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Analysis and applications of milk fat globule membrane material

Trung Thien Le, John Van Camp UGent and Koen Dewettinck UGent (2011) Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
abstract
In milk, lipids occur in the form of globules with a diameter varying from 0.1 to 15 µm. These fat globules have a surrounding thin film which is called the milk fat globule membrane (MFGM). Fat in the core of the globules is composed primarily of neutral triacylglycerides. The lipid fraction in the MFGM comprises mainly polar lipids, i.e.phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), sphingomyelin (SM), glucosylceramide (GluCer), lactosylceramide (LacCer) and a limited amount of gangliosides. The protein moiety of the MFGM has a specific composition, consisting of many glycosylated proteins, which is totally different from that of milk plasma. Milk contains as little as 1.5 g/L MFGM material. However, this material received much attention in recent years due to both its health beneficial properties and technological functionalities. Findings relating to these aspects of MFGM will be covered in this lecture. The literature as well as laboratory results concerning the isolation of MFGM, analysis of MFGM, and applications of MFGM material in food processing will be reviewed to give a full and up-to-date account of MFGM.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
milk fat globule membrane, HPLC, MFGM, glycoproteins, phospholipids, polar lipids, mass spectrometry, proteomics, SDS-PAGE, Confocal laser scanning microscopy
in
Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts
conference name
2nd Conference on Food Science and Technology : Mekong Delta, Vietnam (MekongFood 2) : Food safety and food quality in Souteast Asia : challenges for the next decade
conference location
Can Tho, Vietnam
conference start
2011-11-09
conference end
2011-11-12
language
English
UGent publication?
yes
classification
C3
id
2010076
handle
http://hdl.handle.net/1854/LU-2010076
date created
2012-01-31 15:53:09
date last changed
2016-12-19 15:37:20
@inproceedings{2010076,
  abstract     = {In milk, lipids occur in the form of globules with a diameter varying from 0.1 to 15 {\textmu}m. These fat globules have a surrounding thin film which is called the milk fat globule membrane (MFGM). Fat in the core of the globules is composed primarily of neutral triacylglycerides. The lipid fraction in the MFGM comprises mainly polar lipids, i.e.phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), sphingomyelin (SM), glucosylceramide (GluCer), lactosylceramide (LacCer) and a limited amount of gangliosides. The protein moiety of the MFGM has a specific composition, consisting of many glycosylated proteins, which is totally different from that of milk plasma. Milk contains as little as 1.5 g/L MFGM material. However, this material received much attention in recent years due to both its health beneficial properties and technological functionalities. Findings relating to these aspects of MFGM will be covered in this lecture. The literature as well as laboratory results concerning the isolation of MFGM, analysis of MFGM, and applications of MFGM material in food processing will be reviewed to give a full and up-to-date account of MFGM.},
  author       = {Le, Trung Thien and Van Camp, John and Dewettinck, Koen},
  booktitle    = {Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts},
  keyword      = {milk fat globule membrane,HPLC,MFGM,glycoproteins,phospholipids,polar lipids,mass spectrometry,proteomics,SDS-PAGE,Confocal laser scanning microscopy},
  language     = {eng},
  location     = {Can Tho, Vietnam},
  title        = {Analysis and applications of milk fat globule membrane material},
  year         = {2011},
}

Chicago
Le, Trung Thien, John Van Camp, and Koen Dewettinck. 2011. “Analysis and Applications of Milk Fat Globule Membrane Material.” In Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
APA
Le, T. T., Van Camp, J., & Dewettinck, K. (2011). Analysis and applications of milk fat globule membrane material. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. Presented at the 2nd Conference on Food Science and Technology : Mekong Delta, Vietnam (MekongFood 2) : Food safety and food quality in Souteast Asia : challenges for the next decade.
Vancouver
1.
Le TT, Van Camp J, Dewettinck K. Analysis and applications of milk fat globule membrane material. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. 2011.
MLA
Le, Trung Thien, John Van Camp, and Koen Dewettinck. “Analysis and Applications of Milk Fat Globule Membrane Material.” Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. 2011. Print.