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Emulsifying properties of milk fat globule membrane enriched material

Thi Thanh Que Phan UGent, Md Asaduzzaman Asaduzzaman UGent, Trung Thien Le UGent, Eveline Fredrick UGent and Koen Dewettinck UGent (2011) NIZO Dairy Conference, 7th, Abstracts.
abstract
Milk fat globule membrane (MFGM) consists of specific membrane proteins and phospholipids which possess many health-beneficial properties as well as advantageous technological functionalities. In this study, a material enriched in MFGM fragments was isolated from a reconstituted solution of buttermilk powder (BMP) using microfiltration. The emulsifying properties of this MFGM material, which is also called BMP MFGM, was investigated in comparison with those of the original material, BMP, and skim milk powder (SMP). Mixtures of 35% soybean oil were prepared in water and were supplemented with BMP MFGM, BMP or SMP at the same concentration of total protein (2.3 g/100g product). The oil-in-water emulsions from the mixtures were made at five different two-step homogenization pressures (0/20; 30/20; 90/20; 150/20 and 210/20 bar). Emulsions prepared with BMP MFGM showed good stability at pressures above 30/20 bar. The measurement of particle size distribution and microscopy observation indicated the occurrence of the aggregation of emulsion droplets, especially at high homogenization pressures, when BMP or SMP were used. With the use of BMP MFGM, no such aggregation was observed. For all samples, the average droplet diameters decreased with increasing pressures. At 210/20 bar, emulsions prepared with MFGM BMP showed a monomodal particle size distribution with an average droplet size of about 0.7µm, which was significantly smaller than that of emulsions made with BMP and SMP. In conclusion, BMP MFGM had superior emulsifying properties compared to the other two materials. This difference could be (mostly) attributed to the difference in composition of the three materials of which BMP MFGM contained highest concentration of phospholipids.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
Milk fat globule membrane, emulsion, emulsifying properties, buttermilk
in
NIZO Dairy Conference, 7th, Abstracts
conference name
7th NIZO Dairy Conference : Flavour and texture : innovations in dairy
conference location
Papendal, The Netherlands
conference start
2011-09-21
conference end
2011-09-23
language
English
UGent publication?
yes
classification
C3
id
2009816
handle
http://hdl.handle.net/1854/LU-2009816
date created
2012-01-31 14:47:32
date last changed
2012-03-07 17:08:29
@inproceedings{2009816,
  abstract     = {Milk fat globule membrane (MFGM) consists of specific membrane proteins and phospholipids which possess many health-beneficial properties as well as advantageous technological functionalities. In this study, a material enriched in MFGM fragments was isolated from a reconstituted solution of buttermilk powder (BMP) using microfiltration. The emulsifying properties of this MFGM material, which is also called BMP MFGM, was investigated in comparison with those of the original material, BMP, and skim milk powder (SMP). Mixtures of 35\% soybean oil were prepared in water and were supplemented with BMP MFGM, BMP or SMP at the same concentration of total protein (2.3 g/100g product). The oil-in-water emulsions from the mixtures were made at five different two-step homogenization pressures (0/20; 30/20; 90/20; 150/20 and 210/20 bar). 
Emulsions prepared with BMP MFGM showed good stability at pressures above 30/20 bar. The measurement of particle size distribution and microscopy observation indicated the occurrence of the aggregation of emulsion droplets, especially at high homogenization pressures, when BMP or SMP were used. With the use of BMP MFGM, no such aggregation was observed. For all samples, the average droplet diameters decreased with increasing pressures. At 210/20 bar, emulsions prepared with MFGM BMP showed a monomodal particle size distribution with an average droplet size of about 0.7{\textmu}m, which was significantly smaller than that of emulsions made with BMP and SMP. In conclusion, BMP MFGM had superior emulsifying properties compared to the other two materials. This difference could be (mostly) attributed to the difference in composition of the three materials of which BMP MFGM contained highest concentration of phospholipids.},
  author       = {Phan, Thi Thanh Que and Asaduzzaman, Md Asaduzzaman and Le, Trung Thien and Fredrick, Eveline and Dewettinck, Koen},
  booktitle    = {NIZO Dairy Conference, 7th, Abstracts},
  keyword      = {Milk fat globule membrane,emulsion,emulsifying properties,buttermilk},
  language     = {eng},
  location     = {Papendal, The Netherlands},
  title        = {Emulsifying properties of milk fat globule membrane enriched material},
  year         = {2011},
}

Chicago
Phan, Thi Thanh Qué, Md Asaduzzaman Asaduzzaman, Trung Thien Le, Eveline Fredrick, and Koen Dewettinck. 2011. “Emulsifying Properties of Milk Fat Globule Membrane Enriched Material.” In NIZO Dairy Conference, 7th, Abstracts.
APA
Phan, T. T. Q., Asaduzzaman, M. A., Le, T. T., Fredrick, E., & Dewettinck, K. (2011). Emulsifying properties of milk fat globule membrane enriched material. NIZO Dairy Conference, 7th, Abstracts. Presented at the 7th NIZO Dairy Conference : Flavour and texture : innovations in dairy.
Vancouver
1.
Phan TTQ, Asaduzzaman MA, Le TT, Fredrick E, Dewettinck K. Emulsifying properties of milk fat globule membrane enriched material. NIZO Dairy Conference, 7th, Abstracts. 2011.
MLA
Phan, Thi Thanh Qué, Md Asaduzzaman Asaduzzaman, Trung Thien Le, et al. “Emulsifying Properties of Milk Fat Globule Membrane Enriched Material.” NIZO Dairy Conference, 7th, Abstracts. 2011. Print.