食品科学2025，Vol.46Issue(22)：171-177,7.DOI:10.7506/spkx1002-6630-20250515-097
牦牛酥油加工过程中脂肪球膜的分布规律
Distribution Pattern of Fat Globule Membrane during Yak Ghee Processing
摘要
Abstract
In this study,yak ghee was prepared from yak milk fat,obtained by centrifugal separation,and washed yak milk fat,separately,and the distribution patterns of milk fat globule membrane(MFGM)components in the aqueous phase,buttermilk,and whey during ghee processing were systematically analyzed.Sodium dodecyl sulfate(SDS)-polyacrylamide gel electrophoresis(PAGE)was used to analyze protein composition,and solid-phase extraction,thin-layer chromatography,and gas chromatography were combined to comprehensively analyze the composition and distribution characteristics of lipids.The results showed that fat washing enriched the characteristic proteins of MFGM,significantly decreased the contents of polar lipids in yak milk fat and buttermilk(P<0.05),but had no significant effect on the content of polar lipids in whey.The lipids in buttermilk and whey were different in terms of polar lipid/fat ratio,phospholipid composition(phosphatidylethanolamine(PE)was enriched in buttermilk,while sphingomyelin(SM)was enriched in whey),and unsaturation degree.This study revealed that the differential distribution of MFGM components between buttermilk and whey was mainly related to the physicochemical properties of fat globules.关键词
乳脂肪球膜/酥油乳清/酪乳/蛋白质/脂质/脂肪洗涤Key words
milk fat globule membrane/ghee whey/buttermilk/proteins/lipids/fat washing分类
畜牧业引用本文复制引用
张琳曼,闫立奇,李媛,王大毛,刘红娜..牦牛酥油加工过程中脂肪球膜的分布规律[J].食品科学,2025,46(22):171-177,7.基金项目
甘肃省科技计划项目-科技专员专项(25CXGA098) （25CXGA098）
甘肃省教育厅青年博士支持项目(2025QB-010) （2025QB-010）
国家自然科学基金面上项目(32172158) （32172158）
