed a circular dotted manner around drying, fluorescent rings lost structural integrity. Therefore, tested substantially damaged structure. These results may provide scientific basis future IF development.