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

被引:32
作者
Phan, T. T. Q. [1 ]
Le, T. T. [2 ]
Van der Meeren, P. [3 ]
Dewettinck, K. [1 ]
机构
[1] Univ Ghent, Dept Food Safety & Food Qual, Lab Food Technol & Engn, B-9000 Ghent, Belgium
[2] Nong Lam Univ, Fac Food Sci & Technol, Dept Food Engn, Ho Chi Minh City 70800, Vietnam
[3] Univ Ghent, Fac Biosci Engn, Particle & Interfacial Technol Grp, B-9000 Ghent, Belgium
关键词
milk fat globule membrane; emulsifying property; emulsion; BUTTERMILK CHEESE WHEY; SODIUM CASEINATE; FUNCTIONAL-PROPERTIES; PROTEIN ISOLATE; EMULSIONS; MICROFILTRATION; FRAGMENTS; PRESSURE; COVERAGE; OIL;
D O I
10.3168/jds.2014-8030
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
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; Aria 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.
引用
收藏
页码:4799 / 4810
页数:12
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