Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Arla Foods Ingre...

Full description

Saved in:
Bibliographic Details
Published in:Journal of dairy science 2014, Vol.97 (8), p.4799-4810
Main Authors: Phan, T.T.Q., Le, T.T., Van der Meeren, P., Dewettinck, K.
Format: Article
Language:English
Subjects:
Animals
Caseins - chemistry
Chemical Phenomena
Cultured Milk Products - chemistry
Dairy Products - analysis
Denmark
Dietary Fats - analysis
emulsifying property
emulsion
Emulsions
Glycolipids - chemistry
Glycoproteins - chemistry
Membrane Proteins - chemistry
milk fat globule membrane
Milk Proteins - chemistry
Particle Size
Viscosity
Whey Proteins
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Arla Foods Ingredients Group P/S, Viby, Denmark), a material rich in milk polar lipids and proteins. The particle size distribution, viscosity, interfacial protein, and polar lipids load of oil-in-water emulsions prepared using soybean oil were examined. Pronounced droplet aggregation was observed with emulsions stabilized with whey-MFGM or with a mixture of whey-MFGM and BMP. No aggregation was observed for emulsions stabilized with BM-MFGM, Lacprodan PL-20, or a mixture of BM-MFGM and BMP. The surface protein load and polar lipids load were lowest in emulsions with BM-MFGM. The highest protein load and polar lipids load were observed for emulsions made with a mixture of whey-MFGM and BMP. The differences in composition of MFGM materials, such as in whey proteins, caseins, MFGM-specific proteins, polar lipids, minerals, and especially their possible interactions determine their emulsifying properties.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2014-8030