Milk fat globule structure and function: nanoscience comes to milk production

Milk fat globule structure and function: nanoscience comes to milk production The biological process of fat globule assembly and secretion produces highly complex globule compositions and structures with many properties now recognized to be the direct result of these structures. During homogenization, fat globules are broken down and subsequently structures and surfaces different than the native state are formed. This process alters the milk fat globules' unique macrostructure and the effects associated with their structure would be expected to be lost. In the present overview, the need for continued research of the fundamental aspects of the mechanism involved in milk fat globules synthesis secretion and size distribution, as well as establishing ways to regulate those processes are highlighted. Ultimately these insights will guide food technology to developing a new generation of structure based functional foods and as highlighted in this overview, dairy functional products should be the pioneering commodity. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

Milk fat globule structure and function: nanoscience comes to milk production

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Publisher
Elsevier
Copyright
Copyright © 2008 Elsevier Ltd
ISSN
0924-2244
D.O.I.
10.1016/j.tifs.2008.07.006
Publisher site
See Article on Publisher Site

Abstract

The biological process of fat globule assembly and secretion produces highly complex globule compositions and structures with many properties now recognized to be the direct result of these structures. During homogenization, fat globules are broken down and subsequently structures and surfaces different than the native state are formed. This process alters the milk fat globules' unique macrostructure and the effects associated with their structure would be expected to be lost. In the present overview, the need for continued research of the fundamental aspects of the mechanism involved in milk fat globules synthesis secretion and size distribution, as well as establishing ways to regulate those processes are highlighted. Ultimately these insights will guide food technology to developing a new generation of structure based functional foods and as highlighted in this overview, dairy functional products should be the pioneering commodity.

Journal

Trends in Food Science & TechnologyElsevier

Published: Dec 1, 2008

References

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