A Review of Recent Studies on Milk Fat Globule Membrane: Composition and Separation Techniques

doi:10.15922/j.cnki.jdst.2020.05.008

Journal of Dairy Science and Technology ›› 2020, Vol. 43 ›› Issue (5): 37-42.DOI: 10.15922/j.cnki.jdst.2020.05.008

• Reviews • Previous Articles Next Articles

A Review of Recent Studies on Milk Fat Globule Membrane: Composition and Separation Techniques

CAO Wenhui, GAO Zengli, WU Yun, LI Hongliang, MU Zhishen

(1.Inner Mongolia Mengniu Dairy (Group) Co. Ltd., Hohhot 011500, China; 2.Inner Mongolia Key Laboratory of Dairy and Cow Breeding Biotechnology, Hohhot 011500, China; 3.Mengniu Gaoke Dairy (Beijing) Co. Ltd., Beijing 101100, China)

Online:2020-09-01 Published:2021-11-02

乳脂肪球膜组成及分离提取技术研究进展

曹文慧, 高增丽, 乌云, 李洪亮, 母智深

内蒙古蒙牛乳业(集团)股份有限公司, 内蒙古呼和浩特 011500;内蒙古自治区乳品与奶牛繁育生物工程技术企业重点实验室, 内蒙古呼和浩特 011500, 内蒙古自治区乳品与奶牛繁育生物工程技术企业重点实验室, 内蒙古呼和浩特 011500;蒙牛高科乳制品(北京)有限责任公司, 北京 101100

基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0501600）

Abstract

Abstract: Milk fat is dispersed in milk in the form of fat globules and is surrounded by a three-layer membrane, called milk fat globules membrane (MFGM). MFGM has been extensively studied due to its reported biological functions and emulsification potential. This paper reviews the structure and composition of MFGM, summarizes the existing techniques used for MFGM separation and discusses the effects of different separation process parameters on the composition of MFGM.

Key words: milk fat globule membrane, separation, composition, structure

摘要： 乳中的脂肪以脂肪球的形态存在，被3 层膜包裹，称之为乳脂肪球膜（milk fat globule membrane，MFGM）。由于MFGM生物学功能和乳化潜力的相关报道，MFGM引发了广泛研究。本文综述MFGM的结构、组成、分离提取方法以及不同分离提取方法中工艺参数变化对MFGM组成的影响。

关键词: 乳脂肪球膜, 分离提取, 组成, 结构

CLC Number:

TS252.1

CAO Wenhui, GAO Zengli, WU Yun, LI Hongliang, MU Zhishen. A Review of Recent Studies on Milk Fat Globule Membrane: Composition and Separation Techniques[J]. Journal of Dairy Science and Technology, 2020, 43(5): 37-42.

曹文慧, 高增丽, 乌云, 李洪亮, 母智深. 乳脂肪球膜组成及分离提取技术研究进展[J]. 乳业科学与技术, 2020, 43(5): 37-42.

[1]	CAI Junna, ZHANG Fuxin, LIU Yufang, XU Jinghui, ZHANG Yiting, WU Amin. Protein Composition and Digestion Characteristics of Goats' Milk [J]. Journal of Dairy Science and Technology, 2021, 44(3): 1-5.
[2]	LIU Aicheng, LI Mohan, ZHANG Zhenghan, ZHANG Xiumin, LIU Yiming, CHEN Jiali, Rayhnigul, ZHENG Yan, YUE Xiqing. Comparative Study on Secondary Structure and Function of Whey Protein in Bovine Milk and Donkey Milk [J]. Journal of Dairy Science and Technology, 2021, 44(3): 6-11.
[3]	FAN Xiaoxue, WEI Haitao, GAO Xingming, CHEN Pinghua, WANG Cunfang, JIANG Hua. Advances in Understanding the Functional Activities of the Milk of Non-Bovine Mammals [J]. Journal of Dairy Science and Technology, 2021, 44(3): 31-36.
[4]	QIU Ji, MENG Yang, ZHAO Yi, SI Chenyu, LI Chun. A Review on the Major Nutritional Components in Milks of Humans and Domesticated Mammals [J]. Journal of Dairy Science and Technology, 2021, 44(3): 50-54.
[5]	YANG Yu. Effect of Processing Parameters on Physical Properties and Microstructure of Processed Cheese Spreads [J]. Journal of Dairy Science and Technology, 2021, 44(2): 11-14.
[6]	ZHAO Xinqi, CHEN Pinghua, MI Xiaolei, CHENG Ming, WANG Cunfang. Recent Progress in Understanding the Effects of Different Processing Methods on Casein Micelles [J]. Journal of Dairy Science and Technology, 2021, 44(1): 51-56.
[7]	HUANG Qixue, XING Zhiyang, ZHANG Menglu, ZHU Heshui, HAN Liqiang. A Review of Recent Research on Milk Globule Size [J]. Journal of Dairy Science and Technology, 2020, 43(4): 47-51.
[8]	ZHOU Xuefu, ZHENG Yuanrong, LIU Zhenmin, WANG Danfeng, DENG Yun. A Review of Recent Research on the Effect of Dense Phase Carbon Dioxide on Protein Structure and Processing Characteristics in Foods [J]. Journal of Dairy Science and Technology, 2020, 43(1): 39-44.

A Review of Recent Studies on Milk Fat Globule Membrane: Composition and Separation Techniques

乳脂肪球膜组成及分离提取技术研究进展

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 8

Recommended Articles

Metrics