人乳脂肪球的研究进展  

Advances in human milk fat globules

作　　者：杨洁 齐策[1] 韦伟 金青哲[1] 王兴国[1] YANG Jie, QI Ce, WEI Wei, JIN Qingzhe, WANG Xingguo(Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, Chin)

机构地区：[1]江南大学食品学院、食品科学与技术国家重点实验室、食品安全与营养协同创新中心,江苏无锡214122

出　　处：《中国油脂》2018年第5期33-38,共6页China Oils and Fats

基　　金：中央高校基本科研业务费专项资金资助(JUSRP11734);国家自然科学基金资助项目(31701558)

摘　　要：人乳是婴儿最理想的食物,人乳脂肪是人乳中的重要组成,不仅是婴儿生长发育所需能量的主要来源,也提供了各种脂溶性营养物质。人乳脂肪在乳清相中并非呈完全均匀地分散,而是以人乳脂肪球的形态稳定存在。人乳脂肪球是由一个三层的膜结构包裹住中心层状排列的甘油三酯组成,这种结构不仅维持了乳液本身的稳定性,还为婴儿的生长发育提供了特有的营养学功能。近年来,这种天然而特殊的物理形态引起了学者们的广泛关注。对国内外人乳脂肪球的相关文献进行综述,主要包括人乳脂肪球的形成、组成、营养学意义以及其在加工过程中的变化,并对今后研究的方向和重点进行了展望。Human milk is the best food for infants, in which the human milk fat is an important constitunt. Human milk fat is not only the main source of energy for infants＇ growth and development hut also provides a variety of lipid - soluble nutrients. The milk fat in human milk represents a unique form which are milk fat globules instead of completely uniformly dispersed in the whey phase. Milk fat globules are composed of a core rich in triacylglycerol, enveloped by milk fat globules membrane. This structure not only maintains the stability of the emulsion itself, but also provides unique function for the growth and development of infants. Recently, This special structure has attracted extensive attention. The literatures about human milk fat globules at home and abroad were reviewed, mainly including the formation, composition, nutrition and changes during the processing of the human milk fat globules. Research perspective and emphasis in the future were also included.

关 键 词：人乳脂肪球 乳脂肪球膜 甘油三酯 磷脂 脂质消化 加工处理 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225[轻工技术与工程—食品科学与工程]