The compositions of milk fat globule membrane determine the interfacial behavior, digestive properties, and bioactivities: Natural versus processed forms

Abstract

Background

Currently, the omics techniques have unveiled the complexity of milk fat globule membrane (MFGM) composition which determines its multiple biofunctions and unique interfacial behavior. MFGM has been recommended for supplementation in dairy products and the physiological and interfacial functions of its natural and processed forms have attracted significant attention.

Scope and approach

This review discussed the inherent association among compositions, biofunctions, interfacial behavior, and digestion properties of natural and processed MFGM. The advanced knowledge of MFGM compositions including polar lipids and proteins is reviewed, and the association of the compositions with their biofunctions and the size distributions of milk fat globules (MFGs) are discussed. Then the discrepancies of natural and processed MFGs in interfacial properties and behaviors are summarized, highlighting the regulatory functions of MFGM interfacial behavior in lipid digestion.

Key findings and conclusions

The intricate compositions of MFGM correspond to its multiple biological activities, and the synergistic effects among individual substances deserve attention. The composition characteristics of native MFGM also determine its interfacial behaviors (lateral phase segregation, charge heterogeneity, morphology, and mechanical property) and further affect the fate of MFGs in gastrointestinal tract. Dairy processing operations including homogenization, thermal treatment, and spray drying cause the decrease of size, loss of natural structures, and changes of compositions of MFGM, impairing its bioactivities and altering the digestion patterns of lipids. The MFGM-based food ingredients deserve further development in production and applications, and future research should focus on the preservation of bioactivities and techno-functions of natural MFGM.