Advances in isolation, composition, properties and applications of milk fat globule membrane proteins: A review

Milk fat globule membrane (MFGM) proteins, naturally present in mammary secretions, possess unique structural and functional properties that make them promising ingredients for infant formula. Therefore, this study systematically reviews MFGM protein isolation/extraction methodologies, characterization techniques, functional properties, and food applications. Key findings indicate that combining nanofiltration and HPLC with conventional techniques (e.g., centrifugation, drying) enhances MFGM protein recovery. However, the mechanistic impacts of pH and temperature on extraction efficiency, as well as the synergistic effects of combined techniques, require further investigation. MFGM proteins (e.g., BTN, BTN1A1, MUC1, XOR) exhibit significant effects on immune function, metabolic regulation, neuroprotection, nutritional improvement, and antioxidant activity. Future research should address the low efficiency of MFGM protein extraction/separation and the challenge of balancing cost and precision in characterization methods. This article provides specific guidelines for the development and application of MFGM proteins.