Effect of adding cream to change the interface composition on the mechanical properties of milk fat globules and system stability

Milk fat globule membrane materials possess diverse biological activities and excellent emulsifying properties, but their application in the dairy industry remains limited. In this study, high-fat emulsions were prepared by replacing anhydrous milk fat with high-fat cream at different ratios, and their physicochemical properties were characterized. The interfacial composition, microstructure, and mechanical properties were analyzed using sodium dodecyl sulfate polyacrylamide gel electrophoresis, nuclear magnetic resonance, laser confocal microscopy, and atomic force microscopy. The results revealed that samples with added membrane materials exhibited superior stability during storage and under simulated gastrointestinal conditions. Membrane proteins and phospholipids adsorbed heterogeneously on the milk fat globule (MFG) interface and exhibited stronger fluorescence. The addition of membrane materials reduced the Young's modulus of the interfacial membrane (646.17 ± 5.24 kPa). The emulsion prepared via this method was enriched with membrane components, altering interfacial molecular distribution and mechanical properties, enhancing MFG stability.