Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?
作者： Justine Guerin , Jennifer Burgain , Faustine Gomand , Joël Scher , Claire Gaiani
DOI: 10.1080/10408398.2017.1386158
关键词:
摘要: ABSTRACT The membrane (Milk Fat Globule Membrane–MFGM) surrounding the milk fat globule is becoming increasingly studied for its use in food applications due to proven nutritional and technological properties. This review focuses first on current researches which have been led on the MFGM structure and composition and also on laboratory and industrial purification and isolation methods developed in the last few years. The nutritional, health benefits and techno-functional properties of the MFGM are then discussed. Finally …
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