Milk Fat Globulin Membrane Protein Review in EnglishThe Progress in the Milk Fat Globule Membrane Abstract Bu tyrophilin XOR and the surface growth factor8 of the milk fat globule are the three kinds

tructure of MFGM The MFGM is a complex structure composed of lipids, proteins, and carbohydrates. The lipid portion of MFGM includes phospholipids, sphingolipids, and neutral lipids. The protein portion of MFGM contains a variety of proteins, including butyrophilin, XOR, and surface growth factor 8 (SGF8)[6].

The structure of MFGM is a bilayer membrane, similar to the cell membrane, with a hydrophilic outer layer and a hydrophobic inner layer. The outer layer is composed of phospholipids and glycoproteins, while the inner layer is composed of sphingolipids and proteins[7].

2.Interactions of MFGM with skim milk proteins during heat treatments

During heat treatments, such as pasteurization and sterilization, interactions between MFGM and skim milk proteins occur. These interactions affect the stability and functionality of dairy products. The interactions between MFGM and skim milk proteins are influenced by factors such as temperature, pH, and ionic strength[8].

3.Methods of isolating MFGM

Various methods of isolating MFGM have been reported in the literature, including centrifugation, microfiltration, ultrafiltration, and electrostatic methods. These methods differ in their efficiency, yield, and purity of MFGM. The choice of method depends on the intended use of the MFGM ingredient[9].

4.Conclusion

MFGM is an important component of milk fat globules, and its composition and structure play a crucial role in the properties of dairy products. The interactions of MFGM with skim milk proteins during heat treatments affect the stability and functionality of dairy products. Various methods of isolating MFGM have been reported, and the choice of method depends on the intended use of the MFGM ingredient. Further research is needed to fully understand the role of MFGM in dairy products and to develop new methods for isolating and utilizing MFGM in food applications