Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH

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• 作者：Christelle Lopez ; ^{Christelle.Lopez@inra.fr} ; Chantal Cauty ; Florence Rousseau ; Marielle Blot ; Antiné ; a Margolis ; Marie-Hé ; lè ; ne Famelart
• 关键词：Milk polar lipid ; Sphingomyelin ; Milk fat globule membrane ; Emulsion
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：26-37
• 全文大小：4456 K
• 卷排序：91

文摘

Lipid droplets coated with milk fat globule membrane (MFGM) material are of primary interest. MFGM-rich ingredient can be produced and used to prepare emulsions. Ingredient and emulsions are highly sensitive to pH changes. Below pH 5, aggregation of lipid droplets and formation of a gel occur. MFGM-rich ingredient has excellent emulsifying capacities.