| Autor: |
Alexandra-Maria Βasdeki, Dimitrios G. Fatouros, Costas G. Βiliaderis, Thomas Moschakis |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Current Research in Food Science, Vol 4, Iss , Pp 565-576 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2665-9271 |
| DOI: |
10.1016/j.crfs.2021.08.001 |
| Popis: |
The present study examined the microstructure as well as the physicochemical properties of human milk during the second year of lactation in an attempt to explore its applicability for the formulation of food products. It was observed that human milk fat globules (MFG) droplet size increased within 3 days of milk extraction due to coalescence, as evidenced by confocal microscopy. Furthermore, a gradual decrease of the average MFG size was noted from the sixteenth (16th) to twenty-fifth (25th) month of lactation. It was also found that the size of casein micellar structures increased upon acidification to pH 4.3 (isoelectric point of human caseins). In addition, human milk proteins enhanced the stability of oil-in-water emulsions against coalescence compared to cow, sheep, and goat milk proteins employed as macromolecular emulsifying ingredients. The cold-acid-gels of human milk proteins showed a less elastic behavior than the other milk samples, possibly due to the different structure, composition and size of human casein micelles. Furthermore, the DSC thermograms showed that human whey proteins are denatured in the same temperature range as do the cow whey proteins, but exhibit different thermal transition profiles. Overall, the findings of this research confirm that both the structure and the physicochemical properties of human milk are affected by the stage of lactation. Moreover, the particular composition and structure of human milk proteins seem to be responsible for the special functional characteristics of human milk that may lead towards the formulation of innovative products. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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