【作者】 闫国森； 李月； 李妍； 张列兵；

【Author】 Yan Guosen;Li Yue;Li Yan;Zhang Liebing;College of Food Science and Nutritional Engineering,China Agricultural University;School of Food and Health,Beijing Technology and Business University;

【机构】 中国农业大学食品科学与营养工程学院； 北京工商大学食品与健康学院；

【摘要】 牛奶是一种生物来源的天然乳液递送系统,旨在提供早期生命所必需的营养。在食品胶体科学中,天然乳胶体的结构和稳定对产品开发和复杂系统中营养物质的输送具有重要仿生意义。乳脂肪球由乳腺上皮细胞分泌,其表面有磷脂、鞘脂和多种蛋白质组成的独特三层膜结构。嗜乳脂蛋白、黄嘌呤氧化还原酶等膜蛋白形成一种具有高电子密度的蛋白层,可以维持膜的稳定性。脂肪球膜中胆固醇和鞘脂聚集物组成的脂筏区域,被认为比磷脂区域更易穿透(～3nN)。不同环境和工艺破坏了脂肪球膜的活性和结构,对乳胶体的稳定性产生影响。本文综述了脂肪球的生物制造、组成结构,以及影响其胶体性能的物理和生物因素,并总结了不同加工工艺对胶体性能的改变及作用机理,简要讨论了新兴技术应用对胶体性能的影响。以期为胶体系统的加工提供指导,进一步发掘天然胶体系统的潜在价值。更多还原

【Abstract】 Milk is a natural emulsion system of biological origin,designed to provide the nutrients that are essential to early life.In the science of food colloids,novel emulsion systems are developed via the ever increasing understanding and revised modeling of milk fat globules.Milk fat globules are secreted by mammary epithelial cells and are covered with a unique triple-membrane composed of phospholipids,sphingolipids,and a variety of proteins.Membrane proteins such as butyrophilin and xanthine oxidoreductase form a protein layer with high electron density that maintains membrane stability.The lipid raft of the fat globule membrane,composed of cholesterol and sphingolipid aggregates,is thought to be more penetrable(～3 nN) than the phospholipid region.Different environments and processes disrupt the structural and colloidal properties of fat globule membranes and have an impact on the stability of emulsions.The production,structure and composition of MFG,as well as the key factors affecting their colloidal properties,were reviewed and are presented in this paper.In addition,the destructive effects and mechanisms of different processing techniques on the colloidal properties of emulsion spheres are summarized,and the effects of the application of emerging technologies on colloidal properties are briefly discussed.更多还原