Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions

Qian Ma; Tao Zhou; Zhong Wang; Yanjie Zhao; Xiaodong Li; Lu Liu; Xiuxiu Zhang; Kouadio Jean Eric-Parfait Kouame; Shuo Chen

Ultrasonics Sonochemistry (May 2024)

Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions

Qian Ma,
Tao Zhou,
Zhong Wang,
Yanjie Zhao,
Xiaodong Li,
Lu Liu,
Xiuxiu Zhang,
Kouadio Jean Eric-Parfait Kouame,
Shuo Chen

Affiliations

Qian Ma: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
Tao Zhou: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
Zhong Wang: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
Yanjie Zhao: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; National Center of Technology Innovation for Dairy, 010010 Hohhot, China
Xiaodong Li: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Corresponding authors at: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China.
Lu Liu: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Corresponding authors at: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China.
Xiuxiu Zhang: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
Kouadio Jean Eric-Parfait Kouame: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China
Shuo Chen: Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China

Journal volume & issue: Vol. 105
p. 106873

Abstract

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Starting from the consideration of the structure of human milk fat globule (MFG), this study aimed to investigate the effects of ultrasonic treatment on milk fat globule membrane (MFGM) and soy lecithin (SL) complexes and their role in mimicking human MFG emulsions. Ultrasonic power significantly affected the structure of the MFGM-SL complex, further promoting the unfolding of the molecular structure of the protein, and then increased solubility and surface hydrophobicity. Furthermore, the microstructure of mimicking MFG emulsions without sonication was unevenly distributed, and the average droplet diameter was large. After ultrasonic treatment, the droplets of the emulsion were more uniformly dispersed, the particle size was smaller, and the emulsification properties and stability were improved to varying degrees. Especially when the ultrasonic power was 300 W, the mimicking MFG emulsion had the highest encapsulation rate and emulsion activity index and emulsion stability index were increased by 60.88 % and 117.74 %, respectively. From the microstructure, it was observed that the spherical droplets of the mimicking MFG emulsion after appropriate ultrasonic treatment remain well separated without obvious flocculation. This study can provide a reference for the screening of milk fat globules mimicking membrane materials and the further utilization and development of ultrasound in infant formula.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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