文章摘要
仝令君;潘明慧;艾娜丝;孙宝国.MFGM磷脂对乳品品质的影响[J].中国食品学报,2019,19(9):308-315
MFGM磷脂对乳品品质的影响
Effect of MFGM Phospholipid on Dairy Quality
  
DOI:
中文关键词: 牛乳加工  MFGM磷脂  磷脂域  理化性质  乳品品质
英文关键词: milk processing  MFGM phospholipids  phospholipids domain  physical and chemical properties  dairy products quality
基金项目:国家自然科学基金项目(31801571);国家重点研发计划项目(2016YFD0401104)
作者单位
仝令君;潘明慧;艾娜丝;孙宝国 北京工商大学北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心北京市食品风味化学重点实验室北京100048 
摘要点击次数: 16
全文下载次数: 0
中文摘要:
      乳脂肪球膜(MFGM)是包裹在脂肪球外层的复杂3层膜结构。MFGM由多种生物活性分子组成,其中磷脂和蛋白占MFGM干重的90%以上,而磷脂作为MFGM的骨架,在MFGM的乳化性及稳定性等功能特性中具有重要的作用。本文主要对MFGM磷脂在牛乳加工中的变化及磷脂域的动力学研究进行综述,为乳品加工工艺优化提供科学参考。
英文摘要:
      It is well known that the milk fat globular membrane (MFGM) is a complex three-layer structure encapsulated in the outer layer of fat globules. MFGM consists of a variety of biologically active molecules, in which phospholipids and protein accounted for more than 90% of the dry weight of MFGM. The phospholipids as MFGM skeleton play an important role in the MFGM emulsification, stability and other functional characteristics. In this paper, the changes of MFGM phospholipids and the kinetic studies of phospholipid domains in the process of milk processing were reviewed. Meanwhile, this paper provided scientific reference for the optimization of dairy products processing technology.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮