Nutritional and technological aspects of milk fat globule membrane material

被引：390

作者：

Dewettinck, Koen ^{[1
]}

Rombaut, Roeland ^{[1
]}

Thienpont, Natacha ^{[1
,2
]}

Le, Thien Trung ^{[1
]}

Messens, Kathy ^{[2
]}

Van Camp, John ^{[3
]}

机构：

[1] Univ Ghent, Dept Food Safety & Food Qual LA07, Fac Biosci Engn, Lab Food Technol & Engn, B-9000 Ghent, Belgium

[2] Ghent Univ Associat, Univ Coll Ghent, Dept Food Sci & Technol, Fac Biosci & Landscape Architecture,Lab AgriFing, B-9000 Ghent, Belgium

[3] Univ Ghent, Fac Biosci Engn, Dept Food Safety & Food Qual, Unit Food Chem & Human Nutr, B-9000 Ghent, Belgium

来源：

INTERNATIONAL DAIRY JOURNAL | 2008年 / 18卷 / 05期

关键词：

D O I：

10.1016/j.idairyj.2007.10.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The milk fat globule membrane (MFGM) has gained a lot of attention recently, due to the growing interest in its nutritional and technological properties. The whole membrane as well as the separate lipid and protein components have great potential for new product applications with unique nutritional and technological properties. This review focuses on the nutritional and technological aspects of the MFGM material, but also gives an overview of the gathered information about the composition, structure and isolation methods of the MFGM from different dairy sources. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：436 / 457

页数：22

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