Abstract: Milk fat globules are secreted by breast epithelial cells and are enveloped by a unique three-layer membrane structure composed of polar lipids, cholesterol, and various proteins. This complex phospholipid protein membrane is collectively referred to as the milk fat globule membrane. The milk fat globule membrane can stabilize fat globules, prevent their aggregation, and because it is rich in lipids, it can promote various biological functions such as infant brain development, improve cognitive ability, and enhance immunity. The fat in breast milk exists in the form of fat globules, which are enveloped by a unique membrane structure called the milk fat globule membrane. Its interfacial composition makes the fat easier to digest and utilize. When breastfeeding is not possible, infant formula milk powder becomes the best substitute for breast milk. The lack of milk fat globule membrane can affect the structure and stability of lipid droplets, which in turn affects the digestion and absorption of lipids, increasing the risk of obesity and metabolic syndrome in infants in the later stages of growth. In order to approximate the nutritional composition of breast milk as closely as possible, infant formula milk powder mainly uses vegetable oil formula when simulating the fat content and fatty acid composition of breast milk, ensuring that the fat composition of infant formula milk powder meets the needs of infant growth and development. However, the lack of milk fat globule membrane wrapping leads to significant differences in the physical structure and chemical composition of fat in infant formula milk powder compared to breast milk, which affects the lipid digestion and metabolism of infants and young children. In recent years, there have been many studies on milk fat globules such as cow's milk and sheep's milk both domestically and internationally. This article reviews the research progress on the composition, functional characteristics, and applications of milk fat globule membranes from different sources, providing reference for the rational utilization of milk fat globule membrane resources.

Key words: milk fat globule membrane, structure, functional characteristics, application

摘要： 乳脂肪球是由乳腺上皮细胞分泌，被独特的三层膜结构包裹，该膜结构由极性脂质、胆固醇与多种蛋白质结合而成，这种复杂的磷脂蛋白膜统称为乳脂肪球膜。乳脂肪球膜可以稳定脂肪球，防止其发生聚集，同时因乳脂肪球膜富含脂质，可以促进婴儿大脑发育、提高认知能力和增强免疫力等多种生物学功能。母乳中的脂肪以脂肪球的形式存在，被独特的膜结构包裹，为乳脂肪球膜，其界面组成使得脂肪更容易被消化利用。当无法母乳喂养时，婴幼儿配方乳粉成为母乳最佳替代品，缺少乳脂肪球膜会影响脂滴的结构和稳定性，进而影响脂质的消化和吸收，增加婴儿在生长后期患肥胖症和代谢综合征的风险。为了尽可能接近母乳的营养成分，婴幼儿配方乳粉在模拟母乳脂肪含量和脂肪酸构成时主要采用植物油配方，确保婴幼儿配方乳粉的脂肪组成符合婴幼儿生长发育的需要，但是缺少乳脂肪球膜包裹，导致婴幼儿配方乳粉中脂肪的物理结构和化学组成与母乳存在显著差异，影响婴幼儿的脂质消化代谢。近年来，国内外对牛乳、羊乳等乳脂肪球膜研究较多。本文综述了不同来源的乳脂肪球膜组成、功能特性与应用的研究进展，对合理利用乳脂肪球膜资源提供参考。

关键词: 乳脂肪球膜, 结构, 功能特性, 应用