乳脂肪球膜制备方法及其乳化特性的研究进展

Advances in milk fat globule membrane preparation methods and emulsification properties

乳脂肪球膜是包裹在乳脂肪球外层的复杂三层膜结构,主要成分为蛋白质和脂质。近年来研究表明乳脂肪球膜具有亲水亲油性,能有效地阻止乳脂肪球之间的聚集,是一种性能良好的天然乳化剂。该文主要介绍了工业规模制备乳脂肪球膜原料来源、制备方法和影响条件及乳脂肪球膜良好的乳化特性,并对其潜在工业应用进行了详细综述,旨在为乳脂肪球膜的进一步综合利用提供参考。

The outer layer of the Milk Fat Globule(MFG)is surrounded by Milk Fat Globule Membrane(MFGM),a complicated three-layer membrane structure with proteins and lipids as main components.In recent years,studies show that the hydrophilia and lipophilicity are inherently owned by MFGM,and MFGs are prevented from gathering by MFGM.Besides,MFGM is a natural emulsifier of high performance.The sources of raw materials,producing methods,and influence factors for MFGM in mass industrial production are mainly discussed in the paper.In this paper,the MFGM’s potential industrial application was also analyzed in detail,to provide a reference for further integrated utilization of the MFGM.