Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions
Xiaoxue Yu, Yanjie Zhao, Meng Sun, Lu Liu, Xiaodong Li, Xiuxiu Zhang +5 more
LWT
Abstract
The stability and structure of fat globules are crucial factors affecting the stability of fat in infant formulas and their inherent digestibility and absorption in infants. Thus, the study of mimicking milk fat globule (MFG) emulsions can provide a foundation for the optimization of fats in infant formulas. This study examined the effects of the ratio of egg yolk lecithin (EYL) to milk fat globule membrane (MFGM) material on the stability and fat globule structure of the emulsions. The results show a 1:1 ratio of EYL to MFGM material led to an emulsion with the highest encapsulation rate (90.07 ± 1.03%) and physical stability, larger particle size (1.514 ± 0.043 μm), and the most uniform distribution. Interestingly, formulation at a 1:1 ratio also resulted in the formation of MFG-like structures with phospholipids and proteins encapsulating the lipid core. Moreover, as the ratio of EYL to MFGM material increased, the casein and whey protein content at the simulated fat globule interface decreased, while the phospholipid content increased. Therefore, the addition of EYL represents a promising strategy to enhance the fat globule structure of the MFGM material and increase the stability of the emulsion.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
1:1 ratio of egg yolk lecithin (EYL) to milk fat globule membrane (MFGM) material led to emulsion with the highest encapsulation rate (90.07 ± 1.03%) and physical stability
“The results show a 1:1 ratio of EYL to MFGM material led to an emulsion with the highest encapsulation rate (90.07 ± 1.03%) and physical stability, larger particle size (1.514 ± 0.043 μm), and the mos...”
increased ratio of EYL to MFGM material increased phospholipid content
“Moreover, as the ratio of EYL to MFGM material increased, the casein and whey protein content at the simulated fat globule interface decreased, while the phospholipid content increased.”
1:1 ratio of EYL to MFGM material resulted in formation of MFG-like structures with phospholipids and proteins encapsulating the lipid core
“Interestingly, formulation at a 1:1 ratio also resulted in the formation of MFG-like structures with phospholipids and proteins encapsulating the lipid core.”