Composition and emulsifying properties of a milk fat globule membrane enriched material

Phan, Thi Thanh Que; Asaduzzaman, Md; Le, Thien Trung; Fredrick, Eveline; Meeren, Paul Van der; Dewettinck, Koen

doi:10.1016/j.idairyj.2012.10.014

Cited by 31 publications

(30 citation statements)

References 38 publications

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“…The emulsions made with the MFGM isolate were found to have good stability against creaming; the small particle size distribution pattern increased with MFGM concentration, whereas a similar emulsion prepared with BM concentrate showed extensive flocculation. Phan et al (2013) also found that MFGM fragments concentrated from reconstituted BM using MF had better emulsifying and stabilizing properties compared with BMP, skim milk powder, and sodium caseinate. From the reports cited above, it appears that processing conditions in dairy processing influence differently the nature of MFGM materials in the derived by-products and that their MFGM isolates differ in composition (of polar lipids and proteins) and in their technological functionalities.…”

Section: Introductionmentioning

confidence: 85%

“…For BM whey, the pH was adjusted to 7.5 by adding 1 N KOH before MF (Rombaut et al, 2007a). Cross-flow MF was performed in combination with continuous diafiltration (the rate of water addition was equal to the permeate rate) to separate the MFGM fragments from the 2 materials (reconstituted BM and BM whey; Phan et al, 2013). The materials obtained from reconstituted BM and BM whey after MF were designated BM-MFGM and whey-MFGM, respectively.…”

Section: Isolation Of the Mfgm Materialsmentioning

confidence: 99%

“…The polar lipids were extracted and analyzed according to the method of Le et al (2011a), using a Shimadzu HPLC system (Shimadzu Corp., Tokyo, Japan) with an evaporative light-scattering detector (Alltech-3300; Alltech Associates Inc., Lokeren, Belgium). The method and the calculations used to determine protein using SDS-PAGE have been described by Le et al (2009) and Phan et al (2013).…”

Section: Compositional Analysismentioning

confidence: 99%

“…The measurement was carried out using a long bench Malvern Mastersizer S (Malvern Instruments Ltd., Malvern, UK) equipped with an MS17 automated sample dispersion unit. The polydisperse analysis of the samples was carried out using a 300RF lens and the standard presentation code (1.5295, 0.01, and 1.3300 for the particle refractive index, particle absorption, and dispersant refractive index, respectively; Phan et al, 2013). The Sauter mean diameter (d 3,2 ) was used to compare the emulsion droplet sizes.…”

Section: Measurement Of Particle Size Distributionmentioning

confidence: 99%

“…Microscopic observation of the emulsions was carried out according to Phan et al (2013). Samples were first diluted 10 times in deionized water and a drop of the sample was carefully placed on a glass slide, covered with a coverslip, and observed at 50× magnification using a Leitz Diaplan microscope (Leica Mikrosysteme Vertrieb GmbH, Wetzlar, Germany).…”

Section: Measurement Of Particle Size Distributionmentioning

confidence: 99%

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

Phan

Meeren

et al. 2014

Journal of Dairy Science

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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.

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Section: Introductionmentioning

confidence: 85%

Section: Isolation Of the Mfgm Materialsmentioning

confidence: 99%