Changes in the interfacial properties of camel milk fat globules induced by homogenization and thermal processing: Implications for digestive characteristics.

This study aimed to evaluate the effects of homogenization and thermal processing on the interfacial and digestive properties of camel milk fat globules (MFGs). The results revealed that both homogenization alone (1.94 ± 0.08 μm) and homogenization followed by high-temperature short-time treatment (HHTST) (1.93 ± 0.10 μm) significantly reduced the particle size of raw MFGs. Following homogenization plus ultra-pasteurization (HUP) and homogenization plus ultra-high temperature sterilization (HUHT), more denatured milk proteins were adsorbed to the interface of MFGs, and there was an extensive polymerization and aggregation of MFGs. Furthermore, the proportion of glycoproteins, sphingomyelin and phosphatidylethanolamine at the interface of MFGs increased following HUP and HUHT treatments. Homogenization and HHTST enhanced lipolysis, whereas HUP and HUHT treatment reduced lipolysis due to alterations in the interfacial structure and aggregation of MFGs. The outcomes of this study provide valuable insights for optimizing processing conditions to improve the digestibility and bioavailability of camel milk.