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

Ren, Qingxi; Guo, Fang; Teng, Fei; Ma, Ying

doi:10.1016/j.foodchem.2020.128563

Cited by 12 publications

(13 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Phospholipids in MFGM were excellent emulsifying agents to prevent the aggregation and coalescence of droplets. 15 After passing through the oral digestion stage, the morphology and microstructure of MFGs changed slightly, but extensive droplet aggregation occurred (Figure 2), which was basically consistent with the particle size analysis. A large number of large-sized and long-strip-shaped proteins that were different from the free proteins in the initial phase were observed in the oral phase (Figure 2, red arrows), which were speculated to be amylase added during oral digestion.…”

Section: ■ Results and Discussionsupporting

confidence: 78%

“…Besides, free proteins (presumably whey protein, casein, and casein micelles) were observed in both the continuous phase and the interfacial layer (Figure ). Phospholipids in MFGM were excellent emulsifying agents to prevent the aggregation and coalescence of droplets . After passing through the oral digestion stage, the morphology and microstructure of MFGs changed slightly, but extensive droplet aggregation occurred (Figure ), which was basically consistent with the particle size analysis.…”

Section: Resultssupporting

confidence: 70%

“…The top layer was carefully collected and then washed three times with 0.15 M NaCl solution to obtain whole butterfat. Dry fractionation was performed at 30 and 20 °C to obtain the solid (30S and 20S) and liquid (30L and 20L) fractions from whole butterfat according to the protocol by Ren et al Detailed information about melting parameters (Table S1), as well as TAG (Table S2), DAG (Table S3), MAG (Table S4), and FFA (Table S5) profiles of each initial fraction are provided in the Supporting Information. Briefly, the final melting temperature ( T endset ), melting enthalpy (Δ H f ), and long-chain saturated TAG (LC-STAG) content of the whole butterfat were 35.2 °C, 53.6 J/g, and 7.1%, respectively, while those of the 30S, 20S, and 20L fractions corresponded to 42.1, 38.9, and 22.0 °C; 71.5, 66.3, and 17.0 J/g; and 19.3, 3.2, and 1.8%, respectively.…”

Section: Materials and Methodsmentioning

confidence: 99%

“…However, on the other hand, they are also an important energy source for infants and young children. In addition, they are widely used in the food industry, such as additives in chocolate to increase viscosity and promote crystallization, wetting enhancers to improve the wetting stability of ready-to-eat products, baking modifiers to improve the dispersion and preservation of fat, and stabilizers for margarine to prevent splashing and browning, etc . , Moreover, it is also applied in the pharmaceutical industry as sustained-release formulations for lipid-based drugs . Therefore, it is necessary to separate these controversial high-melting-temperature fractions from milk fat and investigate their dissolution, emulsification, and hydrolysis characteristics in the human GIT.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat

Ren

Wang

Teng

et al. 2021

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

High-melting-temperature solid triacylglycerol (TAG) is the main source of controversy with regard to the nutritional assessment of milk fat. This study investigated the microscopic changes and hydrolysis kinetics of milk fat globules (MFGs) reconstituted with butterfat and its primary fractions (30S, 20S, and 20L) during in vitro digestion. The 30S, 20S, and 20L on behalf of high-, medium-and low-melting-temperature fractions, respectively, had well-distinguished melting temperatures (42.1, 38.9, and 22.0 °C) and long-chain saturated TAG contents (19.3, 3.2, and 1.8%). The results revealed that the gastrointestinal fate of these butterfat fractions varied greatly with their TAG composition, and the gastric phase was a sensitive target in terms of the physiological site. The 20S-and 30S-reconstituted MFG emulsions during gastric digestion compared to that of 20L had higher extensive aggregation, lower hydrolysis extent (29.8, 28.0, and 57.3%, respectively), and slower apparent hydrolysis rate constants k (2.4, 2.1, and 6.1 min −1 , respectively).

show abstract

Section: ■ Results and Discussionsupporting

confidence: 78%

Section: Resultssupporting

confidence: 70%

Section: Materials and Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat

Ren

Wang

Teng

et al. 2021

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

“…They are known as regioisomers. Which acyl chain is placed in the sn -2 position has been shown to be relevant in relation to the metabolic fate of TAGs during digestion [ 1 , 2 , 3 , 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Ammonia Concentration in the Eluent Influences Fragmentation Pattern of Triacylglycerols in Mass Spectrometry Analysis

2022

View full text Add to dashboard Cite

Correct assessment of the fatty acyl at the glycerol sn-2 position in triacylglycerol (TAG) analysis by liquid chromatography and mass spectrometry (LC-MS) is challenging. Ammonium hydroxide (NH4OH) is the preferred choice for the solvent additive for the formation of the ammonium adduct ([M + NH4]+). In this study, the influence of different NH4OH concentrations in the eluents on TAG adduct formation and fragmentation under LC-MS analysis was assessed. Increasing NH4OH concentrations delayed the chromatographic elution time according to a power function. The [M + NH4]+ and [M + ACN + NH4]+ adducts (where ACN means acetonitrile) were formed at all ammonium concentrations assayed. [M + ACN + NH4]+ predominated above 18.26 mM [NH4OH], and the intensity of [M + NH4]+ dropped. TAG fragmentation for fatty acyl release in the MSE was reduced with increasing [M + ACN + NH4]+ adduct, which suggests that ACN stabilizes the adduct in a way that inhibits the rupture of the ester bonds in TAGs. A linear equation (Hsn-I = a × H[M+NH4]+, where sn-I refers to the sn position of the glycerol (I = 1, 2, or 3) and H is the peak height) was deduced to quantify the dehydroxydiacylglycerol fragment intensity in relation to [M + NH4]+ intensity in the full scan. This equation had a slope mean value of 0.369 ± 0.058 for the sn-1 and sn-3 positions, and of 0.188 ± 0.007 for the sn-2 position.

show abstract

Comparative Analysis of Nutritional Composition Between GM and Non-GM Soybeans and Soybean Oils by NMR and GC-FID Techniques

Cai

et al. 2022

Food Anal. Methods

View full text Add to dashboard Cite

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

Cited by 12 publications

References 29 publications

Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat

Structural Mechanism and Hydrolysis Kinetics of In Vitro Digestion Are Affected by a High-Melting-Temperature Solid Triacylglycerol Fraction in Bovine Milk Fat

Ammonia Concentration in the Eluent Influences Fragmentation Pattern of Triacylglycerols in Mass Spectrometry Analysis

Comparative Analysis of Nutritional Composition Between GM and Non-GM Soybeans and Soybean Oils by NMR and GC-FID Techniques

Contact Info

Product

Resources

About