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Recently, the research team of the School of Tea and Food Science and Technology of Anhui Agricultural University published two papers, the content of which shows that the team has made progress in the preparation and micro-emulsion treatment of functional milk fat diglycerides
Diglycerides (mainly 1.
Through more than 5 years of research accumulation, the above research team has carried out systematic research on the preparation of milk fat diglyceride by enzymatic hydrolysis, establishment of detection method, functional evaluation and preparation of diglyceride emulsion
The above two papers published recently are the use of L-theanine and lactoglobulin complexes, oat bran cellulose and modified starch complexes as surfactants to microemulsion milk fat diglycerides to improve milk fat glycerol.
These results provide a theoretical basis for analyzing the binding molecular mechanism between lipids and proteins, cellulose and small molecules and for the preparation of functional foods rich in diglycerides
(Source: Anhui Agricultural University)
"China Food News" (06 edition on August 16, 2021)
(Editor-in-charge: Yang Xiaojing)
