Milk fat globule membrane (MFGM) phospholipid - Whey protein interaction characterization and its effect on physicochemical, interfacial properties and evaluation of in vitro digestion of emulsions - Inspired by the MFGM

The interfacial composition of fat globules can change the interfacial structure and further affect the digestive characteristics. In this study, the interaction between whey protein (WP), which is the main protein added in infant formula (IF), and milk fat globule membrane phospholipid (MPL) was investigated from the perspective of simulated fat globule structure, we further characterized the physicochemical properties and the in vitro digestive performance of the emulsions. The results showed that the interaction between MPL and WP changed the secondary and tertiary structures of WP, and formed a dense protective layer at the interface of the fat globule with strong interaction, which improved the emulsification property and physical stability of the emulsion. When MPL: WP was 5:10, the emulsions showed smaller particle size, higher absolute value of zeta-potential and more uniform and stable emulsion state. In addition, during the simulated in vitro digestion of infants, the degree of lipolysis and free fatty acid release content were significantly increased, which improved the fat digestion. [Display omitted] •The interaction changed the secondary and tertiary structure of WP.•The interaction changed the emulsifying properties and stability of fat emulsions.•When MPL to WP was 5:10, the emulsion exhibited superior physicochemical properties.•During digestion, the addition of MPL alleviated the protein aggregation.•Addition of MPL increased FFA release content and improved fat digestion.