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Impact of Milk Fat Globule Membrane Phospholipids Addition on the in Vitro Digestion Characteristics of Infant Formula Emulsions
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Ziyi ZHANG, Yanjie ZHAO, Lu LIU, He LI, Xiuxiu ZHANG*, Xiaodong LI
Science and Technology of Food Industry | 2026, 47(15) : 451 - 461
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Science and Technology of Food Industry | 2026, 47(15): 451-461
• Nutrition and Healthcare •
Impact of Milk Fat Globule Membrane Phospholipids Addition on the in Vitro Digestion Characteristics of Infant Formula Emulsions
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Ziyi ZHANG, Yanjie ZHAO, Lu LIU, He LI, Xiuxiu ZHANG*, Xiaodong LI
Affiliations
  • Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Published: 2026-08-01 doi: 10.13386/j.issn1002-0306.2025080104
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Milk fat globule membrane (MFGM) is a key bioactive component in milk, incorporated into infant formula due to its health benefits. Previous studies have found that adding MFGM phospholipids to whey protein at an optimal ratio (MFGM phospholipids:whey protein=5:10) enhances the physical and emulsifying stability of infant formula emulsions. However, its digestive characteristics remain unexplored. Consequently, this study employed human milk (HM), a commercial MFGM-containing infant formula (IF1, MFGM phospholipid:whey protein≠5:10), and a commercial MFGM-free infant formula (IF2) as controls. The objective was to investigate the effect of the optimal MFGM phospholipids-to-whey protein ratio (MFGM phospholipid:whey protein=5:10) on the in vitro digestive characteristics of infant formula emulsions. Results indicated that infant formula emulsion (FE) supplemented with this ratio exhibited particle size changes (mean particle size 3.28±0.24 μm; HM mean particle size 4.24±0.31 μm), potential changes (overall decreasing potential trend), and microstructural alterations (both exhibiting intact fat globules and phospholipid ring structures). Furthermore, the distribution trends of free fatty acid composition and content were closest to HM, and its degree of lipolysis (81.46%±0.75%) was also closer to HM (85.49%±1.89%), surpassing commercial IF1 (75.35%±1.17%) and IF2 (73.47%±1.28%). In summary, the FE prepared under these conditions exhibits in vitro digestive characteristics more similar to HM. This study can provide a theoretical basis for the humanization of MFGM in infant formula.

MFGM phospholipids  /  infant formula  /  in vitro digestion  /  lipolysis kinetics  /  humanization
张子怡, 赵艳洁, 刘璐, 李壑, 张秀秀, 李晓东. 乳脂肪球膜磷脂的添加对婴儿配方奶粉乳液体外消化特性的影响. 食品工业科技, 2026 , 47 (15) : 451 -461 . DOI: 10.13386/j.issn1002-0306.2025080104
Ziyi ZHANG, Yanjie ZHAO, Lu LIU, He LI, Xiuxiu ZHANG, Xiaodong LI. Impact of Milk Fat Globule Membrane Phospholipids Addition on the in Vitro Digestion Characteristics of Infant Formula Emulsions[J]. Science and Technology of Food Industry, 2026 , 47 (15) : 451 -461 . DOI: 10.13386/j.issn1002-0306.2025080104
Year 2026 volume 47 Issue 15
152
72
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doi: 10.13386/j.issn1002-0306.2025080104
  • Receive Date:2025-08-11
  • Online Date:2026-10-24
  • Published:2026-08-01
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  • Received:2025-08-11
Affiliations
    Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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