乳脂肪球膜及其配料的科学共识
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(中国食品科学技术学会 北京 100048)

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Scientific Consensus on Milk Fat Globule Membrane and Its Ingredients
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(Chinese Institute of Food Science and Technology, Beijing 100048)

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    摘要:

    目的:富含乳脂肪球膜的乳清蛋白粉是婴幼儿配方乳粉的配料之一。有关专家在综合分析乳脂肪球膜对婴幼儿营养健康作用的研究文献基础上,形成《乳脂肪球膜及其配料的科学共识》。方法:组织科技界和产业界的相关专家,通过文献检索分析与研讨的形式开展研究。结果:乳脂肪球膜是包裹在乳脂肪液滴表面,由极性脂质、胆固醇和蛋白质等组成的复杂的3层磷脂蛋白膜,而鞘磷脂和神经节苷脂为乳脂肪球膜配料的特征性指标,其安全性和耐受性在临床试验中得到证实。现有研究表明在婴幼儿配方乳粉中添加“富含乳脂肪球膜的乳清蛋白粉”,可促进婴儿大脑认知发育,增强婴儿免疫力。目前乳脂肪球膜原料生产企业尚无统一的质量标准体系,乳脂肪球膜相关配料的组分复杂,且因获得方法不同而存有较大差异。对原料和终产品的检测方法,特别是对膜蛋白的检测方法尚不成熟,应加强乳脂肪球膜配料及主要特征成分检测方法、产品质量控制、营养功能与临床研究。政府有关部门、食品科技界及产业界也应加强对乳脂肪球膜及其配料的认知,助推我国婴幼儿配方食品产业健康发展。

    Abstract:

    Objective: Whey protein powder rich in milk fat globule membrane is one of the ingredients supplied in infant formula milk powder. Based on a comprehensive analysis of the research literature on the effect of milk fat globule membrane on infant nutrition and health, relevant experts formed the 'Scientific Consensus on Milk Fat Globule Membrane and Its Ingredients'. Methods: Organizing relevant experts from both scientific and industrial fields. The consensus was carried out with literature search and symposiums. Results: The milk fat globule membrane is a complex three-layer phospholipid protein membrane composed of polar lipids, cholesterol and proteins, envelopes on the surface of milk fat globules. Sphingomyelin and gangliosides are the characteristic lipids of the milk fat globule membrane ingredients. Its safety and tolerability have been demonstrated in clinical trials. The existing researches have shown that infant formula milk powder supplied in milk fat globule membrane ingredients can promote the cognitive development of the infant's brain and enhance infant's immunity. At present, there is no quality standard for milk globule membrane ingredients manufacturers. The components of milk fat globule membrane related ingredients are complex and variable and which vary greatly due to different processing methods. The analysis methods for raw materials and end products, especially for membrane proteins are not well developed. The analysis methods of milk fat globule membrane ingredients and their main characteristic components, the quality control of products, the study about nutritional functions and clinical trials should be strengthened. The government, food science & technology and industry should also strengthen the knowledge of milk fat globule membrane and its ingredients. All these effects together can promote the healthy development of the infant formula food industry in China.

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中国食品科学技术学会.乳脂肪球膜及其配料的科学共识[J].中国食品学报,2022,22(4):471-476

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  • 收稿日期:2022-04-02
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  • 在线发布日期: 2022-05-26
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