Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis

Le, Thien Trung; Debyser, Griet; Gilbert, William; Struijs, Karin; Camp, John Van; Wiele, Tom Van de; Devreese, Bart; Dewettinck, Koen

doi:10.1016/j.idairyj.2013.05.002

Cited by 31 publications

(13 citation statements)

References 78 publications

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“…1) is widely seen as an appropriate description of the MFGM surrounding secreted fat globules in the lumen. Several authors have reported on the mechanisms of fat synthesis and the secretion of the fat globules in detail (Anderson & Cawston, 1975;Brown, 2001;Heid & Keenan, 2005;Kanno, 1990;Keenan & Mather, 2006;Keenan & Patton, 1995;Le et al, 2013;Mather, 2011;Mather & Keenan, 1998;Patton, 1973;Singh, 2006). Briefly, precursors of milk lipid globules are synthesised in the endoplasmic reticulum (ER) of mammary epithelial cells by coalescence of neutral lipids.…”

Section: Considerations On the Mfgm Structurementioning

confidence: 99%

“…Measurements of MFGM proteins with SDS-PAGE and liquid chromatographyemass spectrometry/mass spectrometry (LCeMS/ MS) showed that even integral MFGM proteins (e.g., BTN) were depleted by washing procedures (Le et al, 2013;Zheng et al, 2013). Therefore, the authors concluded that larger MFGM fragments were lost during the wash procedure, and not only single proteins.…”

Section: The Impact Of Washing On Fat Globules and The Mfgmmentioning

confidence: 99%

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Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review

Holzmüller

Kulozik

2016

International Dairy Journal

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Section: Considerations On the Mfgm Structurementioning

confidence: 99%

Section: The Impact Of Washing On Fat Globules and The Mfgmmentioning

confidence: 99%

Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review

Holzmüller

Kulozik

2016

International Dairy Journal

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“…Experimental setup of cream washing using a pilot scale cream separator.Measurements of MFGM proteins with SDS-PAGE and LC-MS/MS have shown that even integral MFGM proteins were depleted by washing procedures(Le et al, 2013;Zheng, Jim enez-Flores, & Everett, 2013).…”

mentioning

confidence: 99%

Impact of cream washing on fat globules and milk fat globule membrane proteins

Holzmüller

Müller

Himbert

et al. 2016

International Dairy Journal

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“…Glycosylation-dependent cell adhesion molecule 1 was identified together with calcineurin B homologous protein, tetranectin, and Ras-related protein Rab-18. The latter protein was recently identified in BM by Le et al (2013), who also found calcineurin B homologous protein associated with the MFGM fractions. However, a potential higher content of MFGM proteins in the BMWPC compared with in the SMWPC did not seem to influence the functional properties of the WPC, most likely due to the low levels of MFGM present in the final powders.…”

mentioning

confidence: 80%

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

Svanborg

Johansen

Abrahamsen

et al. 2015

Journal of Dairy Science

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The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC.

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Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis

Cited by 31 publications

References 78 publications

Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review

Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review

Impact of cream washing on fat globules and milk fat globule membrane proteins

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

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