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Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Thi Thanh Que Phan (UGent) , Trung Thien Le (UGent) , Paul Van Der Meeren (UGent) and Koen Dewettinck (UGent)
(2014) JOURNAL OF DAIRY SCIENCE. 97(8). p.4799-4810
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Abstract
Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Aria Foods Ingredients Group P/S, Viby, Denmark), a material rich in milk polar lipids and proteins. The particle size distribution, viscosity, interfacial protein, and polar lipids load of oil-in-water emulsions prepared using soybean oil were examined. Pronounced droplet aggregation was observed with emulsions stabilized with whey-MFGM or with a mixture of whey-MFGM and BMP. No aggregation was observed for emulsions stabilized with BM-MFGM, Lacprodan PL-20, or a mixture of BM-MFGM and BMP. The surface protein load and polar lipids load were lowest in emulsions with BM-MFGM. The highest protein load and polar lipids load were observed for emulsions made with a mixture of whey-MFGM and BMP. The differences in composition of MFGM materials, such as in whey proteins, caseins, MFGM-specific proteins, polar lipids, minerals, and especially their possible interactions determine their emulsifying properties.
Keywords
PRESSURE, COVERAGE, FRAGMENTS, MICROFILTRATION, EMULSIONS, PROTEIN ISOLATE, FUNCTIONAL-PROPERTIES, SODIUM CASEINATE, BUTTERMILK CHEESE WHEY, emulsion, milk fat globule membrane, emulsifying property, OIL

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Chicago
Phan, Thi Thanh Que, Trung Thien Le, Paul Van Der Meeren, and Koen Dewettinck. 2014. “Comparison of Emulsifying Properties of Milk Fat Globule Membrane Materials Isolated from Different Dairy By-products.” Journal of Dairy Science 97 (8): 4799–4810.
APA
Phan, Thi Thanh Que, Le, T. T., Van Der Meeren, P., & Dewettinck, K. (2014). Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products. JOURNAL OF DAIRY SCIENCE, 97(8), 4799–4810.
Vancouver
1.
Phan TTQ, Le TT, Van Der Meeren P, Dewettinck K. Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products. JOURNAL OF DAIRY SCIENCE. 2014;97(8):4799–810.
MLA
Phan, Thi Thanh Que, Trung Thien Le, Paul Van Der Meeren, et al. “Comparison of Emulsifying Properties of Milk Fat Globule Membrane Materials Isolated from Different Dairy By-products.” JOURNAL OF DAIRY SCIENCE 97.8 (2014): 4799–4810. Print.
@article{4420167,
  abstract     = {Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Aria Foods Ingredients Group P/S, Viby, Denmark), a material rich in milk polar lipids and proteins. The particle size distribution, viscosity, interfacial protein, and polar lipids load of oil-in-water emulsions prepared using soybean oil were examined. Pronounced droplet aggregation was observed with emulsions stabilized with whey-MFGM or with a mixture of whey-MFGM and BMP. No aggregation was observed for emulsions stabilized with BM-MFGM, Lacprodan PL-20, or a mixture of BM-MFGM and BMP. The surface protein load and polar lipids load were lowest in emulsions with BM-MFGM. The highest protein load and polar lipids load were observed for emulsions made with a mixture of whey-MFGM and BMP. The differences in composition of MFGM materials, such as in whey proteins, caseins, MFGM-specific proteins, polar lipids, minerals, and especially their possible interactions determine their emulsifying properties.},
  author       = {Phan, Thi Thanh Que and Le, Trung Thien and Van Der Meeren, Paul and Dewettinck, Koen},
  issn         = {0022-0302},
  journal      = {JOURNAL OF DAIRY SCIENCE},
  keyword      = {PRESSURE,COVERAGE,FRAGMENTS,MICROFILTRATION,EMULSIONS,PROTEIN ISOLATE,FUNCTIONAL-PROPERTIES,SODIUM CASEINATE,BUTTERMILK CHEESE WHEY,emulsion,milk fat globule membrane,emulsifying property,OIL},
  language     = {eng},
  number       = {8},
  pages        = {4799--4810},
  title        = {Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products},
  url          = {http://dx.doi.org/10.3168/jds.2014-8030},
  volume       = {97},
  year         = {2014},
}

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