摘要
乳脂肪球膜(MFGM)是包裹在脂肪球外层的复杂3层膜结构。MFGM由多种生物活性分子组成,其中磷脂和蛋白占MFGM干重的90%以上,而磷脂作为MFGM的骨架,在MFGM的乳化性及稳定性等功能特性中具有重要的作用。本文主要对MFGM磷脂在牛乳加工中的变化及磷脂域的动力学研究进行综述,为乳品加工工艺优化提供科学参考。
It is well known that the milk fat globular membrane (MFGM) is a complex three-layer structure encapsulated in the outer layer of fat globules.MFGM consists of a variety of biologically active molecules,in which phospholipids and protein accounted for more than 90% of the dry weight of MFGM.The phospholipids as MFGM skeleton play an important role in the MFGM emulsification,stability and other functional characteristics.In this paper,the changes of MFGM phospholipids and the kinetic studies of phospholipid domains in the process of milk processing were reviewed.Meanwhile,this paper provided scientific reference for the optimization of dairy products processing technology.
作者
仝令君
潘明慧
艾娜丝
孙宝国
Tong Lingjun;Pan Minghui;Ai Nasi;Sun Baoguo(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering andTechnology Research Center of Food Additives,Beijing Key Laboratory of Flavor Chemistry,Beijing Technology &Business University,Beijing 100048)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第9期308-315,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31801571)
国家重点研发计划项目(2016YFD0401104)
关键词
牛乳加工
MFGM磷脂
磷脂域
理化性质
乳品品质
milk processing
MFGM phospholipids
phospholipids domain
physical and chemical properties
dairy products quality
