A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration
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2014
Authors
Miočinović, JelenaThien Trung Le
Fredrick, Eveline
Van der Meeren, Paul
Pudja, Predrag
Dewettinck, Koen
Article (Published version)
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Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy sources such as buttermilk (BM), butter serum (BS) and buttermilk whey (BMW) by microfiltration (MF). The obtained materials, depending on the sources, were called BM-MFGM, BS-MFGM and BMW-MFGM, respectively. The compositions of starting materials and the isolated MFGM materials as well as their emulsifying properties were analyzed and compared. As expected, the MF resulted in enrichment of polar lipids (PLs), major components of MFGM. On dry matter basis, BM-MFGM and BS-MFGM were about 2.5 times higher in PLs compared to their beginning materials while BMW-MFGM was about 8.3 times compared to buttermilk powder (BMP). Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the microfiltered products still contained a high amount of non-MFGM p...roteins such as caseins, beta-lactoglobulin, and alpha-lactalbumin. Emulsions of 35% soya oil in water were prepared with the mentioned materials using a homogenizer at various pressures. Generally, emulsions prepared with BMP and butter serum powder had significantly higher particle sizes than those prepared with the MFGM materials. This result along with microscopy observation and viscosity measurement indicated the presence of aggregated particles in the former emulsions, probably as a result of lack of surface-active components. The differences in composition, especially in content of PLs and proteins of the materials were the main reasons for the differences in their emulsifying behaviors.
Keywords:
Milk fat globule membrane / buttermilk / butter serum / buttermilk whey / emulsion / microfiltrationSource:
Food Science and Technology International, 2014, 20, 6, 441-451Publisher:
- Sage Publications Ltd, London
Funding / projects:
- BASILEUS PROJECT-EM ECW Programme
DOI: 10.1177/1082013213489566
ISSN: 1082-0132
PubMed: 23751553
WoS: 000342001300005
Scopus: 2-s2.0-84906668357
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Poljoprivredni fakultetTY - JOUR AU - Miočinović, Jelena AU - Thien Trung Le AU - Fredrick, Eveline AU - Van der Meeren, Paul AU - Pudja, Predrag AU - Dewettinck, Koen PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3469 AB - Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy sources such as buttermilk (BM), butter serum (BS) and buttermilk whey (BMW) by microfiltration (MF). The obtained materials, depending on the sources, were called BM-MFGM, BS-MFGM and BMW-MFGM, respectively. The compositions of starting materials and the isolated MFGM materials as well as their emulsifying properties were analyzed and compared. As expected, the MF resulted in enrichment of polar lipids (PLs), major components of MFGM. On dry matter basis, BM-MFGM and BS-MFGM were about 2.5 times higher in PLs compared to their beginning materials while BMW-MFGM was about 8.3 times compared to buttermilk powder (BMP). Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the microfiltered products still contained a high amount of non-MFGM proteins such as caseins, beta-lactoglobulin, and alpha-lactalbumin. Emulsions of 35% soya oil in water were prepared with the mentioned materials using a homogenizer at various pressures. Generally, emulsions prepared with BMP and butter serum powder had significantly higher particle sizes than those prepared with the MFGM materials. This result along with microscopy observation and viscosity measurement indicated the presence of aggregated particles in the former emulsions, probably as a result of lack of surface-active components. The differences in composition, especially in content of PLs and proteins of the materials were the main reasons for the differences in their emulsifying behaviors. PB - Sage Publications Ltd, London T2 - Food Science and Technology International T1 - A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration EP - 451 IS - 6 SP - 441 VL - 20 DO - 10.1177/1082013213489566 ER -
@article{ author = "Miočinović, Jelena and Thien Trung Le and Fredrick, Eveline and Van der Meeren, Paul and Pudja, Predrag and Dewettinck, Koen", year = "2014", abstract = "Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy sources such as buttermilk (BM), butter serum (BS) and buttermilk whey (BMW) by microfiltration (MF). The obtained materials, depending on the sources, were called BM-MFGM, BS-MFGM and BMW-MFGM, respectively. The compositions of starting materials and the isolated MFGM materials as well as their emulsifying properties were analyzed and compared. As expected, the MF resulted in enrichment of polar lipids (PLs), major components of MFGM. On dry matter basis, BM-MFGM and BS-MFGM were about 2.5 times higher in PLs compared to their beginning materials while BMW-MFGM was about 8.3 times compared to buttermilk powder (BMP). Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the microfiltered products still contained a high amount of non-MFGM proteins such as caseins, beta-lactoglobulin, and alpha-lactalbumin. Emulsions of 35% soya oil in water were prepared with the mentioned materials using a homogenizer at various pressures. Generally, emulsions prepared with BMP and butter serum powder had significantly higher particle sizes than those prepared with the MFGM materials. This result along with microscopy observation and viscosity measurement indicated the presence of aggregated particles in the former emulsions, probably as a result of lack of surface-active components. The differences in composition, especially in content of PLs and proteins of the materials were the main reasons for the differences in their emulsifying behaviors.", publisher = "Sage Publications Ltd, London", journal = "Food Science and Technology International", title = "A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration", pages = "451-441", number = "6", volume = "20", doi = "10.1177/1082013213489566" }
Miočinović, J., Thien Trung Le, Fredrick, E., Van der Meeren, P., Pudja, P.,& Dewettinck, K.. (2014). A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration. in Food Science and Technology International Sage Publications Ltd, London., 20(6), 441-451. https://doi.org/10.1177/1082013213489566
Miočinović J, Thien Trung Le, Fredrick E, Van der Meeren P, Pudja P, Dewettinck K. A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration. in Food Science and Technology International. 2014;20(6):441-451. doi:10.1177/1082013213489566 .
Miočinović, Jelena, Thien Trung Le, Fredrick, Eveline, Van der Meeren, Paul, Pudja, Predrag, Dewettinck, Koen, "A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration" in Food Science and Technology International, 20, no. 6 (2014):441-451, https://doi.org/10.1177/1082013213489566 . .