Milk Fat Globule structure & function; nanosciece comes to milk production

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 globule unique macrostructure and the effects associated to 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.

Fig. 1

Throughout evolution organisms developed the ability to secret lipoproteins to enable lipid movement in aquatic solutions. The macrostructure of triglyceride core enveloped by triple- layered phospholipids coat is uniquely found in mammals’ mammary gland secreted solution- milk.

Fig. 2

Milk fat globules size, volume and surface area parameters in native and homogenized milk compared with lipoproteins. Distribution plots indicated size distribution by number of the milk fat globules as was found in human breast milk and bovine homogenized milk.

Fig 3

Nutritional implications, health properties and the structural function of the bioactive molecules carried over by native milk fat globules macrostructure.