Effect of Homogenization Pressure on the Milk Fat Globule Membrane Proteins

Cano-Ruiz, M.E.; Richter, R. L.

doi:10.3168/jds.s0022-0302(97)76235-0

Cited by 150 publications

(78 citation statements)

References 15 publications

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“…Part of these fat globules may be damaged during homogenisation, but these fat globules may also be newly formed "synthetic" milk fat globules. After homogenisation, the new membrane which surrounds fat globules, called synthetic FGM, consists of native MFGM plus adsorbed milk proteins, with casein as the dominant group and whey proteins, with mainly β-lactoglobulin [11,12,14,24,25]. Cano-Ruiz and Richter [25] reported that caseins represent about 70% of the proteins in the synthetic FGM and that approximately 10% of the proteins were from the native MFGM after homogenisation of the milk.…”

Section: Discussionmentioning

confidence: 99%

“…After homogenisation, the new membrane which surrounds fat globules, called synthetic FGM, consists of native MFGM plus adsorbed milk proteins, with casein as the dominant group and whey proteins, with mainly β-lactoglobulin [11,12,14,24,25]. Cano-Ruiz and Richter [25] reported that caseins represent about 70% of the proteins in the synthetic FGM and that approximately 10% of the proteins were from the native MFGM after homogenisation of the milk. These results were consistent with the results of Keenan et al [14] who found that about 10% of the surface of homogenised fat globules in milk is [26], who analysed the composition of membrane material isolated from commercial pasteurised homogenised milks and UHT milks, mainly found caseins and whey proteins.…”

Section: Discussionmentioning

confidence: 99%

“…Considering the organisation of proteins, it has been shown that the milk fat globule surfaces were covered with (i) intact casein micelles, (ii) partially spread casein micelles, (iii) smaller particles, which probably result from the desintegration of casein micelles and (iv) a thin layer of proteins, which was probably whey proteins [27,28]. The sequence of homogenisation and heating changes the structure and the composition of the synthetic FGM [25]. Houlihan et al [29] found that heatdenaturated serum proteins interact with native MFGM proteins.…”

Section: Discussionmentioning

confidence: 99%

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Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

116

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

116

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“…The adsorbed protein on the surface of fat globules was determined by measuring the protein content (AOAC., 2007) of the aqueous phase of formulated emulsion before and after centrifugation (Sigma Laborzentri Fugen, 2 K15, Germany) at 10,350x g for 30 min at 20ºC (Cano-Ruiz and Richter, 1997) and freezing at -20°C for 45 min. The adsorbed protein was calculated from the difference between the initial and final proteins of the aqueous phase and expressed as protein load.…”

Section: Protein Loadmentioning

confidence: 99%

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

El‐Aziz¹,

Kaluoubi²,

Hassan³

et al. 2015

International J. of Dairy Science

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The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.

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“…This has the effect of increasing the total surface area of the globules by 4-10 times [19], which, in turn, generates the adsorption of proteins onto the interface to decrease the interfacial energy of the newly created surfaces. Casein micelles adsorb preferentially over whey proteins [1,26], and these casein-coated fat globules have the ability to participate in the rennet-coagulation process of milk.…”

Section: Introductionmentioning

confidence: 99%

Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels

Titapiccolo

Alexander

Corredig

2010

Dairy Sci. Technol.

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-The present study investigated the renneting behaviour of casein micelles as influenced by the presence of fat globules. The gelation of skim milk, homogenized milk and homogenized milk with Tween 20 added was observed using diffusing wave spectroscopy and rheology. By adding Tween 20 to homogenized milk, it was possible to displace most of the milk protein from the oil/water interface and create a system with the same colloidal attributes as homogenized milk but with oil droplets with a very different interfacial composition, and relatively inert during rennetinduced aggregation. The primary phase of gelation was faster in homogenized milk compared to skim milk. Casein micelles were altered by the homogenization process which spreads them at the interface, making κ-casein more readily available. The addition of Tween 20 did not further affect the enzymatic activity on the micelles. However, the onset of gelation occurred earlier in homogenized milk with Tween 20 added, as the micelles aggregated at a lower level of proteolysis compared to homogenized milk. This work clearly showed that the gels formed in homogenized milk with and without Tween 20 have different physico-chemical properties, because of the different colloidal state of the filler particles.homogenized milk / polysorbate / rennet coagulation / diffusing wave spectroscopyRésumé -Agrégation induite par la présure de lait homogénéisé : impact de la présence de globules gras dans la structure des gels de caséine. Cette étude porte sur l'influence de la présence des globules gras sur le comportement des micelles de caséine après ajout de présure. Article published by EDP Sciences La gélification de lait écrémé, de lait homogénéisé et de lait homogénéisé additionné de Tween 20 a été observée par diffusion dynamique de la lumière et par rhéologie. En ajoutant du Tween 20 au lait homogénéisé, il était possible de déplacer la plupart des protéines adsorbées à l'interface huile/ eau et de créer un système avec les mêmes éléments colloïdaux que le lait homogénéisé mais avec des gouttelettes lipidiques ayant une composition à l'interface très différente et relativement inertes durant l'agrégation induite par la présure. La phase primaire de la gélification était plus rapide dans le lait homogénéisé en comparaison au lait écrémé. Les micelles de caséines étaient altérées par l'homogénéisation qui les disperse à l'interface, rendant les caséines kappa plus disponibles. L'addition de Tween 20 ne provoquait pas de modification supplémentaire de l'activité enzymatique sur les micelles. Cependant, le démarrage de la gélification apparaissait plus précocement dans le lait homogénéisé avec Tween 20, puisque les micelles s'agrégeaient à un niveau plus faible de protéolyse que celui du lait homogénéisé. Ces travaux montrent que les gels formés dans du lait homogénéisé additionné ou non de Tween 20 ont des propriétés physico-chimiques différentes, en raison de l'état colloïdal différent des particules de remplissage.lait homogénéisé / polysorbate / coagulation ...

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Effect of Homogenization Pressure on the Milk Fat Globule Membrane Proteins

Cited by 150 publications

References 15 publications

Focus on the supramolecular structure of milk fat in dairy products

Focus on the supramolecular structure of milk fat in dairy products

Physical Properties of Ice Cream Containing Cress Seed and Flaxseed Mucilages Compared with Commercial Guar Gum

Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels

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