Buttermilk properties in emulsions with soybean oil as affected by fat globule membrane-derived proteins

被引:35
作者
Corredig, M [1 ]
Dalgleish, DG [1 ]
机构
[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
关键词
buttermilk; food emulsions; protein adsorption; emulsion stability;
D O I
10.1111/j.1365-2621.1998.tb15767.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The potential utilization of buttermilk from an industrial source was studied in this research, focusing primarily on its composition and use as ingredient in oil-in-water emulsions, Buttermilk contained not only large amounts of caseins and whey proteins, but also material derived from the natural milk fat globule membrane (MFGM). Emulsions made with soybean oil (10% w/w) and buttermilk were stable with a low concentration (about 1% w/w) of buttermilk solids, MFGM-proteins and skim milk proteins did not seem to compete for adsorption at the emulsion interlace, The protein adsorbed at the interface was present in an aggregated form and gave a maximum surface coverage of about 8 mg/m2.
引用
收藏
页码:476 / 480
页数:5
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