Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties.

In this study, milk fat globule membrane (MFGM) ingredients enriched in polar lipids were prepared using membrane filtration, including microfiltration, diafiltration, and ultrafiltration from butter serum powder. Polar lipids (phospholipids, sterols, and gangliosides) in prepared MFGM ingredients were analyzed by 31P nuclear magnetic resonance spectroscopy, GC-MS, and ultra-performance liquid chromatography (UPLC)-MS/MS, respectively. The lipolysis degree and microstructure of MFGM ingredient and soybean lecithin (SL) emulsions during in vitro digestion were also analyzed. Microfiltration showed higher concentration efficiency than ultrafiltration, which increased by 2.16% and 2.73% in phospholipids, respectively. Moreover, diafiltration concentrated more polar lipids (6.39% of phospholipids) than microfiltration. Milk fat globule membrane ingredients had high levels of sphingomyelin (1.27%-1.36%) and ratio of GD3 to GM3 is 9.25- to 9.88-fold. The different lipolysis behaviors between MFGM ingredient emulsions and SL emulsions were correlated with their different polar lipid compositions. Phospholipids from both MFGM ingredients and SL could help maintain the initial structure during the gastric digestion. These results could provide a scientific basis for developing high-polar-lipids food, particularly infant formulas and special functional foods.

Composition, formation mechanism, and removal method of off-odor in soymilk products.

Soybean is a protein-rich material for plant-based products, and its application in soymilk products is limited due to its off-odor such as beany. In order to explore a solution to address this issue, composition, formation mechanism, and removal methods of the off-odor produced in the processing of soymilk products are comprehensively described in this paper. The main off-odor compounds in soymilk products include hexanal, hexanol, 1-octene-3-ol, (E,E)-2, 4-decadienal, 2-pentylfuran, (E,E)-2,4-nonadienal, (E)-2-nonenal, (E) -2-hexenal, and so on. These odor compounds are mainly produced by the enzymatic and nonenzymatic oxidation of unsaturated fatty acids. At present, physical methods are used to remove off-odor in the industrial production of soymilk products, of which heat treatment is still the most effective. With the development of no beany soybean breeding technology, the combination of multiple methods will become a technical trend for removing off-odor. Some new research directions are also explored about removal methods, which can provide a theoretical reference for the production and technical research of soymilk products.