Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties

Cong Wang; Xinyu Qiao; Zengli Gao; Lianzhou Jiang; Zhishen Mu

doi:10.3389/fnut.2021.807284

Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties

Front Nutr. 2022 Jan 28:8:807284. doi: 10.3389/fnut.2021.807284. eCollection 2021.

Authors

Cong Wang^{1

2

3}, Xinyu Qiao¹, Zengli Gao², Lianzhou Jiang³, Zhishen Mu²

Affiliations

¹ Center of Experimental Instrument, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
² Inner Mongolia Mengniu Dairy Industry (Group) Co., Ltd., Hohhot, China.
³ College of Food Science, Northeast Agricultural University, Harbin, China.

Abstract

Dairy products have become more common in people's daily diets in recent years, and numerous useful components derived from milk are widely employed in the food industry. Milk fat globule membrane (MFGM) is a kind of film that encases milk fat globules, and has been shown to have a high nutritional value. In this work, the protein, lipid, carbohydrate, and other components of MFGM are discussed, and also common separation, preparation, and analysis technologies, physicochemical properties, and functional features of MFGM are reviewed, to provide some guidance for the development and utilization of MFGM.

Keywords: components; dairy industry; functionality; preparation; prosperity.

Publication types

Review