Gross Structure of the Fat Globule Membrane of Cow's Milk

Chien, Han-Ju; Richardson, Thomas

doi:10.3168/jds.s0022-0302(67)87445-9

Cited by 24 publications

(16 citation statements)

References 10 publications

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“…This is the converse of triglyceride :phospholipid ratios observed in fractions of MFGM prepared by other methods (13,46,67,175). Deoxycholate treatment of washed cream releases about 50 % of the membrane, apparently without disrupting the fat globule (io, 13,67).…”

Section: Triglyceridesmentioning

confidence: 63%

“…Harwalkar et al (65) reported the presence of high-melting-point triglyceride in membrane prepared from the buttermilk of uncooled washed cream. Chien & Richardson (46) found that stirring washed cream at 25 °C resulted in the desorption of a low density fraction of the membrane which accounted for 36% of the total MFGM and contained 76% neutral lipid.…”

Section: Triglyceridesmentioning

confidence: 99%

“…Berlin et al (23) have prepared an apparently homogeneous water-soluble low-density lipoprotein from buttermilk whose composition was 35 % neutral lipid, 52 % phospholipid and 13 % protein. The homogeneity of other so-called lipoprotein fractions has not been resolved (46,175), but these are likely to be mixtures of several lipoproteins. DOC-released lipoproteins, for example, have a range in density values of < 1-13 to > 1-21 g/ml (66).…”

Section: Lipoproteinsmentioning

confidence: 99%

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The milk-fat globule membrane

Anderson¹,

Cawston²

1975

Journal of Dairy Research

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Section: Triglyceridesmentioning

confidence: 63%

Section: Triglyceridesmentioning

confidence: 99%

Section: Lipoproteinsmentioning

confidence: 99%

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The milk-fat globule membrane

Anderson¹,

Cawston²

1975

Journal of Dairy Research

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“…Because of its insolubility this fraction has not previously been widely studied, especially its role in milk oxidation. Its characteristics (Table 1) show that it has a higher proportion of phospholipid to protein, and higher enzyme activities per mg protein than previousy reported (Morton, 1954;Chien & Richardson, 1967;Swope & Brunner, 1970, Keenan, Olsen & Mollenhauer, 1971Dowben, Brunner & Philpott, 1967); this almost certainly reflects the removal of the casein by the citrate.…”

Section: Milk-fat Globule Membrane Preparationmentioning

confidence: 72%

“…Typical figures are Fe: 174 fig (g protein)" 1 , and Cu: 75 /ig (g protein)" 1 (Chien & Richardson, 1967). These are, however, subject to wide variation.…”

Section: Milk-fat Globule Membrane Preparationmentioning

confidence: 99%

The oxidation of lipids by components of bovine milk-fat globule membrane

Allen

Humphries

1977

Journal of Dairy Research

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SummaryBovine milk-fat globule membrane was solubilized with a zwitterionic surfactant and subjected to chromatography on agarose, with the surfactant in the eluant. Fractions were tested for their effects on the oxidation of buffered linoleate. The maximum oxidative capability was greatly enhanced by the addition of Cu, and became associated with the phospholipids.Further chromatography of the retarded protein peak from agarose on Sephadex G-200, again in the presence of surfactant, gave 2 protein peaks. Oxidative effectiveness resided almost entirely in the first peak, which was devoid of phospholipid, but high in xanthine oxidase activity. This fraction was subjected to isoelectric focusing, and the xanthine oxidase from this was highly pro-oxidative. Furthermore, its oxidative capability was almost doubled on heat treatment.

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Modern Views on the Physical Structure of the Membrane of the Fat Globules in Milk and Cream and a Possible Relation with the Migration of Copper During Butter Manufacture

Peereboom

1969

Fette, Seifen, Anstrichm.

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The different models proposed in the literature for the membrane of the milk fat globules are reviewed. On the basis of recent investigations, in particular of those of S. Hayashi, a new model is proposed, according to which the membrane is constituted by two layers which can easily be fractionated. The inner layer of cytoplasmic origin has a matrix structure, constituted by a complex lipid-protein aggregate. On this inner membrane an outer layer composed of numerous lipoprotein particles is associated. This new model will enable a better understanding of the alterations occurring in the fat globules phase during the various treatments in dairy chemistry. As an instance a tentative model is proposed for the copper migration during butter manufacture and the copper content of these butters. Moderne Auffassungen iiber die physikalisme Struktur der Membran von Fettkiigelchen in Mil& und Sahne und die mog-li&e Beziehung der Struktur zur Wanderung des Kupfers wahrend der Butter-HerstellungNach einer Literatur-Ubersicht iiber die verschiedenen Strukturmodelle fur die Membran von Milchfett-Kugelchen schlagt der Vf. unter Beriidtsichtigung neuerer Untersuchungen, insbesondere von S. Hayashi. ein neues Strukturmodell vor, demzufolge die Membran aus zwei Schichten besteht, die leicht fraktioniert werden konnen. Die innere Smicht, die aus Zytoplasmen stammt, besitzt eine Matrix-Struktur, die aus komplexen Lipoid-EiweiO-Aggregaten besteht. Diese innere Membran ist mit einer aus zahlrei&en Lipoprotein-Teilchen bestehenden auBeren Schicht verbunden. Das neue Model1 ermoglicht ein besseres Verstandnis der in den Fettkiigelchen wahrend der verschiedenen Behandlungen im Molkerei-Betrieb auftretenden Veranderungen. Als Beispiel werden mit Hilfe des Modells die Wanderung des Kupfers wahrend der Butter-Herstellung sowie der Kupfer-Gehalt der Butter hehandelt.Recently, /. H . Bayens' has found that heating creams a t high temperatures of about 85O C after churning will produce butters with extremely low copper content. On the basis of these experiments H . van Duin and C . BronsP have studied the influence of the temperature of pasteurization of milk and cream on the copper content and organoleptic quality of the resulting butter in greater detail. Previously,

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Gross Structure of the Fat Globule Membrane of Cow's Milk

Cited by 24 publications

References 10 publications

The milk-fat globule membrane

The milk-fat globule membrane

The oxidation of lipids by components of bovine milk-fat globule membrane

Modern Views on the Physical Structure of the Membrane of the Fat Globules in Milk and Cream and a Possible Relation with the Migration of Copper During Butter Manufacture

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