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

页码：63 / 74

页数：12

共 50 条

[41] Effects of mono- and diglycerides of fatty acids on the milk fat globule membrane after heat treatment
Atehli, Dima
Wang, Jianming
Yu, Jinghua
Ali, Fatma
Wang, Yi
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2020, 73 (04) : 667 - 673
[42] Structure, Biological Functions, Separation, Properties, and Potential Applications of Milk Fat Globule Membrane (MFGM): A Review
Nie, Chao
Zhao, Yunyi
Wang, Xifan
Li, Yixuan
Fang, Bing
Wang, Ran
Wang, Xiaoyu
Liao, Haiping
Li, Gengsheng
Wang, Pengjie
Liu, Rong
NUTRIENTS, 2024, 16 (05)
[43] Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk
Ye, AQ
Singh, H
Taylor, MW
Anema, S
LAIT, 2004, 84 (03): : 269 - 283
[44] Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time
Et-Thakafy, Oumaima
Guyomarc'h, Fanny
Lopez, Christelle
FOOD CHEMISTRY, 2017, 220 : 352 - 361
[45] Potential of milk fat globule membrane's phospholipids and anhydrous milk fat based nanostructured lipid carriers for enhanced bioaccessibility of vitamin D3
Zarif, Bina
Haris, Muhammad
Shahid, Ramla
Sherazi, Tauqir A.
Rahman, Abdur
Noor, Tayyaba
Imran, Muhammad
INTERNATIONAL DAIRY JOURNAL, 2023, 147
[46] Disorder in milk proteins: adipophilin and TIP47, important constituents of the milk fat globule membrane
Redwan, Elrashdy M.
Alkarim, Saleh A.
El-Hanafy, Amr A.
Saad, Yasser M.
Almehdar, Hussein A.
Uversky, Vladimir N.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS, 2020, 38 (04) : 1214 - 1229
[47] Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane
Li, Jing
Ma, Ruida
Mu, Guangqing
Qian, Fang
Sun, Jianguo
Jiang, Shilong
Leng, Youbin
Zhu, Xuemei
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 197
[48] Milk Fat Globule Membrane Supplementation in Children: Systematic Review with Meta-Analysis
Ambrozej, Dominika
Dumycz, Karolina
Dziechciarz, Piotr
Ruszczynski, Marek
NUTRIENTS, 2021, 13 (03) : 1 - 21
[49] Characterization of Lactobacillus reuteri Interaction with Milk Fat Globule Membrane Components in Dairy Products
Brisson, Guillaume
Payken, Hannah F.
Sharpe, John P.
Jimenez-Flores, Rafael
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (09) : 5612 - 5619
[50] Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes
Zheng, Haotian
Jimenez-Flores, Rafael
Everett, David W.
JOURNAL OF DAIRY SCIENCE, 2014, 97 (10) : 5964 - 5974

← 1 2 3 4 5 →