Recent Progress in Milk Fat Globule Membrane

doi:10.15922/j.cnki.jdst.2019.03.009

Journal of Dairy Science and Technology ›› 2019, Vol. 42 ›› Issue (3): 44-49.DOI: 10.15922/j.cnki.jdst.2019.03.009

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Recent Progress in Milk Fat Globule Membrane

LIU Tingting, ZHANG Guofang, LIU Libo

(Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China)

Online:2019-05-01 Published:2021-11-09

乳脂肪球膜的研究进展

刘婷婷, 张国芳, 刘丽波

东北农业大学食品学院, 乳品科学教育部重点实验室, 黑龙江哈尔滨 150030

基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0502404）；黑龙江省科学基金项目（C2018022）；东北农业大学“学术骨干计划”项目（18XG27）

Abstract

Abstract: Milk fat globule membrane (MFGM), the membrane surrounding fat globules in milk, is particularly interesting due to its specific composition of proteins and polar lipids which makes it an excellent candidate to develop a wide range of innovative applications such as emulsifiers, stabilizers, and health promoters in both food and non-food fields. In addition, MFGM has been proven to be rich in nutrients. This review focuses on current studies on the structure, composition, preparation and nutritional aspects of MFGM. Furthermore, new technologies for preparing MFGM-derived phospholipids liposomes entrapping bioactive compounds are described. We hope that this review can provide a rationale for the application of MFGM.

Key words: milk fat globule membrane; lecithin; chemical composition; nutritional properties; encapsulation

摘要： 乳脂肪球膜（milk fat globule membrane，MFGM）是包裹乳脂肪球的薄膜，由于其含有蛋白质和极性脂质的特殊组成被广泛用作食品或非食品领域中的乳化剂、稳定剂及营养物质载体等。此外，MFGM被证明具有丰富的营养价值。本文综述MFGM的结构、组成成分、分离制备及营养功能的研究进展，介绍MFGM制备脂质体包埋生物活性物质的新技术，为开发利用MFGM提供一定的参考依据。

关键词: 乳脂肪球膜；磷脂；组成成分；营养功能；包埋

CLC Number:

TS252.1

LIU Tingting, ZHANG Guofang, LIU Libo. Recent Progress in Milk Fat Globule Membrane[J]. Journal of Dairy Science and Technology, 2019, 42(3): 44-49.

刘婷婷, 张国芳, 刘丽波. 乳脂肪球膜的研究进展[J]. 乳业科学与技术, 2019, 42(3): 44-49.

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Recent Progress in Milk Fat Globule Membrane

乳脂肪球膜的研究进展

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