Table of Content

01 January 2025, Volume 48 Issue 1

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Basic Research

Physicochemical Properties and Structural Characterization of Yak Butter Microcapsule Powder

WANG Qian, LUO Yihao, SUN Wancheng

2025, 48(1):  1-6.  DOI: 10.7506/rykxyjs1671-5187-20241206-101

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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.

Analysis & Detection

Monitoring and Dietary Exposure Assessment of Benzalkonium Chloride and Didecyl Dimethyl Ammonium Chloride Contamination in Infant Formula Milk Powder

YU Shu

2025, 48(1):  7-13.  DOI: 10.7506/rykxyjs1671-5187-20240921-087

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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.

Establishment of a Rapid Detection Method for β-Lactoglobulin in Milk by Mid-infrared Spectroscopy

HUANG Jianhui, ZHANG Yanhui, ZHANG Yaoguang, ZHAO Cuiqin

2025, 48(1):  14-19.  DOI: 10.7506/rykxyjs1671-5187-20241011-094

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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%.

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

2025, 48(1):  20-23.  DOI: 10.7506/rykxyjs1671-5187-20240708-058

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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.

Reviews

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

2025, 48(1):  24-29.  DOI: 10.7506/rykxyjs1671-5187-20240724-064

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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.

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

2025, 48(1):  30-40.  DOI: 10.7506/rykxyjs1671-5187-20240914-086

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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.

Research Progress on Vitamin C Health Effects on Infants and Vitamin C in Human Milk

JIA Hongxin, SU Miya, CHEN Wenliang, QU Yezhi

2025, 48(1):  41-45.  DOI: 10.7506/rykxyjs1671-5187-20240826-081

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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.

Advances in Structure, Functional Characteristics and Application of Milk Fat Globule Membrane

SHI Jia, ZHANG Haijiao, ZHAO Feng, LI Zhonghan, ZOU Yang

2025, 48(1):  46-46.  DOI: 10.7506/rykxyjs1671-5187-20240724-066

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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.

Progress in the Application of Proteomics in Species Identification of Dairy Products

FAN Yujiao, LI Zan, MA Junzhan, SUN Lei, CAO Meirong

2025, 48(1):  53-59.  DOI: 10.7506/rykxyjs1671-5187-20240904-082

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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.

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

2025, 48(1):  60-68.  DOI: 10.7506/rykxyjs1671-5187-20241008-091

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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.