食品与发酵工业 >

2021 , Vol. 47 >Issue 24: 314 - 322

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027646

综述与专题评论

酪乳的成分、应用及酪乳中乳脂肪球膜分离技术研究进展

  • 徐蕴桃 ,
  • 孙颜君 ,
  • 刘振民 ,
  • 万嗣宝 ,
  • 王吉栋
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  • 1(光明乳业股份有限公司乳业研究院, 乳业生物技术国家重点实验室, 上海乳业生物工程技术研究中心, 上海, 200436)
    2(上海大学 生命科学学院, 上海, 200444)
硕士研究生(刘振民教授级高级工程师为通讯作者,E-mail:liuzhenmin@brightdairy.com)

收稿日期: 2021-04-07

  修回日期: 2021-04-27

  网络出版日期: 2022-01-21

基金资助

上海市科学技术委员会科研计划项目(17391901100);上海乳业生物工程技术研究中心(19DZ2281400)

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Research progress on composition and application of buttermilk and separation of milk fat globule membrane from buttermilk

  • XU Yuntao ,
  • SUN Yanjun ,
  • LIU Zhenmin ,
  • WAN Sibao ,
  • WANG Jidong
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  • 1(Dairy Research Institute, Bright Dairy & Food Co.Ltd., State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Shanghai 200436, China)
    2(College of Life Sciences, Shanghai University, Shanghai 200444,China)

Received date: 2021-04-07

  Revised date: 2021-04-27

  Online published: 2022-01-21

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摘要

酪乳是黄油生产过程中排出的水相,黄油的加工工艺会促使部分乳脂肪球及乳脂肪球膜释放到水相中而富集。酪乳因其富含乳脂肪球膜、极性脂类和功能性膜蛋白而备受关注。为了更好地收集、利用黄油生产排放的酪乳,国内外对其进行了大量研究。该文综述了近年来关于酪乳成分、应用和酪乳中乳脂肪球膜分离技术方面的研究,为酪乳和乳脂肪球膜的未来发展提供理论支持和借鉴。

关键词： 酪乳; 乳脂肪球膜; 极性脂质; 分离技术

本文引用格式

徐蕴桃 , 孙颜君 , 刘振民 , 万嗣宝 , 王吉栋 . 酪乳的成分、应用及酪乳中乳脂肪球膜分离技术研究进展[J]. 食品与发酵工业, 2021 , 47(24) : 314 -322 . DOI: 10.13995/j.cnki.11-1802/ts.027646

Abstract

Buttermilk is discharged as aqueous phase in the production of butter. During this process, owing to churning operation, some milk fat globules and milk fat globule membrane are released into the water phase and enriched. So, buttermilk has attracted much attention because it is rich in milk fat globule membrane, polar lipids and functional membrane proteins. In order to collect and utilize buttermilk well, there are a lot of researches at home and abroad. Researches in the past few years are reviewed as regards the composition and application of buttermilk and the separation of milk fat globule membrane from it, which will provide theory supports and references for the future development of buttermilk and milk fat globule membrane.

Key words： buttermilk; milk fat globule membrane; polar lipid; separation technology

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