"Structural fat MLCT and new OPO enzyme method synthesis key technologies and its application in baby powder" project results pass

Reporter Wang Weiwei

The development of baby milk powder close to breast milk is of great significance to the growth and development of infants and young children who cannot achieve breastfeeding. Fat is one of the important ingredients of baby milk powder. It can provide infants with about half of the energy, almost all essential fatty acids and lipid -soluble vitamins, which are essential to the growth of infants, especially the development of brain and nervous system. However, there are insufficient research on breast milk fat in my country. Most of the domestic baby milk powder and core fat ingredients depend on imports. In this context, innovation and development of the characteristics of the characteristics of breast fat fats in my country has become the focus of the industry's strength in the industry. On July 11, the Chinese Food Science and Technology Society organized experts to combine offline and online methods to jointly complete the "structural fat MLCT and new OPO enzyme method synthesis key to Jiangnan University, Mengniu Yashili International Group Co., Ltd. and other units. The results of technology and its application in infantile powder have been evaluated. The expert committee heard the project research report and reviewed the relevant information. After inquiry and discussion, it was agreed that the results of the project broke through the "card neck" of infantile milk powder in my country for a long time. International leading level.

Precision simulation breast milk fat

Innovate the development of MLCT breast milk structure fat and new OPO

The expert lineup participating in the evaluation meeting is strong, including experts from many fields such as domestic food and nutrition. The dean of the Institute of Nutrition and Health of the Chinese Agricultural University is the deputy chairman of the Development Political Political Political Science.

The Expert Committee believes that by analyzing the composition of female milk triglyceride, almost all of the medium -chain fatty acids of long chain fatty acid glycerin (MLCT) in the discovery of breast milk are found. The ratio of chain fatty acid (MLL) and two medium chain fatty acids (MML) is 3-6. According to the characteristics of female milk fat MLCT, an enzymatic random ester is used to synthesize the MLCT breast milk structure fat in an innovative manner. Large -scale production of breast milk structure fat.

The results of this project have established a qualitative and quantitative detection method for breast milk triglycerides, and found that breast milk is rich in SN-2 palmate trigly. Total (UPU) is the main functional ingredient, and 1 -hydric acid -2 -palm acid -3 -linoleic acid glycerin trigly (OPL) and 1,3 -di -unsaturated fatty acid -2 -palm acid triglyceride (OPO) ratio is greater than 1. According to the characteristics of my country's breast milk, the new OPO breast milk structure is used to selectively prepare the use of 1,3 -lipase, which contains 6 UPU triglycerides, OPL/OPO is greater than 1, which is similar to that of my country's breast milk UPU and establishes industrialization. The production line realizes the large -scale production of new OPO breast milk structure fat.

The results of the project have also promoted the industrialization process. It is understood that the Mengniu Yasley Group took the lead in applying the new OPO structure fat produced by MLCT and UPU technology to baby milk powder, and combined with multi -indicator similar scoring model calculation and scientific deployment, which obtained a formula similar to breast milk fat to 90%of the formula. Milk powder products, and in 2020, the Mongolian Niu Ruien in the New Zealand Factory of Yasley achieve industrialized production.

Professor Wang Xingguo, the chief scientist of the Jiangnan University and Ruiyen Breast milk lipids, who have been engaged in fat research for a long time, introduced it in a technical report. With the support of the national key research and development plan projects, the project research group system collected 14 14 major regions in my country. More than 3,000 cases of breast milk samples in the province's 24 cities have comprehensively analyzed 472 kinds of fatty acids such as total fatty acids, SN-2-bit fatty acids, glycerin, phospholipids, fat-soluble vitamins, etc., and built the number of global samples and the number of samples and The breast milk fat database with the most material species also clarifies the characteristics and changes in breast milk fat composition. Based on breast milk fat database, multi -indicator similar score models and multi -class classification evaluation systems have been established, and the similar coefficients of 27 brands of 180 market formula milk powder fat are evaluated. The main reason for low nature. Based on this, project innovation and development structure Fat MLCT and new OPOs have developed key technologies and large -scale preparation of enzyme synthesis, and for the first time, it applies to the formula design of baby milk powder to achieve comprehensive and accurate simulation of breast milk fat.

"After inquiries, as of now, in global breast milk -related articles, our team has published nearly half of them." Wang Xingguo said that through the search of the web of science, the number of papers published in the field of breast milk -related fields accounted for global The total number of nearly half, he quoted more than 750 times. It is understood that during the completion of the project, a total of 85 papers were published, including 69 SCI papers, 1 publishing academic monograph, 12 national invention patents, authorized 1 international patent, 1 national standard and 4 industry standards.

Professor Fan Daming of Jiangnan University Science and Technology Research Institute, Dean Fan Daming, said that the project cracked the technical difficulties of the core ingredients of baby milk powder fat, and applied the structural fat MLCT and the new OPO structure fat for the first time. designing. He said that through this evaluation, he will carefully listen to the opinions and suggestions of all parties, and conscientiously summarize the continued deepening research work. Solid scientific research skills

A major breakthrough in the field of baby milk powder fat research

For the results of the project, experts from domestic food, nutrition and other fields have given high evaluation. Meng Suhe, Honorary Chairman of the Chinese Food Science and Technology Society, pointed out that the major breakthroughs achieved by the project team led by Wang Xingguo, a well -known expert in the field of oil and grease in the field of oil and grease, The original intention of industry service. She suggested that the results of the project should be based on the results of the project to expand the scope of cooperation and lead my country's dairy industry to achieve greater breakouts in the oil field.

Academician Sun Baoguo believes that a major direction of the future development of baby milk powder is that the functional ingredients such as protein, fat, and hypotonal should be as close to breast milk as much as possible. The project led by Professor Wang Xingguo has done a very good project. Scientifically revealed the composition of breast milk fat, innovated the new OPO breast milk structure fat, and achieved major breakthroughs in the field of baby milk powder fat.

Academician Ren Gongzhi said that from the general point of view, the project is rigorous and solid in work, realizing the high degree of connection between technology and industry, realizing industrialization applications, and significant economic and social benefits. It is particularly worth mentioning that the project reflects my country's technological research, industrial design and product development. In his opinion, like a chip problem, if more domestic companies use our own chips, they can promote the development of the domestic chip industry. The same is true of the research and industrialization of baby milk powder. He expects that the results of the project can accelerate the industrialization process.

Xie Mingyong, an academician of the Chinese Academy of Engineering and director of the National Key Laboratory of Food Science and Technology of Nanchang University, pointed out that the project is very innovative and has a milestone in the manufacturing of breast emulsification baby milk powder. He suggested that the project focuses on the synthesis and application of baby milk powder fat. In the future, in terms of high -quality baby milk powder manufacturing, it is also necessary to further study the cooperative effect of fat formula in the full formula baby with milk powder.

Researcher Li Ning, director of the National Food Safety Risk Evaluation Center, said that the project is of positive significance for promoting high -quality development of infant milk powder in my country. Breast milk is the gold standard for the study of baby milk powder. How to make various raw materials in domestic baby milk powder closer to breast milk is the goal of the industry's efforts. Foreign research on OPO is more mature, and the results of the project have developed new OPOs and realized industrialized production on the basis of in -depth research on our mother milk fat. She hopes that the results of related projects can be promoted and applied in the industry as soon as possible.

Professor Jiang Yujun, Dean of the Food School of the Northeast Agricultural University, said that the research of the project focuses on breast milk fat and is a pioneering work. It is not easy. In particular, the ratio of OPL to OPO in my country's breast milk is greater than 1. It is of changing significance for the development of infant milk powder that meets the nutritional needs of babies in my country. He suggested to accelerate the transformation of results. Professor Wang Shuo, deputy dean of the Public Health and Health Research Institute of Nankai University, believes that this research project is leading. The project develops new products on the premise of basic research on breast milk, which is worth learning from the scientific and industrial circles.

Liu Zhengdong, general manager of the R & D of Mengniujili Group, thanked the opinions and suggestions made by academicians and experts. He introduced that baby -match powder products relying on the results of the project will be pushed to the domestic market. In the future, cooperation with universities and scientific research institutes will continue to promote cooperation with colleges and research institutes to promote China's infant formula milk powder. It is understood that with the improvement of the segmentation of lipid components and the improvement of analysis methods, the project will achieve similar scores of more levels of indicators, and continue to move closer to the gold standards of breast milk fat from multiple levels.

Editor in charge: Zhao Yu review: Peng Zonglu

Source: China Food Newspaper

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