Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material

Hansen, Steffen F.; Petrat-Melin, Bjørn; Rasmussen, Jan T.; Larsen, Lotte Bach; Ostenfeld, Marie Stampe; Wiking, Lars

doi:10.1016/j.idairyj.2017.12.015

Cited by 24 publications

(19 citation statements)

References 37 publications

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“…Such concentration was not observed in centrifugal separation, indicating that some loosely attached proteins might have been released. Similar results for microfiltration were reported by Steffen et al [34].…”

Section: Compositionsupporting

confidence: 90%

See 1 more Smart Citation

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

Jukkola

Hokkanen

Kämäräinen

et al. 2019

Journal of Membrane Science

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This study compared the efficiency of centrifugal and microfiltration separation of milk fat globules (MFG) from bovine cream and the changes that take place in the corresponding lipid membranes (MFGM). Creams were washed with water (1:10) and subjected to either centrifugation or microfiltration to fractionate proteins and other non-fat milk components. Protein analyses of the obtained fractions were carried out by gel electrophoresis. Lipid extraction and thin layer chromatography were also employed to separate lipid types and the amount of polar lipids were determined by gas chromatography. The effect of flow conditions on MFG's colloidal properties and MFGM components was evaluated based on estimates of the average rate of energy dissipation in microfiltration and centrifugation processes. Both were equally effective in removing the protein fraction (93% yield) as well as non-fat dry matter (~100% removal). Microfiltration reduced the mean particle size by 0.3 µm, whereas the opposite was observed for centrifugal separation (average size increase by 0.8 µm). The latter process also induced a more significant reduction in the electrostatic charges (zeta potential) of the colloids in the cream, which relates to the changes in the milk fat globule surface composition and the release of MFGM components. The dissociated polar lipids amounted to 24% and 20% upon centrifugation and microfiltration, respectively. Overall, the results suggest that MFG and MFGM are partially damaged under the shear forces typical of centrifugal and microfiltration separation. A high separation efficiency, with minimal fat globule damage and high MFGM yield is possible by adopting microfiltration under carefully optimized conditions.

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Section: Compositionsupporting

confidence: 90%

“…Steffen et al, [34] recently elucidated the effect of pasteurization on protein adsorption upon cream microfiltration. As expected, casein and beta-lactoglobulin (B-Lg) were found to adsorb on MFGM when pasteurization was done prior to microfiltration.…”

Section: Compositionmentioning

confidence: 99%

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

Jukkola

Hokkanen

Kämäräinen

et al. 2019

Journal of Membrane Science

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“…However, results obtained here suggest that the cream protein fraction became concentrated with high-molecular-weight MFGM proteins, such as XO, Muc1, BTN, adipophilin and PAS6/7. As expected, the intensity of casein decreased when unpasteurized cream was used as raw material instead of pasteurized cream (Publication 4), due to incorporation of serum proteins on MFGM upon pasteurization (Hansen et al, 2018). The mass balance of polar lipids was conducted to quantify the loss in MFGM material.…”

Section: Microstructural Observationsmentioning

confidence: 85%

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

et al. 2019

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“…The microgels are produced by emulsion templating as described in detail in previous work 25 . The particle sizes range from 3 µm to 31 µm with a Sauter mean diameter (D 2,3 ) of 10 µm. Commercially available Sephadex G100 microgels were used in some of the centrifugation experiments; sizes range from 35 µm to 100 µm with a D 2,3 of 64 µm.…”

Section: Methodsmentioning

confidence: 99%

“…Membrane filtration is a process in which many types of soft particles can be present such as proteins 3,4 , cells 5 and sludge flocs 6,7 . Although membrane filtration is used for various separations, ranging from microfiltration to reversed osmosis, and even gas separation, in most of these processes, particle properties play an important role.…”

Section: Introductionmentioning

confidence: 99%

Microfluidic model systems used to emulate processes occurring during soft particle filtration

Meireles

Bouchoux

Schroën

2019

Sci Rep

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Cake layer formation in membrane processes is an inevitable phenomenon. For hard particles, especially cake porosity and thickness determine the membrane flux, but when the particles forming the cake are soft, the variables one has to take into account in the prediction of cake behavior increase considerably. In this work we investigate the behavior of soft polyacrylamide microgels in microfluidic model membranes through optical microscopy for in situ observation both under regular flow and under enhanced gravity conditions. Particles larger than the pore are able to pass through deformation and deswelling. We find that membrane clogging time and cake formation is not dependent on the applied pressure but rather on particle and membrane pore properties. Furthermore, we found that particle deposits subjected to low pressures and low g forces deform in a totally reversible fashion. Particle deposits subjected to higher pressures only deform reversibly if they can re-swell due to capillary forces, otherwise irreversible compression is observed. For membrane processes this implies that when using deformable particles, the pore size is not a good indicator for membrane performance, and cake formation can have much more severe consequences compared to hard particles due to the sometimes-irreversible nature of soft particle compression.

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Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material

Cited by 24 publications

References 37 publications

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

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

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

Microfluidic model systems used to emulate processes occurring during soft particle filtration

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