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

Abstract

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.

Isolating Multiple Extracellular Vesicles Subsets, Including Exosomes and Membrane Vesicles, from Bovine Milk Using Sodium Citrate and Differential Ultracentrifugation

“…It might also be important to consider other approaches to isolate milk EVs and for which sodium citrate is compatible. As it is known to break casein micelles, which are roughly the size of EVs (~200 nm), sodium citrate might provide the means to isolate milk EVs through tangential filtration or continuous diafiltration (Phan et al, 2014;Busatto et al, 2018), and help with the use of size-exclusion chromatography, by relieving the need to discard caseins (Blans et al, 2017). It may even be considered for isolating EVs from industrial scale volumes of milk, in a continuous way, using simulated moving bed size-exclusion chromatography (Satzer et al, 2014).…”

“…It is widely used to preserve biological fluids, like blood (Janse van Rensburg and van der Merwe, 2017), as a food additive and as the major form of rehydration salt recommended by the World Health Organization (Pizarro et al, 1986;Banipal et al, 2016). Notably, it was previously used to disrupt casein micelles to facilitate the isolation of milk fat globules (MFGs) by diafiltration and prevented pore clogging (Phan et al, 2014). Interestingly, sodium citrate specifically impacts milk protein gel formation upon high mechanical pressure, although the underlying mechanisms remain unclear, except for its dependence on the solution's pH (Famelart et al, 1998).…”

Changes in milk fat globules and membrane lipids under the shear fields of microfiltration and centrifugation

“…After washing, the gel was stored in deionized water and scanned using a Gel Doc EZ Imager (Bio-Rad Laboratories Inc., US). The molecular mass of proteins present in the different bands was determined from the migration of molecular mass markers (All Blue Precision Plus Protein standards; Bio-Rad Laboratories Inc., US) and compared with other reports [4,14,15,25,26].…”

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

“…MFGM is not only remarkable because of its nutritional significance, but for its technological functionalities. For instance, MFGM provides natural emulsifying and stabilizing properties in milk (Phan et al, 2016(Phan et al, , 2014Dalgleish 1997, 1998), increases water holding capability in dairy products (Le et al, 2011), affects sensory characteristics (Michalski et al, 2007) and provides delivery systems for bioactive components (Liu et al, 2013). However, MFGM isolation from milk has been economically challenging, leading to the ever present need to design new separation methods.…”