In this study, the effect of mono‐ and diglycerides (M‐DGs) on milk fat globule membrane properties after heating was studied. The samples with M‐DGs exhibited higher numbers of milk fat globule membrane (MFGM) particles (6–7%) compared to the other samples without M‐DGs (5.5%). The samples with low concentrations of M‐DG were more stable than the samples without M‐DG. Sodium dodecyl sulphate polyacrylamide gel electrophoresis results showed that the bonds of MFGM proteins were strongly stained in the samples with M‐DGs compared to heated samples without M‐DG. M‐DGs are promising emulsifiers as they may protect MFGM during heating and therefore improve the stability of MFGM emulsions.

中文翻译：

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热处理后脂肪酸单甘油酯和甘油二酯对乳脂球膜的影响

在这项研究中，研究了甘油一酸酯和甘油二酸酯（M-DGs）对加热后乳脂球膜性能的影响。与不含M-DG的其他样品（5.5％）相比，具有M-DG的样品显示出更高数量的乳脂球膜（MFGM）颗粒（6-7％）。低浓度M‐DG的样品比不含M‐DG的样品更稳定。十二烷基硫酸钠聚丙烯酰胺凝胶电泳结果表明，与不含M-DG的加热样品相比，含M-DG的样品中MFGM蛋白的键被强烈染色。M-DGs是很有前途的乳化剂，因为它们可以在加热过程中保护MFGM，从而提高MFGM乳液的稳定性。