牛乳脂肪球膜组分分离鉴定及其功能性研究进展

摘要/Abstract

摘要： 牛乳脂肪球膜是牛乳中脂肪球外表面包裹着的一层膜，在牛乳中的含量非常微小。但由于其具有良好的生理活性以及潜在的食品加工应用潜力，关于其展开的基础研究和应用基础研究越来越受到广泛关注。本研究综述了牛乳脂肪球膜的分离制备技术、乳脂肪球膜的结构、组分鉴定分析、生理活性及其应用特性的研究进展，以期为牛乳脂肪球膜在食品工业尤其是在功能性食品中的应用提供一定的理论支持。

关键词: 乳, 脂肪球膜, 分离制备, 组成, 功能

Abstract: Milk fat globule membrane (MFGM) is a layer of membrane wrapped on the outer surface of fat globules in milk, and its content in milk is very small. However, due to its good physiological activity and potential food processing application potential, the basic research and applied basic research on it have attracted more and more attention. In this paper, the separation and preparation technology of milk fat globule membrane, the structure, component identification and analysis, physiological activity and application characteristics of milk fat globule membrane were reviewed, in order to provide a certain theoretical support for the application of milk fat globule membrane in food industry, especially in functional food.

Key words: Milk, Milk fat globule membrane, Separation, Composition, Function

中图分类号:

TS252.51

王聪费旭王秀英刘晓军. 牛乳脂肪球膜组分分离鉴定及其功能性研究进展[J]. 食品科学, 0, (): 0-0.

Cong WANG. Separation, identification and the functionality of the components of bovine milk fat globule membrane[J]. FOOD SCIENCE, 0, (): 0-0.

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