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中國畜牧學會會誌

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篇名 相同萃取條件下牛乳與羊乳乳脂肪球膜成分組成差異
卷期 46增刊
並列篇名 Differences of the compositions between goat and bovine milk fat globule membrane under the same isolation process
作者 曾育璿魏天恩胡子軒張思靜吳如洲林幼君陳彥伯
頁次 267-267
關鍵字 羥磷灰石乳脂肪球膜膜過濾HydroxyapatiteMilk fat globule membraneMembrane filtration
出刊日期 201712

中文摘要

乳脂肪球膜(milk fat globule membrane;MFGM)為乳中包覆脂肪球三酸甘油脂核心之三 層膜,組成為外雙層膜及內單層膜,近年有許多關於牛乳乳脂肪球膜之製備、成分特性及 機能性研究,然而其他物種之乳脂肪球膜卻缺乏相關研究。羊乳脂肪球顆粒較牛乳小且粒 徑一致,總乳脂肪球膜表面積較牛乳大,且羊乳與牛乳組成分含量不同,可預期兩者乳脂 肪球膜上之組成如醣蛋白、磷脂、膽固醇等含量及分布有所差異。因此本研究旨在探討相 同條件下所萃取之羊乳及牛乳乳脂肪球膜之成分與組成差異。牛與羊生乳分別經乳油分離、 攪打及膜過濾萃取乳脂肪球膜,並分析總醣、磷脂以及蛋白質組成。此外,為求高度純化 乳脂肪球膜,於膜過濾程序前以羥磷灰石或檸檬酸鈉解離酪乳中酪蛋白膠粒。蛋白質組成 分析結果中發現,羊乳之酪乳較牛乳含有較少酪蛋白膠粒與乳清蛋白,且以羥磷灰石處理 可去除大部分酪蛋白膠粒與乳清蛋白,使純化程度進一步提高,然羊乳中 butyrophilin 及 lactadherin 含量較牛乳少。綜上所述,在相同萃取方式及羥磷灰石處理下,羊乳乳脂肪球 膜之純化程度可較牛乳乳脂肪球膜佳。

英文摘要

Milk fat globule membrane (MFGM) is a three-layer phospholipid structure that surrounds triglycerides in milk which comprised an outer bilayer and an inner layer. Although recent studies have investigated the isolations, compositions, and functional properties of bovine MFGM, there is lack of study on other species’ MFGM. Comparing to bovine milk, goat milk fat globule particles are smaller, the diameters are consistent and the surface area of MFGM is bigger. On the other hand, the compositions are different between goat and bovine milk, resulting in the expectation of contribution and content of the compositions of MFGM are different, such as glycoprotein, phospholipid, and cholesterol. The objective of this study was to investigate the differences of the compositions and characteristics between goat and bovine MFGM under the same isolation process. The goat and bovine raw milk were respectively processed in cream separation, churning, and membrane microfiltration to isolate MFGM. Moreover, in order to improve the isolation efficiency of MFGM, hydroxyapatite or sodium citrate was added to the buttermilk for casein dissociation before membrane microfiltration. Total carbohydrate, phospholipid and protein profiles of MFGM were analyzed. The results showed that, there was less casein and whey protein content in goat buttermilk compared with bovine buttermilk. In addition, adding hydroxyapatite could remove a great portion of casein and whey protein which made the isolation more completely. Nevertheless, the results indicated that the content of butyrophilin and lactadherin in goat MFGM were lesser than bovine MFGM. Above all, under the same isolation method and with hydroxyapatite pretreatment in buttermilk, the efficiency of MFGM isolation on goat MFGM is better than bovine MFGM.

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