Influence of fat globules structure on the physicochemical properties and digestive characteristics in dairy products: A study on liquid cow milk, semi-liquid yoghurt and semi-solid cheese
Pu Zhao
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Investigation, Data curation, Formal analysis, Validation, Writing - original draft, Writing - review & editing, Visualization
Search for more papers by this authorNianbin Cai
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Investigation, Validation
Search for more papers by this authorShengyuan Ye
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Visualization
Search for more papers by this authorLili Zheng
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Visualization
Search for more papers by this authorChenyu Jiang
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Formal analysis
Search for more papers by this authorWei Wei
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Investigation, Data curation, Formal analysis, Methodology, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xingguo Wang
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Conceptualization, Resources, Writing - review & editing, Project administration, Funding acquisition
Search for more papers by this authorPu Zhao
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Investigation, Data curation, Formal analysis, Validation, Writing - original draft, Writing - review & editing, Visualization
Search for more papers by this authorNianbin Cai
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Investigation, Validation
Search for more papers by this authorShengyuan Ye
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Visualization
Search for more papers by this authorLili Zheng
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Visualization
Search for more papers by this authorChenyu Jiang
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Methodology, Formal analysis
Search for more papers by this authorWei Wei
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Contribution: Investigation, Data curation, Formal analysis, Methodology, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xingguo Wang
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Conceptualization, Resources, Writing - review & editing, Project administration, Funding acquisition
Search for more papers by this authorAbstract
The physicochemical properties and in vitro digestion behaviours analysis of dairy matrices (liquid cow milk, semi-liquid yoghurt and semi-solid cheese) with different fat globules were evaluated. Yoghurt and cheese with large/small-sized fat globules were produced with raw (~4 μm) and homogenised cow milk (~0.40 μm). During the whole in vitro digestion, small-sized dairy matrices had a higher lipolysis degree (~70–83%) compared to large-sized ones (~55–77%) during the whole digestion. Small-sized dairy matrices showed greater in vitro proteolysis and more porous protein matrix compared to large-size ones. Dairy matrices with different fat globules exhibited different digestive behaviours, helping design lipid structures in different food matrices and their application in regulating digestive kinetics.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
| Filename | Description |
|---|---|
| idt13133-sup-0001-AppendixS1.docxWord 2007 document , 2.2 MB | Figure S1 SDS-PAGE images of liquid cow milk (CM), semi-liquid yogurt (Y) and semi-solid cheese (C) with large/small-sized fat globules during in vitro gastrointestinal digestion. Table S1 Lipolysis productions (DAG, MAG, and FFA compositions) and undigested TAGs composition (wt% of total lipids) in cow milk with large/small-sized fat globules during in vitro gastrointestinal digestion process. Table S2 Lipolysis productions (DAG, MAG, and FFA compositions) and undigested TAGs composition (wt%, of total lipids) in yogurt with large/small-sized fat globules during in vitro gastrointestinal digestion process. Table S3 Lipolysis productions (DAG, MAG, and FFA compositions) and undigested TAGs composition (wt%, of total lipids) in cheese with large/small-sized fat globules during in vitro gastrointestinal digestion process. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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