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

Thi Thanh Que Phan, Trung Thien Le, Paul Van Der Meeren UGent and Koen Dewettinck UGent (2014) JOURNAL OF DAIRY SCIENCE. 97(8). p.4799-4810
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
PRESSURE, COVERAGE, FRAGMENTS, MICROFILTRATION, EMULSIONS, PROTEIN ISOLATE, FUNCTIONAL-PROPERTIES, SODIUM CASEINATE, BUTTERMILK CHEESE WHEY, emulsion, milk fat globule membrane, emulsifying property, OIL
journal title
JOURNAL OF DAIRY SCIENCE
J. Dairy Sci.
volume
97
issue
8
pages
4799 - 4810
Web of Science type
Article
Web of Science id
000338913300012
JCR category
AGRICULTURE, DAIRY & ANIMAL SCIENCE
JCR impact factor
2.573 (2014)
JCR rank
2/57 (2014)
JCR quartile
1 (2014)
ISSN
0022-0302
DOI
10.3168/jds.2014-8030
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
4420167
handle
http://hdl.handle.net/1854/LU-4420167
date created
2014-06-17 09:35:02
date last changed
2016-12-19 15:45:39
@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},
}

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.