Thermal and structural changes of pasteurized milk fat globules during storage

Ren, Qingxi; Li, Lin; Dudu, Olayemi Eyituoyo; Ma, Ying

doi:10.1016/j.fbio.2018.12.002

Cited by 28 publications

(16 citation statements)

References 44 publications

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“…As one of the main components of natural food, MNPs have been extensively studied in some types of foods [7][8][9]. Beyond natural components, MNPs could also be endogenously formed during soup preparation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure

Fan

Tao

et al. 2019

Molecules

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In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Meanwhile, Cl− was found to permeate throughout the core and Na+ bonded with glycosylated molecules, which were dispersed around much smaller MNPs. These results suggested that in addition to promoting the migration of nutrients and taste substances, NaCl also participated in the formation and stability of MNPs in fish head soups.

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Section: Introductionmentioning

confidence: 99%

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure

Fan

Tao

et al. 2019

Molecules

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“…Eluates II–VI (TAG, DAG, MAG, and FFA) were dried by nitrogen blowing, dissolved in 1 mL of chloroform/methanol (2:1, v/v) for TAG, chloroform/methanol (1:2, v/v) for both DAG and MAG and then kept at −20 °C before analysis. Eluate II (FFA) was directly methylated for GC analysis, as done in a previous study …”

Section: Materials and Methodsmentioning

confidence: 99%

“…FAs released during digestion were analyzed based on eluate II after the SPE separation described above. Then, the total FA and the FAs released during digestion were converted to fatty acid methyl esters (FAMEs) with addition of 4 mL of NaOH (0.5 M in methanol) at 65 °C for 10 min, and the FAMEs were analyzed by a GC-flame ionization detector (FID) (Agilent 7890 A, Agilent Technologies, Santa Clara, CA), as described by a previous study …”

Section: Materials and Methodsmentioning

confidence: 99%

“…The core of the fat globule is almost entirely composed of triacylglycerols (TAGs), and more than 200 TAGs have been identified in milk, with a wide diversity of chain lengths, degree of unsaturation, branching, and position of fatty acids (FAs) on glycerol. Milk fat is mainly composed of saturated FA (approximately 65%) and long-chain FA (approximately 82%), which contributes to its melting temperature being slightly lower than the human body temperature (37 °C). , Nevertheless, temperature fluctuations during dairy processing can change the polytypism and polymorphism of milk fat. , The polymorphic evolution (subcell structures: unstable α-polymorph → stable β-polymorph) and molecular rearrangement (stacking geometries: unstable 3L arrangement → stable 2L arrangement) caused by crystallization and recrystallization lead to the formation of high-melting-temperature fractions. − The melting temperature of these fat fractions is higher than the human body temperature and exists as a solid in the gastrointestinal tract (GIT). Generally, high-melting-temperature lipids containing solid fat at body temperature tend to have a lower digestibility and bioavailability compared with liquid oils, which was verified by in vitro , , animal, and human , studies.…”

Section: Introductionmentioning

confidence: 99%

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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.

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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).

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“…Pasteurization conditions: tofu was put in a thermostat water bath cauldron at 65 . The central temperature of tofu measured by thermometer was 62.5 63 and held for 30 min and cooling rapidly after sterilization 10 . Microwave treatment conditions: the microwave power was 600 W and held for 1 min 11 .…”

Section: Preservation Testmentioning

confidence: 99%

Synergistic Effect of the Lactic Acid Bacteria and Salt Coagulant in Improvement of Quality Characteristics and Storage Stability of Tofu

et al. 2020

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IntroductionTofu, one kind of delicious Chinese traditional soybean products, has long been a nutritional food for people in Asia, that also known as soybean curd 1 . Tofu contains high quality protein, essential fatty acids, and no cholesterol, it could be easily favored and accepted by people 2 . It is prepared traditionally by coagulating soy milk with a coagulant, followed by pressing to form the desirable texture 3 . During the preparation of tofu, soy milk coagulation is usually considered be the most important step. A lot of studies using salts CaSO 4 , CaCl 2 , MgCl 2 and MgSO 4 , acid glucono-δ-lactone, GDL or enzyme transglutaminase, TGase as the coagulant had been reported, and previous studies suggested that coagulant can be used to improve the quality of tofu 3 . The GDL is typically applied to make silken tofu by releasing protons slowly in the soymilk. The tofu prepared with GDL has excellent quality and WHC,

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Thermal and structural changes of pasteurized milk fat globules during storage

Cited by 28 publications

References 44 publications

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure

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

Synergistic Effect of the Lactic Acid Bacteria and Salt Coagulant in Improvement of Quality Characteristics and Storage Stability of Tofu

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