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Research Progress on the Interaction between Milk Protein and Active Molecules XIANG Runru, MA Bohan, HU Jian, CHEN Jianghua, LIU Yongfeng Journal of Dairy Science and Technology    2024, 47 (5): 39-44.   DOI: 10.7506/rykxyjs1671-5187-20240910-084 Abstract （133）   HTML （7）    PDF （1466KB）（322）       Knowledge map    Save As the core component of dairy products, milk proteins possess rich nutritional value and a variety of bioactive functions. There are complex interactions (covalent bonding, non-covalent bonding, etc.) between active molecules (such as polyphenols, polysaccharides and vitamins) and milk proteins. These interactions not only affect the structure and functional properties of milk proteins (such as emulsifying properties, solubility, foaming properties, and gelling properties), but also may have significant impacts on food processing and preservation, as well as the nutritional value and functionality of final products. This review summarizes the interaction mechanisms between milk proteins and several types of active molecules and their effects on functional properties. It is of great significance for a systematic understanding of the binding between milk proteins and active molecules and provides a theoretical basis for in-depth research and industrial production of dairy products. Related Articles | Metrics

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Research Progress on the Role of Milk-Derived Exosomes in Regulating Intestinal Physiological Functions TANG Qi, LIU Huanchen, WANG Xu, ZHANG Yan Journal of Dairy Science and Technology    2024, 47 (5): 45-51.   DOI: 10.7506/rykxyjs1671-5187-20240729-070 Abstract （218）   HTML （6）    PDF （1561KB）（155）       Knowledge map    Save Exosomes are extracellular vesicles (EVs) with a diameter of 30–150 nm. They are widely involved in intercellular communication and disease diagnosis, and can serve as drug delivery carriers for targeted disease treatment. Due to the lack of sufficient sources and methods to obtain exosomes, their therapeutic application as drug carriers is limited. Milk contains abundant exosomes. Multiple studies have shown that milk-derived exosomes play a crucial role in preventing and treating intestinal diseases. This article reviews the extraction and identification methods of milk-derived exosomes reported in the literature. It also discusses the role of milk-derived exosomes in regulating intestinal physiological functions by protecting the intestinal barrier, alleviating intestinal inflammation, regulating the intestinal microbiota, and promoting intestinal cell proliferation. Milk-derived exosomes have various advantages such as no adverse immune reactions or inflammatory reactions. Understanding the regulatory mechanism of milk-derived exosomes on intestinal physiological functions can help further study their role in preventing and treating intestinal diseases. Related Articles | Metrics

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Advances in Application of Organoid Models in Milk and Dairy Products FAN Sufang, WANG Xu, ZHANG Yan Journal of Dairy Science and Technology    2024, 47 (5): 52-57.   DOI: 10.7506/rykxyjs1671-5187-20240721-063 Abstract （131）   HTML （3）    PDF （1655KB）（135）       Knowledge map    Save Organoids are derived from adult or pluripotent stem cells through in vitro differentiation, which can recapitulate the cellular diversity, spatial organization, and physiological functions of in vivo organs or tissues. Organoid models have been widely used in drug development, precision medicine and other fields, and have begun to be applied in the field of food safety. This paper briefly introduces the development history, classification and construction of organoids and their application in the metabolomics, nutritional and functional evaluation of milk and dairy products and research on their roles in intestinal protection. It also summarizes problems existing in the construction of organoid models and discusses future prospects for their application in milk and dairy products in order to provide a reference for further application of organoid models in various fields including food safety and nutrition. Related Articles | Metrics

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Research Progress on the Application of Selenium-Enriched Probiotics in the Dairy Industry DONG Yingxiu, GAO Xuejun, ZHANG Minghui Journal of Dairy Science and Technology    2024, 47 (5): 58-63.   DOI: 10.7506/rykxyjs1671-5187-20240627-045 Abstract （116）   HTML （4）    PDF （1669KB）（111）       Knowledge map    Save Selenium is an important trace mineral element, which plays an important role in animal physiological activities. Selenium-enriched probiotics can convert inorganic selenium into organic forms, promoting the absorption and utilization of selenium and in turn enhancing the antioxidant capacity and immunity of dairy animals, and can also increase the content of selenium in dairy products, thereby improving the nutritional value and quality of dairy products. In order to provide a reference for the development of dairy production in the future, this paper reviews the application of selenium-enriched probiotics in dairy production, discusses the effects of selenium-enriched probiotics on the production performance, milk yield and quality of dairy animals, and analyzes future development of selenium-enriched probiotics. Related Articles | Metrics

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Determination of 54 Pesticide Residues in Milk by Solid-Phase Extraction Combined with Gas Chromatography-Mass Spectrometry BAI Xiaoyun, MA Xiaochong, QI Xiaoru, SU Yuncong, ZHANG Yaoguang, LI Fei Journal of Dairy Science and Technology    2024, 47 (5): 12-19.   DOI: 10.7506/rykxyjs1671-5187-20240627-047 Abstract （84）   HTML （3）    PDF （1802KB）（93）       Knowledge map    Save A high-throughput gas chromatography-mass spectrometry method was established for the analysis of 54 pesticide residues in milk. Samples were extracted with acetonitrile while shaking, and the extract was concentrated and purified using solid-phase extraction (SPE) on a C18 column using acetonitrile as the eluent. The external standard method was used for quantification. The results showed that good linearity was observed over the concentration range from 0 to 1.00 μg/mL, with correlation coefficient (R2) greater than 0.990. Recoveries were between 43.33% and 113.87% with a relative standard deviation (RSD) of 1.8%–19.8% (n = 6). This method is accurate, simple and suitable for large numbers of milk samples. Related Articles | Metrics

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Detection of Common Molds and Yeasts in Low-Temperature Yogurt by TaqMan probe Real-Time Fluorescence Quantitative Polymerase Chain Reaction ZHANG Jie, CHEN Boxu, DU Haikuan, ZHANG Zilun, YAN Taotao, CHEN Jia, ZHOU Wei Journal of Dairy Science and Technology    2024, 47 (5): 20-24.   DOI: 10.7506/rykxyjs1671-5187-20240703-049 Abstract （70）   HTML （3）    PDF （2127KB）（80）       Knowledge map    Save In order to improve the detection efficiency of molds and yeasts in low-temperature yogurt, primers and probes were designed according to the sequences of the conserved gene elongation factor-1α (EF-1α) for molds and yeasts, respectively. A real-time fluorescence quantitative polymerase chain reaction (real-time PCR) method with TaqMan probe was established for the detection of molds and yeasts, respectively. The genomic DNA of fungi and lactic acid bacteria commonly found in low-temperature yogurt, were used as amplification templates for specificity testing. The sensitivity and repeatability were also tested, and the standard curves were constructed. The results showed that the designed primers and probes had good specificity; the sensitivity of the method was 101 and 102 CFU/mL for yeasts and molds, respectively; the coefficients of variation within and between groups in the repeatability test were less than 2%, indicating good reliability and stability; the correlation coefficients of the standard curves were higher than 0.99. Therefore, the real-time PCR method enables the rapid detection of molds and yeasts in low-temperature yogurt. Related Articles | Metrics

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Research Progress on the Role of Casein Phosphopeptides in Improving the Bioavailability of Mineral Elements QIAO Wei, XU Qian, WANG Yu, HAN Xue, LÜ Xiaohong, HOU Aiju Journal of Dairy Science and Technology    2024, 47 (5): 32-38.   DOI: 10.7506/rykxyjs1671-5187-20240729-069 Abstract （86）   HTML （3）    PDF （2238KB）（78）       Knowledge map    Save Casein phosphopeptide, as a “mineral carrier”, can effectively improve the bioavailability of mineral elements through its special phosphoserine structure. Studies have shown that casein phosphopeptides can chelate metal cations, forming soluble complexes, which can protect mineral elements, improve the bioavailability of mineral elements in physiological environments from neutral to alkaline environments, and avoid adverse effects caused by reactions between mineral elements and simultaneously ingested food components or other mineral elements. Casein phosphopeptides can not only promote the absorption of mineral elements, but also supplement peptides with important biological activities, and therefore have broad prospects for application and development in the fields of pharmaceutical, functional food, health food and green additives. Related Articles | Metrics

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Top-down Evaluation of Uncertainties in Quantitative Assays for Microorganisms LI Tiantian, WANG Yi, LI Zhijun, SUN Yingli, LI Caiqing, DONG Xiufang, HU Min Journal of Dairy Science and Technology    2024, 47 (5): 25-31.   DOI: 10.7506/rykxyjs1671-5187-20240814-078 Abstract （114）   HTML （2）    PDF （2351KB）（77）       Knowledge map    Save On the basis of Microbiology of the food chain-Estimation of measurement uncertainty for quantitative determinations (ISO 19036) and Guidelines for the estimation of measurement uncertainty of food microbiological quantitative detection (RB/T 228-2023), the top-down method was used to design an experimental scheme for uncertainty evaluation in three different quantitative assays by using raw and fermented milk as samples. The uncertainty evaluation for total colony number included technical uncertainty (utech), matrix uncertainty (umatrix) and Poisson distribution uncertainty (upoisson); when the result was 9.4 × 104 CFU/mL, the extended uncertainty was 0.31 (lg (CFU/mL)). The uncertainty evaluation for maximum probable number (MPN) included utech, umatrix, and uncertainty based on the most probable number (uMPN); when the result was 24 MPN/g, the extended uncertainty was 0.94 (lg (MPN/g)). The uncertainty evaluation for total colony number that needs to confirm target microorganisms included utech, umatrix, upoisson, and confirmatory uncertainty (uconf); when the result was 22 CFU/g, the extended uncertainty was 0.29 (lg (CFU/g)). Related Articles | Metrics

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Quality Evaluation of Skimmed Milk Treated with Ultra-high Pressure Jet Using Fast Gas Chromatography-Based Electronic Nose ZHAO Pei, ZHANG Shan, WU Zijian, NIU Tianjiao, ZHAO Junyan, XUE Lu, XIAO Ran Journal of Dairy Science and Technology    2024, 47 (5): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20240708-056 Abstract （108）   HTML （18）    PDF （1819KB）（73）       Knowledge map    Save This study explored the impact of ultra-high pressure jet (UHPJ) treatment on the quality of fresh skimmed milk. After UHPJ treatment at pressures ranging from 100 to 300 MPa, the changes in the color, odor and overall flavor of skimmed milk were detected by using electronic eye, electronic nose and sensory evaluation. The results showed that the main color number of skimmed milk was white 4095, constituting 46.80%–53.83%. A total of 42 volatile flavor components such as esters, ketones, and aldehydes were detected by electronic nose. The majority of the flavor components exhibited milky, fruity, roasted, and grassy aromas. Principal component analysis (PCA) revealed that the flavor of samples treated at 300 MPa differed greatly from that of other treated samples. Sensory evaluation indicated that among the flavor attributes evaluated, milky aroma and sweetness were prominent, and there were considerable differences between different samples in terms of sweetness, peptone-like, rusty, burnt and bland flavors. Samples treated at 250 and 300 MPa generated sulfide compounds such as dimethyl sulfide that significantly enhanced the burnt and peptone-like flavors of skimmed milk. In conclusion, UHPJ treatment with 200 MPa can better retain the flavor components in skimmed milk and consequently maintain the flavor of raw milk. Related Articles | Metrics

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Identification of Peptoniphilus asaccharolyticus Isolated from Spoiled Fermented Milk Intended for Students GAO Jiali, WANG Xiaoru, XIAO Xiao, CHEN Jia, MENG Deshang, SUN Wei Journal of Dairy Science and Technology    2024, 47 (5): 7-11.   DOI: 10.7506/rykxyjs1671-5187-20240708-055 Abstract （77）   HTML （8）    PDF （2355KB）（71）       Knowledge map    Save This study focuses on the identification of Peptoniphilus asaccharolyticus from spoiled fermented milk intended for students based on isolation, counting, morphological observation, biochemical identification, matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS), and whole-genome sequencing. The results showed that the isolate grew well on PCA medium under anaerobic conditions and was identified as P. asaccharolyticus on a fully automated microbial identification system with a confidence level of 98%. By MALDI-TOF MS, it was confirmed as P. sasaccharolyticus with a comparison value of 2.241. The result of whole genome sequencing showed an average nucleotide identity (ANI) of 98.58%. The proposed method allows rapid and accurate identification of P. sasaccharolyticus and can meet the requirements of food safety detection. Related Articles | Metrics

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Correlation between Physicochemical Indexes and Acidity of Sheep Milk in Different Lactation Periods SHEN Yufei, ZHANG Yan, TONG Fenfen, WANG Shuangshuang, HU Qisheng, XU Liqing, SONG Yuxuan, GE Wupeng Journal of Dairy Science and Technology    2024, 47 (6): 8-14.   DOI: 10.7506/rykxyjs1671-5187-20240708-057 Abstract （93）   HTML （16）    PDF （2183KB）（71）       Knowledge map    Save This study explored changes in the acidity of sheep milk across different lactation periods and the key factors affecting the acidity of sheep milk. The pH, titratable acidity, fat content, protein content and composition, total sugar content, mineral content, density, lactose content, fatty acid composition and content were analyzed, and the correlation between physicochemical indexes and acidity was investigated. The results indicated that the acidity of raw sheep milk was closely related to lactation stages. The highest acidity was observed in the early lactation period, which then gradually decreased as lactation progressed. Acidity changes were primarily associated with the protein content, fat content, fatty acid composition, total sugar content, lactose content, mineral content, and density of the milk. Among these, the protein content showed the strongest correlation with acidity changes, whereas fatty acid content had a relatively low correlation with acidity variations. Related Articles | Metrics

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Identification and Antioxidant Activity of Bioactive Peptides Derived from Zhongdian Yak Milk Casein HE Jinze, CUI Haoran, LI Yufang, ZHENG Wentao, PENG Qingya, LI Li, HUANG Aixiang Journal of Dairy Science and Technology    2024, 47 (6): 1-7.   DOI: 10.7506/rykxyjs1671-5187-20240814-075 Abstract （131）   HTML （8）    PDF （2931KB）（54）       Knowledge map    Save The enzymatic hydrolysate of Zhongdian yak milk casein was fractionated by ultrafiltration into two fractions: molecular mass > 3 kDa and < 3 kDa. The cell proliferation activity and antioxidant activity of the two fractions were determined. The bioactive peptides derived from yak milk casein were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS), bioinformatics and molecular docking. The results showed that the proliferation rate of RAW264.7 cells was above 80% in the presence of either the molecular mass > 3 kDa or < 3 kDa fraction. Both fractions had the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) cation radical. The cell proliferation and free radical scavenging activity of the molecular mass < 3 kDa fraction were better than those of the > 3 kDa fraction. A total of 895 peptides were identified from the molecular mass < 3 kDa fraction, of which 96 were known bioactive peptides, mainly antioxidant peptides (39.6%) and angiotensin-converting enzyme inhibitory peptides (30.2%), indicating that Zhongdian yak casein is an important source of bioactive peptides. Based on their activity and hydrophobicity, antioxidant peptides GYF and RPW were selected from the predicted 20 potential antioxidant peptides. The results of molecular docking showed that the binding energies of GYF and RPW with ABTS cation and DPPH radicals were all negative, indicating that they had binding potential and exerted antioxidant activity mainly by forming hydrogen bonds and hydrophobic interactions. Related Articles | Metrics

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Effect of Polysaccharide Extract from Potentilla anserina L. on the Quality of Yak Yoghurt ZHOU Wenjia, ZHAI Jianing, DU Peng, LIU Libo, LI Aili Journal of Dairy Science and Technology    2024, 47 (6): 15-22.   DOI: 10.7506/rykxyjs1671-5187-20240809-074 Abstract （63）   HTML （4）    PDF （4335KB）（52）       Knowledge map    Save The optimal parameters for ultrasonic-assisted enzymatic extraction of polysaccharides from Potentilla anserina L. using a mixture of cellulase, pectinase and papain (2:1:0.5) were determined as follows: enzyme dosage 49 U/g, ultrasonic time 100 min and pH 4.4. Under these conditions, the maximum yield of polysaccharide extract from Potentilla anserina L. (PAPE) of (6.89 ± 0.08)% was obtained. Furthermore, the effect of PAPE on yak yoghurt fermentation was investigated. The results showed that PAPE could significantly enhance the viable count and acid-producing capacity of Streptococcus thermophilus CICC 6038, Lactobacillus bulgaricus CICC 20247 and Lactobacillus fermentum HY01 in a dose-dependent manner. Yoghurt added with PAPE at 2 g/100 mL concentration had a hardness of (163.0 ± 9.9) g, a viscosity of (?182.9 ± 1.6) g·s, a consistency of (69.7 ± 1.7) g·s, a cohesiveness of (410.0 ± 6.0) g and it had a good taste, with a sensory score of 7.78; its antioxidant capacity in terms of scavenging capacity against hydroxyl, superoxide anion and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) cation radicals increased significantly compared with the control group. This study provides new ideas for improving the quality and added value of yak yogurt. Related Articles | Metrics

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Performance Evaluation of Colloidal Gold Immunochromatographic Test Strips for Identification of Bovine-, Ovine- and Caprine-Derived Components in Dairy Products XU Zhipeng, PAN Qiuli, XIAO Jing, ZHANG Shuang, SONG Jiasheng, WANG Jun Journal of Dairy Science and Technology    2024, 47 (6): 37-42.   DOI: 10.7506/rykxyjs1671-5187-20240814-077 Abstract （97）   HTML （4）    PDF （2784KB）（49）       Knowledge map    Save According to the opinions of the state administration for market supervision on standardizing the use of rapid food detection, the performance of commercial colloidal gold immunochromatographic test strips for rapid in situ identification of bovine-, ovine- and caprine-derived ingredients in dairy products were evaluated in terms of application scope, detection limit, cross-reaction rate, sensitivity, false negative rate, false positive rate and coincidence rate with the results of the reference method. The results showed that the application scope of the test strip for bovine-derived ingredients was raw milk, and the detection limit was 5% (V/V); the application scope of the test strip for ovine- and caprine-derived ingredients was raw ovine and caprine milk, and the detection limit was 0.3% (V/V). Both test strips had no cross-reaction with enrofloxacin, sulfamethazine, dexamethasone, tetracycline or aflatoxin M1. The sensitivity, false positive rate and false negative rate of the test strips were 100%, 0% and 0%, respectively. The coincidence rate with the results of the reference method was high. In conclusion, the colloidal gold immunochromatographic test strips have high accuracy, and can be used for rapid in situ screening of adulterated milk. Related Articles | Metrics

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Physicochemical Properties and Structural Characterization of Yak Butter Microcapsule Powder WANG Qian, LUO Yihao, SUN Wancheng Journal of Dairy Science and Technology    2025, 48 (1): 1-6.   DOI: 10.7506/rykxyjs1671-5187-20241206-101 Abstract （42）   HTML （8）    PDF （3119KB）（49）       Knowledge map    Save To solve the difficulty of storing and transporting yak butter, yak butter microcapsule powders were prepared using a mixture of maltodextrin and sodium caseinate as the wall material, a mixture of molecular distilled monoglycerides and sucrose ester as the emulsifier and guar gum as the stabilizer by vacuum freeze-drying or spray drying. The basic physicochemical properties (moisture content, solubility, rheology, surface oil content, encapsulation efficiency, and yield), microscopic structure, and thermal stability of the two as-prepared samples were compared. The results showed that the microencapsulated powders prepared by the two methods were milky white in color and free of impurities, and had a fresh aroma. Both of them exhibited high encapsulation efficiency, (90.17 ± 1.07)% and (92.12 ± 0.32)%, respectively. The yield of freeze-dried microcapsule powders, (98.42 ± 0.38)%, was significantly higher than that of spray-dried microcapsule powders, (25.77 ± 1.34)%, and the average particle size (D[4,3] = 16.695 μm) was smaller than that of spray-dried powder (D[4,3] = 24.945 μm). The solubility and fluidity of the spray-dried powder were superior to those of the freeze-dried powder. Under a scanning electron microscope (SEM), the surface of spray-dried powder was smooth and spherical in shape, while the freeze-dried powder was irregular. The thermal stability of the spray-dried powder was better. In summary, when considering economic benefits, the spray-dried powder holds greater significance for industrial production. Related Articles | Metrics

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Recent Advances in the Composition, Preparation and Functional Properties of Goat’s Milk Oligosaccharides WANG Yuqi, YANG Liu, ZHANG Tong, WANG Pengyue, LIU Libo, ZHANG Guofang, LI Chun, CUI Xiuxiu Journal of Dairy Science and Technology    2024, 47 (6): 51-59.   DOI: 10.7506/rykxyjs1671-5187-20240729-072 Abstract （68）   HTML （3）    PDF （2062KB）（47）       Knowledge map    Save Goat’s milk contains a rich variety of oligosaccharides with various physiological functions, and its content and structure are close to those of human milk oligosaccharides. Goat’s milk can be regarded as a natural alternative source of human milk oligosaccharides with potential applications in the food field. This paper briefly introduces the composition, content and structure of oligosaccharides in goat’s milk, analyzes the factors affecting the composition and content of oligosaccharides in goat’s milk, and focuses on the comparison of various preparation methods such as membrane separation, chromatography and biosynthesis. In addition, the pre-treatment methods for and the characteristics of different techniques for the detection of goat’s milk oligosaccharides are summarized, and finally, the probiotic functions of goat’s milk oligosaccharides as well as the prospects and challenges for their application in the future research are discussed. Finally, the probiotic functions of goat’s milk oligosaccharides and future prospects and challenges for their research and application are discussed. Related Articles | Metrics

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Research Progress on the Composition and Bioactivity of Oligosaccharides in Minor Species Milks YAN Siyu, SU Xinran, LIN Dawei, YUE Xiqing, GUAN Boyuan, CAO Xueyan Journal of Dairy Science and Technology    2024, 47 (6): 60-69.   DOI: 10.7506/rykxyjs1671-5187-20240806-073 Abstract （103）   HTML （2）    PDF （1639KB）（44）       Knowledge map    Save China is blessed with minor species milk resources. Minor species milks from different sources have their own distinctive characteristics in terms of nutrient composition and content as well as functional activity. Oligosaccharides, as important bioactive ingredients in milk, have many significant biological functions. With the aim of providing theoretical reference for the development and utilization of oligosaccharides in minor species milk, this paper reviews recent progress in the research on the types, structures and contents of oligosaccharides in goat milk, donkey milk, buffalo milk, camel milk and horse milk, and it also summarizes the bioactive functions of milk oligosaccharides such as probiotic, antibacterial and anti-inflammatory properties as well as promoting brain development. Related Articles | Metrics

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Advances in Composition, Physicochemical Properties and Bioactivity of Milk Fat Globule Membrane Proteins LIANG Jiaying, ZHANG Haiqian, JI Youwei, JIANG Ting, ZHANG Tao, PAN Daodong, WU Zhen Journal of Dairy Science and Technology    2025, 48 (1): 24-29.   DOI: 10.7506/rykxyjs1671-5187-20240724-064 Abstract （66）   HTML （5）    PDF （1833KB）（41）       Knowledge map    Save The milk fat globule membrane (MFGM) is a three-layered membrane that surrounds milk fat globules. Its main components include proteins, carbohydrates, and lipids, which are mainly derived from the mammary gland cell membrane. Different milk sources vary in the composition of MFGM proteins, which have good emulsifying properties, gastrointestinal stability and safety. Some MFGM proteins have diverse bioactivities including anti-inflammatory, antiviral and intestine regulatory effects and enhancing the exercise performance of muscles. This paper reviews the composition, physicochemical properties and bioactivities of MFGM proteins, which will provide a reference for the research and application of MFGM proteins in the dairy industry and related food additives. Related Articles | Metrics

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Monitoring and Dietary Exposure Assessment of Benzalkonium Chloride and Didecyl Dimethyl Ammonium Chloride Contamination in Infant Formula Milk Powder YU Shu Journal of Dairy Science and Technology    2025, 48 (1): 7-13.   DOI: 10.7506/rykxyjs1671-5187-20240921-087 Abstract （45）   HTML （5）    PDF （2534KB）（34）       Knowledge map    Save Benzalkonium chloride and didecyl dimethyl ammonium chloride residues in infant formula milk powder sold from 2022 to 2024 were detected and statistically analyzed. Based on the European Union’s allowable daily intake for benzalkonium chloride and the German Federal Institute for Risk Assessment’s allowable daily intake for didecyl dimethyl ammonium chloride, a point estimation method was used to provide estimated values applicable to the percentiles of the available sample quantities. The detection rates of C12-benzalkonium chloride C14-benzalkonium chloride, C16-benzalkonium chloride, and didecyl dimethyl ammonium chloride in infant formula milk powder were 23.3%, 16.8%, 15.4%, and 16.0%, respectively; the average residue levels from lower bound (LB) to upper bound (UB) were 10.96–12.18 and 3.71–4.13 μg/kg, respectively. The average exposure levels (LB–UB) to benzalkonium chloride for infants and young children aged 0–6, 7–12, and 13–36 months were 0.281–0.297, 0.036–0.047, and 0.026–0.032 μg/(kg mb·d), respectively. The average exposure levels (LB-UB) to didecyl dimethyl ammonium chloride were 0.091–0.095, 0.007–0.011, and 0.013–0.016 μg/(kg mb·d), respectively. The hazard quotient (HQ) for both substances was less than 1. The contamination levels of benzalkonium chloride and didecyl dimethyl ammonium chloride in infant formula milk powder sold from 2022 to 2024 were found to be at an acceptable level. Related Articles | Metrics

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Establishment of a Rapid Detection Method for β-Lactoglobulin in Milk by Mid-infrared Spectroscopy HUANG Jianhui, ZHANG Yanhui, ZHANG Yaoguang, ZHAO Cuiqin Journal of Dairy Science and Technology    2025, 48 (1): 14-19.   DOI: 10.7506/rykxyjs1671-5187-20241011-094 Abstract （32）   HTML （5）    PDF （2943KB）（31）       Knowledge map    Save In this study, a prediction model based on Fourier transform mid-infrared spectroscopy was developed for the rapid detection of β-lactoglobulin in milk. The content of β-lactoglobulin in 260 different batches of milk samples was determined as reference by high performance liquid chromatography (HPLC), and the mid-infrared spectra of raw milk were collected using an Fourier transform mid-infrared spectrometer. The effective wavebands were selected, and the background noise was eliminated by Savitsky-Golay (SG) smoothing, first-order derivative or second-order derivative pretreatment before the establishment of the β-lactoglobulin prediction model by using partial least squares regression (PLSR). The results showed that SG five-point smoothing second-order derivative was the optimum preprocessing method. The PLSR model exhibited good prediction accuracy with correlation coefficient (R2) of 0.932 for the calibration set, root mean square error of calibration (RMSEC) of 0.049%, R2 of 0.923 for the calibration set, and root mean square error of prediction (RMSEP) of 0.057%. Related Articles | Metrics

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Simultaneous Determination of Five Fat-Soluble Vitamins in Infant Formula Milk Powder by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry LI Jiao, LI Qiaolian, ZHOU Changmin, YUAN Shuai, LUO Jingyang, CHEN Jiao, DING Ting Journal of Dairy Science and Technology    2025, 48 (1): 20-23.   DOI: 10.7506/rykxyjs1671-5187-20240708-058 Abstract （34）   HTML （2）    PDF （1735KB）（31）       Knowledge map    Save A method was developed for simultaneous measurement of the levels of vitamins A, D3, K2, E, and β-carotene in infant formula milk powder using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The calibration curves for the five fat-soluble vitamins showed good linearity within the concentration range of 1–800 ng/mL. The average recoveries at three spiked levels were between 92.0% and 108.0% with relative standard deviations (RSDs) ranging from 0.4% to 2.6%. The limits of quantification (LOQs) of this method were 12.5–125 μg/100 g. The proposed method was characterized by simple sample pre-treatment, high quantitative sensitivity, and good accuracy and precision. Related Articles | Metrics

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Advances in the Application of Proteomics in Analyzing Metabolic Pathways and Biological Functions of Bovine Whey Proteins FU Xi, CHEN Jinye, GU Ying, ZHAO Qiong Journal of Dairy Science and Technology    2025, 48 (1): 60-68.   DOI: 10.7506/rykxyjs1671-5187-20241008-091 Abstract （23）   HTML （2）    PDF （1843KB）（28）       Knowledge map    Save Whey proteins, as high-quality proteins in milk, have high nutritional value and diverse functional properties. Genetic variations under different environments and post-translational modifications cause differences in the expression and structure of whey proteins, resulting in an increased diversity and complexity, which makes it more difficult to gain insights into whey proteins. With the continuous development of omics techniques, people have gained a deeper understanding of the composition and functional activities of whey proteins. With a view to providing a scientific theoretical basis for in-depth studies of bovine whey proteins and the development of personalized dairy products, this paper reviews the application of proteomics in the study of bovine whey proteins, and analyzes the similarities and differences in the types, molecular structures, metabolic pathways, and biological functions of whey proteins from different breeds of cow, lactation periods, feeding conditions, and processing methods. Related Articles | Metrics

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Research Progress on the Isolation, Identification and Biological Characteristics of Milk-Derived Extracellular Vesicles from Minor Dairy Animals FU Shangchen, ZHANG Yan, TONG Fenfen, LIU Mengjia, DING Yi, HU Qisheng, GE Wupeng Journal of Dairy Science and Technology    2024, 47 (6): 70-76.   DOI: 10.7506/rykxyjs1671-5187-20240713-061 Abstract （54）   HTML （3）    PDF （1594KB）（27）       Knowledge map    Save Milk-derived extracellular vesicles (MEVs), originating from mammary epithelial cells, are nanoscale double-layered membrane vesicles transporting bioactive molecules like proteins, nucleic acids, and lipids, being crucial for intercellular communication and immune regulation. Although milk from minor animal species is not commonly found in the market due to its lower production, it possesses unique nutritional value and potential health benefits and is therefore worth exploring. This review covers the isolation and identification techniques, morphological characteristics, composition and biological characteristics of MEVs from goat, camel, yak, donkey, buffalo, porcine and horse milk. It points out the challenges and future directions in studying MEVs from minor dairy species, aiming to provide a theoretical foundation and scientific guidance for further research and application of MEVs so as to foster the development of the minor species milk industry. Related Articles | Metrics

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Determination of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Infant Formula Milk Powder by Gas Chromatography-Mass Spectrometry WANG Shengjie, LIANG Lin Journal of Dairy Science and Technology    2024, 47 (6): 31-36.   DOI: 10.7506/rykxyjs1671-5187-20240606-042 Abstract （53）   HTML （2）    PDF （2157KB）（27）       Knowledge map    Save An analytical method for the determination of 3-monochloropropane-1,2-diol esters (3-MCPDEs) and glycidyl esters (GEs) in infant formula milk powder was established using gas chromatography-mass spectrometry (GC-MS). Based on optimized lipid extraction and derivatization conditions, the method was evaluated for spiked recovery, linear relationship, precision, limit of detection (LOD) and limit of quantification (LOQ). Quantification was carried out using the internal standard method. The proposed method showed good linearity in the range of 5–500 ng (r > 0.999), with an LOD of 0.006 mg/kg and an LOQ of 0.015 mg/kg. The recovery rates at three spiked concentration levels of 10, 100 and 500 ng ranged from 95.6% to 100.9%, with relative standard deviations (RSDs) less than 5.03%. The results of GC-MS and gas chromatography-tandem mass spectrometry (GC-MS/MS) for 3-MCPDEs and GEs in several batches of infant formula samples did not significantly differ. In addition, compared with GC-MS/MS, the GC-MS method was simpler and easier to operate with lower cost and could be promoted in different levels of laboratories. Therefore, this method is suitable for determining the content of 3-MCPDEs and GEs in infant formula milk powder. Related Articles | Metrics

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Progress in the Application of Proteomics in Species Identification of Dairy Products FAN Yujiao, LI Zan, MA Junzhan, SUN Lei, CAO Meirong Journal of Dairy Science and Technology    2025, 48 (1): 53-59.   DOI: 10.7506/rykxyjs1671-5187-20240904-082 Abstract （22）   HTML （3）    PDF （1720KB）（22）       Knowledge map    Save Dairy products are an indispensable food in our lives. Protein is a major component of dairy products, and changes in the protein content greatly affect the quality and taste of dairy products. Proteomics is at the core of current post-genomics and systems biology approaches. In this paper, the concept, detection methods and data analysis methods of proteomics are reviewed, with emphasis on proteomic studies of differential proteomes in casein, milk fat globule membrane protein and whey protein, which are useful to distinguish dairy products from different sources. This review provide an effective working idea for authenticity identification and quality and safety assurance of dairy products. Related Articles | Metrics

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Progress in the Application of Multispectral and Molecular Simulation Techniques to the Analysis of Protein-Active Ingredient Interaction JIA Lirong, JIA Zhilong, YANG Min, WEN Pengcheng, ZHANG Weibing, QIAO Haijun Journal of Dairy Science and Technology    2025, 48 (1): 30-40.   DOI: 10.7506/rykxyjs1671-5187-20240914-086 Abstract （27）   HTML （1）    PDF （2461KB）（21）       Knowledge map    Save Protein is an important nutrient in the food system, and active ingredients (such as polyphenols, flavonoids, and terpenes) have a variety of physiological effects because of their unique chemical structures, such as antioxidant, antitumor, and chronic disease-preventive effects. They form complexes through covalent or noncovalent interactions, thus changing their functional structure, nutritional properties, and bioavailability. In this review, we summarize the application of multispectral methods, including ultraviolet-visible (UV-vis) absorption, fluorescence, Fourier transform infrared (FTIR), circular dichroism (CD) spectra, and molecular simulation techniques (molecular docking and molecular dynamics simulation) in the study of protein-active ingredient interaction. The principles, features, and examples of these techniques in the study of the interaction between protein and active ingredients are briefly described. This review also focuses on the application of molecular simulation in delivering active ingredients, regulating food flavor, and monitoring food quality based on protein-active ingredient systems, hoping to provide scientific reference for further study of the interaction between protein and active ingredients. Related Articles | Metrics

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Research Progress on Vitamin C Health Effects on Infants and Vitamin C in Human Milk JIA Hongxin, SU Miya, CHEN Wenliang, QU Yezhi Journal of Dairy Science and Technology    2025, 48 (1): 41-45.   DOI: 10.7506/rykxyjs1671-5187-20240826-081 Abstract （18）   HTML （1）    PDF （1688KB）（21）       Knowledge map    Save Human milk contains a large amount of vitamin C, which can meet the needs of newborns’ early growth and development. Vitamin C has been proven to have multiple functions such as preventing scurvy, treating hypoxic-ischemic encephalopathy and preventing placental abruption. This article provides an overview of the content of vitamin C in human milk in different countries/regions, the factors influencing it and its health effects on infants, hoping to provide a reference for the development of infant formula milk powder. Related Articles | Metrics

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Effect of Sodium Chloride Addition on Free Amino Acid Contents in Hard Yak Cheese during Maturation SONG Xuemei, SONG Guoshun, LIANG Qi, ZHANG Yan Journal of Dairy Science and Technology    2024, 47 (6): 23-30.   DOI: 10.7506/rykxyjs1671-5187-20240814-076 Abstract （55）   HTML （7）    PDF （2069KB）（19）       Knowledge map    Save Liquid chromatography-mass spectrometry was employed to determine the change of free amino acid contents in hard yak cheeses with different salt levels during 6 months of ripening. The results showed that a total of 23 free amino acids were detected, the major ones being aspartic acid, glutamic acid, isoleucine, leucine, phenylalanine, threonine and cysteine, together representing 94% to 95% of the total free amino acid content. The content of each free amino acid showed an increasing trend between months 1 and 6. In the late stage of maturation, the contents of threonine, asparaginate, aspartic acid, valine, proline and phenylalanine increased with increasing salt addition, the contents of alanine, histidine, arginine and tyrosine decreased, and the contents of leucine, isoleucine, serine, glycine and tryptophan first increased and then decreased. The contents of of glutamic acid, leucine, isoleucine, aromatic amino acid, cysteine, glycine and serine were significantly higher in long-ripened cheese with 1.3% salt addition than in those with higher salt contents. This study provides theoretical support for the development of low-salt hard yak cheese. Related Articles | Metrics

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Advances in Structure, Functional Characteristics and Application of Milk Fat Globule Membrane SHI Jia, ZHANG Haijiao, ZHAO Feng, LI Zhonghan, ZOU Yang Journal of Dairy Science and Technology    2025, 48 (1): 46-46.   DOI: 10.7506/rykxyjs1671-5187-20240724-066 Abstract （19）   HTML （1）    PDF （1842KB）（18）       Knowledge map    Save The fat in breast milk exists in the form of fat globules, which are enveloped by a unique biophysical membrane called the milk fat globule membrane. The absence of fat globules will affect the structure and stability of fat droplets, which will in turn affect lipid digestion and absorption. In an effort to make the nutritional composition of milk powder approximate as closely as possible to that of breast milk, an extensive literature has developed concerning the fat globule membrane of cow’s milk, goat’s milk and other milks both domestically and internationally. With the aim of providing a reference for the resource development and application of milk fat globule membrane resources, this article reviews recent progress in understanding the composition of the milk fat globule membrane as well as the factors affecting the structure and functional characteristics of the milk fat globule membrane such as lactation stages, feeding regimes and milk sources as well as separation, thermal processing, homogenization and non-thermal processing, and it summarizes recent advances in breast milk fat globule membrane simulation and its application in infant formula and milk products for middle-aged and elderly people. Related Articles | Metrics

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Rapid Determination of 54 Pesticide Residues in Fresh Milk by QuEChERS Pretreatment and Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry YANG Qi, JIAO Xinzhe, MENG Hu, FANG Zhongfang, ZHANG Yaowu, ZHAO Lili, ZHANG Qianting Journal of Dairy Science and Technology    2024, 47 (6): 43-50.   DOI: 10.7506/rykxyjs1671-5187-20240816-080 Abstract （80）   HTML （5）    PDF （2906KB）（17）       Knowledge map    Save A high-throughput method for the screening and quantitation of 54 pesticide residues in fresh milk was developed by quick, easy, cheap, effective, rugged, safe (QuEChERS) extraction followed by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The study optimized the composition of mobile phase, extraction solvent, extraction solvent volume, extraction salt packet formulation, and purification packet formulation. Furthermore, the matrix effect was evaluated and methodological evaluation were carried out. The results showed that the linear range was 5.0–100.0 μg/L for all 54 pesticides, with correlation coefficients (r) higher than 0.999. The limit of quantification (LOQ) was 10.0 μg/kg for all target analytes, and the average recoveries from spiked samples were 67.78%–119.38%, with relative standard deviations (RSDs) (n = 6) lower than 9%. The method is simple, rapid, sensitive, and accurate. It can meet the requirements of the simultaneous detection and analysis of 54 pesticide residues in fresh milk. Related Articles | Metrics

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A Rapid Detection Method for β-lactoglobulin in milk through mid-infrared spectroscopy Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （4）            Knowledge map    Save Abstract: In this study, a prediction model based on Fourier transform mid-infrared spectroscopy（FTIR） was developed for the rapid detection of β-lactoglobulin in milk. The content of β-lactoglobulin in 260 different batches of milk samples was determined quantitatively by high-performance liquid chromatography-mass spectrometry, and the mid-infrared spectra of raw milk were collected by FT1 milk composition analyzer, the background noise was eliminated by Savitsky-Golay (SG) smoothing, first-order derivative or second-order derivative pretreatment, and then the β-lactoglobulin prediction model was constructed by using partial least squares regression (PLSR) method. Results: the β-lactoglobulin prediction model was established by comparing different mid-infrared spectral preprocessing methods and calibrating the preprocessing spectra after the final selection number and smoothing the baseline shift. The results showed that the standard normal transformation method was the optimum preprocessing method,the correlation coefficient R2 of the calibration set was 0.943, the root mean square error of calibration ( RMSEC) value was 0.049% ,the correlation coefficient R2 of the test set was 0. 923 and the root mean square error of prediction ( RMSEP) value was 0.057% . Related Articles | Metrics

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Physicochemical properties and structural characteristics of yak butter microencapsulated powders 茜 王 Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （2）            Knowledge map    Save It was dedicated to solve the problem that yak butter is not easy to store and has bad flavor due to fat oxidation, maltodextrin and sodium caseinate were used as wall materials, molecular distillation monoglyceride and sucrose ester were used as emulsifiers, guar gum was used as a stabilizer to encapsulate yak butter, and yak butter microcapsule powder was prepared by vacuum freeze-drying and spray drying methods. The basic physical and chemical properties (moisture content, solubility, rheology, surface oil, encapsulation rate, yield), microscopic structure characterization, and thermal stability of the two were compared. The results showed that the microcapsules prepared by the two methods were milky white, free of impurities and fragrant. Both of them had good embedding rates (94.09%±0.22 and 92.28%±0.60).The yield of freeze-dried microencapsulated powder(98.42%)was significantly higher than that of spray-dried microencapsulated powder(25.77%), and the average particle size(16.70 μm)was smaller than that of spray-dried powder(24.95 μm). The solubility and fluidity of spray-dried powder were superior to those of freeze-dried powder. Under the scanning electron microscope, the surface of microencapsulated powder was smooth, the spray-dried powder was spherical, and the freeze-dried powder was irregular. The thermal stability of the spray-dried powder determined by TGA and differential scanning calorimetry was better. Related Articles | Metrics

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Advances in compositional characterization and bioactivity of milk fat globule membrane proteins Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （5）            Knowledge map    Save Milk fat globule membrane (MFGM) is a three-layered biofilm present in emulsions internally encapsulated with milk fat droplets. The main components include proteins, carbohydrates, and lipids, which are mainly derived from the mammary gland cell membrane.The different protein compositions contained in MFGM have different physiological functions, including facilitating digestion, promoting neurodevelopment and reducing inflammation.This paper reviews the main protein composition of MFGM and the physicochemical properties and bioactivities of MFGM proteins, which provide some reference for the research and application of milk fat globule membrane proteins in the dairy industry and related food additives. Related Articles | Metrics

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Progress in structure, functional characteristics and application of milk fat globule membrane Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （5）            Knowledge map    Save Milk fat globules are secreted by breast epithelial cells and are enveloped by a unique three-layer membrane structure composed of polar lipids, cholesterol, and various proteins. This complex phospholipid protein membrane is collectively referred to as the milk fat globule membrane. The milk fat globule membrane can stabilize fat globules, prevent their aggregation, and because it is rich in lipids, it can promote various biological functions such as infant brain development, improve cognitive ability, and enhance immunity. The fat in breast milk exists in the form of fat globules, which are enveloped by a unique membrane structure called the milk fat globule membrane. Its interfacial composition makes the fat easier to digest and utilize. When breastfeeding is not possible, infant formula milk powder becomes the best substitute for breast milk. The lack of milk fat globule membrane can affect the structure and stability of lipid droplets, which in turn affects the digestion and absorption of lipids, increasing the risk of obesity and metabolic syndrome in infants in the later stages of growth. In order to approximate the nutritional composition of breast milk as closely as possible, infant formula milk powder mainly uses vegetable oil formula when simulating the fat content and fatty acid composition of breast milk, ensuring that the fat composition of infant formula milk powder meets the needs of infant growth and development. However, the lack of milk fat globule membrane wrapping leads to significant differences in the physical structure and chemical composition of fat in infant formula milk powder compared to breast milk, which affects the lipid digestion and metabolism of infants and young children. In recent years, there have been many studies on milk fat globules such as cow's milk and sheep's milk both domestically and internationally. This article reviews the research progress on the composition, functional characteristics, and applications of milk fat globule membranes from different sources, providing reference for the rational utilization of milk fat globule membrane resources. Related Articles | Metrics

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Research progress of Vitamin C health effects on infants and Vitamin C in human milk Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （4）            Knowledge map    Save Human milk contains a large amount of vitamin C, which can meet the needs of newborns' early growth and development. Vitamin C has been proven to have the functions of preventing scurvy, treating hypoxic-ischemic encephalopathy and preventing placental abruption, etc. This article introduces the content of vitamin C in human milk in different countries/regions, its influencing factors and its health effects, etc., hoping to provide a reference for the development of infant formula milk powder. Related Articles | Metrics

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Progress in the application of proteomics in species identification of dairy products Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （5）            Knowledge map    Save Abstract: Dairy products are an indispensable food in our lives. Protein has a high content component in dairy products, and its changes greatly affect the quality and taste of dairy products. Proteomics is the core technology of current post-genomics and systems biology approaches. In this paper, the concepts, detection methods and data analysis of proteomics are reviewed, with emphasis on the study of differential proteomes in casein, milk fat globulin and whey protein through proteomics, so as to distinguish dairy products from different sources. The results provide an effective working idea for authenticity identification and quality safety of dairy products. Related Articles | Metrics

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Research Progress in the Application of Multispectral and Molecular Simulation Techniques to the Analysis of Protein-Active Ingredient Interaction Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （2）            Knowledge map    Save Protein is an important nutrient in the food system, and active ingredients (such as polyphenols, flavonoids, and terpenes) have a variety of physiological effects because of their unique chemical structure, such as antioxidation, antitumor, and prevention of chronic diseases. They form complexes through covalent or noncovalent interactions, thus changing their functional structure, nutritional properties, and bioavailability. In this review, the application of multispectral methods, including UV-vis absorption spectrometry, fluorescence spectrometry, Fourier transform infrared spectroscopy, circular dichroism, and molecular simulation techniques - molecular docking and molecular dynamics simulation in the study of protein-active ingredient interaction are reviewed. The principles, features, and examples of these techniques in the study of the interaction between protein and active ingredients are briefly described. The application of molecular simulation technology in the delivery of active ingredients, regulation of food flavor, and monitoring of food quality based on protein and active ingredient systems is emphasized. To provide scientific reference for further study of the interaction between protein and active ingredients. Related Articles | Metrics

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Advances in the Application of Proteomics in Analyzing Metabolic Pathways and Biological Functions of Bovine Whey Protein Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （4）            Knowledge map    Save Whey proteins, as high-quality proteins in milk, have rich in nutritional value and functional properties. It can vary in expression and structure due to genetic variation and post-translational modification of proteins in species under different environments, making them diverse and complex, which makes in-depth understanding of whey proteins more difficult. With the continuous development of omics techniques, a deeper understanding of the composition and functional activities of whey proteins has been achieved. This paper reviewed the application of proteomics in the study of bovine whey proteins, and analyzed the similarities and differences between the types, molecular structures, metabolic pathways, and biological functions of whey proteins in different breeds of cows, lactation periods, feeding conditions,and processing methods with a view to providing scientific theoretical basis for the in-depth study of bovine whey proteins and the development of personalized dairy. Related Articles | Metrics

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Determination of 5 Fat-soluble Vitamins in Infant Formula Milk Powder by UPLC-MS/MS Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （5）            Knowledge map    Save Create a method for simultaneously measuring the levels of vitamins A, D3, K2, E, and β Carotene in infant formula milk powder using ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The five soluble in fat The five fat soluble vitamins have a good linear relationship within the concentration range of 1-800 ng/mL. The relative standard deviation ranges from 0.4% to 2.6%, while the recovery rates for high, medium, and low concentrations are between 92% and 108%. The limit of quantification of this method is12.5~125μg/100g, the sample pre-treatment steps are simple, the sensitivity of quantitative analysis is high, and the accuracy and precision of the detection results are good. Related Articles | Metrics

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Monitoring and Dietary Exposure Assessment of Benzalkonium Chloride and Didecyldimethyl Ammonium Chloride Contamination in Infant Formula Milk Powder Journal of Dairy Science and Technology    0, (): 0-0.   Abstract （2）            Knowledge map    Save Through the detection and statistical assessment of benzalkonium chloride and didecyl dimethyl ammonium chloride in infant formula milk powder sold from 2022 to 2024, combined with the European Union's daily allowable intake of benzalkonium chloride and the daily allowable intake of didecyl dimethyl ammonium chloride from the German Federal Institute for Risk Assessment, a point estimation method was used to provide estimated values applicable to the percentiles of the available sample quantities. The detection rates of benzalkonium chloride and didecyl dimethyl ammonium chloride in infant formula milk powder were 32.8% and 16.0%, respectively; the average residue levels (LB～UB) were 11.0～12.2 and 3.71～4.13 μg/kg, respectively. The average exposure levels (LB～UB) of benzalkonium chloride for infants and young children of different age groups were 0.281～0.297, 0.036～0.047, and 0.02～0.032 μg/(kg BW·d). The average exposure levels (LB～UB) of didecyl dimethyl ammonium chloride were 0.091～0.095, 0.007～0.011, and 0.013～0.016 μg/(kg BW·d). The risk quotient HQ for both substances was less than 1. The detection results indicate that the contamination levels of benzalkonium chloride and didecyl dimethyl ammonium chloride in infant formula milk powder sold from 2022 to 2024 are low and at an acceptable level. Related Articles | Metrics