Separation, Identification and Functional Properties of Bovine Milk Fat Globule Membrane Components: A Review of Recent Progress

doi:10.7506/spkx1002-6630-20220710-095

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (3): 385-392.doi: 10.7506/spkx1002-6630-20220710-095

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Separation, Identification and Functional Properties of Bovine Milk Fat Globule Membrane Components: A Review of Recent Progress

WANG Cong, FEI Xu, WANG Xiuying, LIU Xiaojun

(1. Center of Experimental Instrument, Dalian Polytechnic University, Dalian 116034, China; 2. Beijing Ketuo Hengtong Biotechnology Co., Ltd., Beijing 101400, China)

Online:2023-02-15 Published:2023-02-28

Abstract

Abstract: The milk fat globule membrane (MFGM) is the membrane surrounding fat globules in milk, and its content in milk is very small. However, due to its good physiological activity and application potential in food processing, the basic research and application of MFGM have attracted more and more attention. In this paper, we review recent progress in the separation, preparation, structural characterization, compositional identification and analysis, physiological activity and application characteristics of MFGM, in order to provide theoretical support for the application of MFGM in the food industries, especially in functional foods.

Key words: milk; milk fat globule membrane; separation and preparation; composition, function

CLC Number:

TS252.9

WANG Cong, FEI Xu, WANG Xiuying, LIU Xiaojun. Separation, Identification and Functional Properties of Bovine Milk Fat Globule Membrane Components: A Review of Recent Progress[J]. FOOD SCIENCE, 2023, 44(3): 385-392.

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Separation, Identification and Functional Properties of Bovine Milk Fat Globule Membrane Components: A Review of Recent Progress

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