CAJ | 학술논문

脂肪以液滴或球状形态稳定分散于乳中。这些脂肪球被一层薄膜包裹，称为乳脂肪球膜(MFGM)。MFGM是由磷脂、鞘脂及多种蛋白质组成的复杂三层结构。奶牛的生理状况、泌乳期、挤奶操作、加工处理等，都会对MFGM产生影响。此外，MFGM中的蛋白质和脂质组分也被证明具有特殊营养价值。本文总结了近年来关于MFGM的研究，旨在描述MFGM的组成及结构、影响因素及其营养价值，并对未来的研究方向提出建议。
지방이액적혹구상형태은정분산우유중。저사지방구피일층박막포과，칭위유지방구막(MFGM)。MFGM시유린지、초지급다충단백질조성적복잡삼층결구。내우적생리상황、비유기、제내조작、가공처리등，도회대MFGM산생영향。차외，MFGM중적단백질화지질조분야피증명구유특수영양개치。본문총결료근년래관우MFGM적연구，지재묘술MFGM적조성급결구、영향인소급기영양개치，병대미래적연구방향제출건의。
Fat is distributed in the form of tiny, spherical droplets or globules, stabilized in the form of an emulsion. The membrane surrounding fat globules in milk, called the milk fat globule membrane (MFGM). The MFGM is characterized by a complex three-layer mixture of proteins, phospholipids and glycoproteins. Variety of factors can make a inlfuence to MFGM, e.g. physiological condition of cows, the stage of lactation, harvest, processing treatments, etc. Furthermore, both MFGM proteins and MFGM lipids have been shown to possess some unique functional properties and health beneifts. This review summarized the current knowledge of MFGM, focusing on its composition, structure, inlfuence factors and nutritional aspects. Future perspectives were also mentioned.