The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing

Abstract

This research examined the effects of sodium hexametaphosphate on the physicochemical properties and the microstructure of the milk fat globule membrane (MFGM) after freezing. The particle size distribution showed that the peak of the MFGM in the controlled sample was higher than the peak in the frozen sample. The MFGM sample that contained the highest concentration of sodium hexametaphosphate displayed the highest peak. The MFGM samples with the highest concentrations of sodium hexametaphosphate were more stable than the samples with the lowest concentrations. Sodium dodecyl sulfate Polyacrylamide gel electrophoresis and scanning electron microscopy showed sizeable destruction of the MFGM after freezing.

Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment

“…Previous studies have focused on the effect of temperature on the MFGM. Atehli et al (2019) studied the effect of freezing on the physicochemical properties and the microstructure of the MFGM. Ali et al (2019) studied the effect of blending with cumin essential oil on MFGM stability, particle migration rate and MFGM contents after pasteurisation.…”

“…Previous studies have focused on the effect of temperature on the MFGM. Atehli et al (2019) studied the effect of freezing on the physicochemical properties and the microstructure of the MFGM. Ali et al .…”