不同结构人工乳脂肪球膜对婴配乳理化性质和脂肪消化特性的影响OA北大核心CSTPCD

The artificial milk fat globule membrane with different structures was added into infant formula milk as an emulsifier and nutrient enhancer,and the MFGM-10 rich in natural MFGM components was used as a control.Through the simulation of an infant in vitro digestion model,the key indicators such as particle size distribution,electric potential change,and free fatty acid release in the digestive stage of the stomach and small intestine were compared to explore the effects of different structures of artificial MFGM on the physicochem-ical properties and fat digestion characteristics of infant formula milk.Results showed that the infant formula added with monolayer artificial MFGM had a smaller average particle size and larger absolute value of ζ-potential,high emulsifying activity index and emulsifying stability index,and the smallest range of particle size change during digestion indicated that single-layer artificial MFGM had the best effect in im-proving the physical and chemical properties of infant formula milk and improving the stability of lotion.The order of the total amount of re-leased free fatty acids among different groups after digestion completion is as follows:control group 1 560 μmol/mL＞bilayer group 1 415 μmol/mL＞monolayer group 1 361 μmol/mL＞blank group 1 048 μmol/mL,indicating that adding artificial MFGM could achieve similar fat digestion effect to natural MFGM.This study provides a theoretical basis for the application of artificial MFGM instead of natural MFGM in infant formula.