Sodium hexametaphosphate's impact on hydrodynamic parameters of milk fat globule membrane

被引：5
|
作者：
Ali, Fatma [1 ,2 ]
Tian, Kangming [2 ]
Liu, Xuhui [1 ]
Atehli, Dima [1 ]
Wang, Jianming [1 ,3 ]
机构：
[1] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China
[2] Tianjin Univ Sci & Technol, Coll Chem Engn & Mat Sci, Tianjin 300457, Peoples R China
[3] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Tianjin 300457, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 01期
关键词：
Sodium hexametaphosphate; MFGM; Heating; Migration rate; Phase separation; HEAT-TREATMENT; PROTEIN-CONCENTRATE; WHIPPING PROPERTIES; WHEY PROTEINS; PH; BUTTERMILK; SCATTERING; STABILITY; CASEIN; ACID;
D O I：
10.1111/1471-0307.12733
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Being able to stabilise milk fat globule particles after pasteurisation over time and reduce the phase separation and migration rate of the cream layer would be of great interest. This study examined the prolonged destabilisation of MFGM emulsions after blending with sodium hexametaphosphate (SHMP) with respect to particle migration, fat globule size distribution, phase separation, variations in the raw signal and serum-phase protein levels. Low SHMP levels in blended MFGM reduced the interactions between fat droplets during heating. Low SHMP concentrations are recommended for stabilising MFGM.
引用
收藏
页码：63 / 74
页数：12
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