Milk has recently been reported to form complex self-assembled liquid crystalline structures during digestion by lipolytic enzymes. The formation of cubic phases at the endpoint of digestion was of particular interest as this requires a fine balance in self-assembly. This manuscript probes the robustness of the kinetic structural behaviour when milk is subjected to a range of processes that are encountered by milk and/or are relevant to the use of milk in pharmaceutical applications (homogenisation, lyophilisation, freeze-thawing and freeze-drying) using time-resolved small angle X-ray scattering (TR-SAXS). The nature of the persistent lamellar phase that occurs during digestion is elucidated using SAXS and X-ray photoelectron spectroscopy, and the interplay between the formation of structured mesophases and the evolution of particle size during digestion is determined using laser light scattering studies. This closer look at milk lipids during digestion establishes the dependence of the structural behaviour of milk on lipid composition and not processing, and clarifies the phase behaviour and kinetic effects on particle size distribution under lipolytic conditions.

最近有报道说，牛奶在通过脂肪分解酶的消化过程中会形成复杂的自组装液晶结构。在消化的终点形成立方相特别令人感兴趣，因为这需要自组装方面的良好平衡。该手稿探讨了牛奶经受牛奶所遇到的一系列过程和/或与牛奶在制药应用中的使用有关的过程（均质化，冻干，冻融和冻干）时动力学结构行为的鲁棒性。使用时间分辨小角度X射线散射（TR-SAXS）。使用SAXS和X射线光电子能谱阐明了在消化过程中发生的持续层状相的性质，使用激光散射研究确定了结构化中间相的形成与消化过程中颗粒大小演变之间的相互作用。仔细观察消化过程中的乳脂可确定乳的结构行为对脂质组成而不是加工的依赖性，并阐明在脂解条件下相行为和动力学对粒径分布的影响。