摘要
人乳脂肪是最复杂的天然脂质混合物之一,具有独特的脂肪酸组成、分布和许多复杂脂质。乳脂肪几乎提供着新生婴儿所需的一半能量,同时还会影响婴儿日后的代谢方式和整体发育。因此,随着对母乳脂肪及婴儿生长需求研究的深入,以母乳脂质组成为模板,对婴儿配方乳粉脂质进行母乳化模拟,可以缩小母乳与婴儿配方乳粉喂养婴儿之间的差异。目前,婴儿配方乳粉脂质母乳化主要集中在脂肪酸组成模拟、sn-2棕榈酸结构脂的应用以及乳脂肪球膜成分的添加方面。另外,利用乳脂肪球膜包裹脂滴实现脂肪球结构模拟的相关研究也在逐步开展。本文着重对这几个方面的研究进展进行总结,在关注婴儿营养需求的同时,为婴儿配方乳粉的研发提供理论依据。
Human milk fat is one of the most complex natural lipid mixtures,with unique fatty acid composition and distribution as well as many complex lipids.Milk fat accounts for almost half of the newborn’s energy needs,and it also affects future metabolism and overall development.Therefore,as intensive research efforts have been made on human milk fat and the lipid needs of infants,infant formula with lipid composition simulating that of human milk fat can be developed to reduce the disparity between breastfed and infant formula fed infants.Current research mainly focuses on simulating the fatty acid composition of breast milk lipids,applying structured triacylglycerols rich in palmitic acid at sn-2 position,and adding milk fat globule membrane components.In addition,there have been an increasing number of studies simulating the structure of fat globules by wrapping lipid droplets with milk fat globule membrane(MFGM).This article focuses on recent progress in these aspects.It is hoped that this review can provide a theoretical basis for the research and development of infant formula milk powder based on the nutritional needs of infants.
作者
李晓东
林爽
刘璐
周星宇
陆欣宇
唐雅倩
李春梅
冷友斌
蒋士龙
LI Xiaodong;LIN Shuang;LIU Lu;ZHOU Xingyu;LU Xinyu;TANG Yaqian;LI Chunmei;LENG Youbin;JIANG Shilong(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Institute of Green Food Science,Harbin 150028,China;Heilongjiang Feihe Dairy Co.,Ltd.,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第7期339-348,共10页
Food Science
基金
黑龙江省“百千万”工程科技重大专项(2019ZX07B01)
中国食品科学技术学会食品科技基金--雅培食品营养与安全专项科研基金项目(2020-01)。
关键词
脂质母乳化
脂肪酸
甘油三酯
乳脂肪球膜
脂肪球结构
simulated human milk fat
fatty acid
triglyceride
milk fat globule membrane
fat globule structure
