China Animal Husbandry & Veterinary Medicine ›› 2026, Vol. 53 ›› Issue (2): 631-638.doi: 10.16431/j.cnki.1671-7236.2026.02.011

• Review • Previous Articles     Next Articles

Research Progress on the Functional Characteristics and Compositional Differences of Fat Globule Membrane Proteins in Camel Milk

ZHAO Yan1(), DUO Qianqian1, XU Xiaowei1, ZHENG Nan2, CHEN He1, ZHANG Shiqi1(), ZHAO Yankun1()   

  1. 1.Xinjiang Agricultural Products Quality and Safety Laboratory,Agricultural Products Quality and Safety Risk Assessment Laboratory of Ministry of Agriculture and Rural Affairs (Urumqi),Institute of Agricultural Quality Standards and Testing Technology,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China
    2.Key Laboratory for Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs,Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China
  • Received:2025-05-22 Online:2026-02-20 Published:2026-01-27
  • Contact: ZHANG Shiqi, ZHAO Yankun E-mail:2741638701@qq.com;zhangas_q@163.com;yankunzhao90@163.com

Abstract:

Camel milk fat exists in the form of fat globules. The milk fat globule membrane (MFGM) is a three-layer membrane structure wrapped around the exterior of fat globules. This three-layer membrane with biologically active functions is mainly composed of proteins, enzymes, triacylglycerol and polar lipids (cholesterol, sphingolipids, etc.). MFGM protein has received extensive attention due to its excellent biological activity functions and nutritional value. The author mainly reviewed the composition distribution and core functional characteristics of MFGM protein in camel milk, including its antibacterial, immunomodulatory, emulsifying stabilizing and tumor intervention effects. And from the perspective of proteomics, the differences in the composition and functional characteristics of the main MFGM proteins between camel milk and other milk sources such as cow milk and goat milk were briefly described. The influence of different processing techniques on the MFGM protein in camel milk was analyzed.An in-depth analysis of the functional properties and differential mechanisms of camel milk MFGM proteins will not only help elucidate the nutritional value of camel milk but also provide a theoretical foundation for the development of camel milk MFGM protein-based products.

Key words: camel milk; milk fat globule membrane; protein composition; function characteristics

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