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

Area of Science:

• Food Science
• Biochemistry
• Dairy Technology

Background:

• Increasing consumption of dairy products highlights the importance of milk-derived components.
• Milk fat globule membrane (MFGM) is a key structural and nutritional component of milk fat.
• MFGM possesses significant nutritional value and diverse applications in the food industry.

Purpose of the Study:

• To comprehensively review the composition, properties, and applications of MFGM.
• To discuss current technologies for MFGM separation, preparation, and analysis.
• To provide insights for the future development and utilization of MFGM.

Main Methods:

• Literature review of scientific publications on MFGM.
• Analysis of research on MFGM's protein, lipid, and carbohydrate content.
• Examination of studies on MFGM's physicochemical properties and functional characteristics.

Main Results:

• MFGM is rich in proteins, lipids, and carbohydrates, contributing to its high nutritional value.
• Various separation, preparation, and analysis techniques are available for MFGM.
• MFGM exhibits unique physicochemical properties and diverse functional features.

Conclusions:

• MFGM is a valuable milk-derived ingredient with significant health benefits and industrial potential.
• Understanding MFGM's composition and properties is crucial for optimizing its extraction and application.
• Further research can unlock novel applications for MFGM in the food and nutraceutical industries.