Hostname: page-component-586b7cd67f-vdxz6 Total loading time: 0 Render date: 2024-11-27T21:34:41.210Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

Published online by Cambridge University Press:  01 June 2009

Milena Corredig  and
Douglas G. Dalgleish
Milena Corredig
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada NIG 2W1
Douglas G. Dalgleish
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, Canada NIG 2W1
Get access Rights & Permissions [Opens in a new window]

Summary

The heat-induced binding of whey proteins to milk fat globule membranes in whole milk was investigated by quantitative electrophoresis and laser scanning densitometry. Both α-lactalbumin and β-lactoglobulin bound to the surfaces of fat globules when milk was heated in a water bath in the temperature range 65–85 °C. The interaction behaviour of α-lactalbumin did not seem to change with temperature, and the total amount of protein bound was ∼ 0·2 mg/g fat contained in the cream. The quantity of βlactoglobulin interacting with the milk fat globules increased with temperature from 02 to 0·7 mg/g fat between 65° and 85 °C. Even in whole milk heated at batch pasteurization temperatures (60–65 °C), α-lactalbumin and β-lactoglobulin were found attached to the fat globules. The interactions of the whey proteins with intact fat globule membranes were also investigated in milk heated in an industrial system (a pilot scale UHT and high temperature short time module), and the results were compared with those from the laboratory treatment (simple batch heating). The binding of the whey proteins to fat globules differed between milk heated by UHT using indirect steam heating or direct steam injection (DSI). However, the surface load in milk treated by DSI was not comparable to that of milk treated by batch heating or indirect steam heating, because of the changes in fat globule size and membrane composition caused by the DSI process.

Type
Original Articles
Information
Journal of Dairy Research , Volume 63 , Issue 3 , August 1996 , pp. 441 - 449
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Corredig, M. & Dalgleish, D. G. 1996 a Effect of temperature and pH on the interactions of whey proteins with casein micelles. Food Research International (In press)CrossRefGoogle Scholar
Corredig, M. & Dalgleish, D. G. 1996 b The binding of α-lactalbumin and β-lactoglobulin to casein micelles in milk treated by different heating systems. Milchwissenschaft 51 123–127Google Scholar
Dalgleish, D. G. 1990 Denaturation and aggregation of serum proteins and caseins in heated milk. Journal of Agricultural and Food Chemistry 38 1995–1999CrossRefGoogle Scholar
Daloleish, D. G. & Banks, J. M. 1991 The formation of complexes between serum proteins and fat globules during heating of whole milk. Milchwissenschaft 46 75–78Google Scholar
Dannenberg, F. & Kessler, H. G. 1988 Reaction kinetics of the denaturation of whey proteins in milk. Journal of Food Science 53 258–263CrossRefGoogle Scholar
Darling, D. & Butcher, D. W. 1978 Milk-fat globule membrane in homogenized cream. Journal of Dairy Research 45 197–208CrossRefGoogle Scholar
De Feijter, J. A., Benjamins, J. & Tamboer, M. 1987 Adsorption displacement of proteins by surfactants in oil-in-water emulsions. Colloids and Surfaces 27 243–266CrossRefGoogle Scholar
Fink, A. & Kessler, H. G. 1985 a The effect of heating on the state of the emulsion in homogenized cream. Milchwissenschaft 40 394–397Google Scholar
Fink, A. & Kessler, H. G. 1985 b Changes in the fat globule membrane produced by heating. Milchwissenschaft 40 261–264Google Scholar
Houlihan, A. V., Goddard, P. A., Nottingham, S. M., Kitchen, B. J. & Masters, C. J. 1992 Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk. Journal of Dairy Research 59 187–195CrossRefGoogle ScholarPubMed
Hunt, J. A. & Dalgleish, D. G. 1994 Adsorption behaviour of whey protein isolate and caseinate in soya oilin-water emulsions. Food Hydrocolloids 8 175–187Google Scholar
Kim, H. -H. Y. & Jiménez-Florbs, R. 1995 Heat induced interactions between the proteins of milk fat globule membrane and skim milk. Journal of Dairy Science 78 24–35CrossRefGoogle ScholarPubMed
McPherson, A. V., Dash, M. C. & Kitchen, B. J. 1984 Isolation and composition of milk fat globule membrane material. I. From pasteurized milks and creams. Journal of Dairy Research 51 279–287CrossRefGoogle Scholar
McPherson, A. V. & Kitchen, B. J. 1983 Reviews of the progress of dairy science. The bovine milk fat globule membrane – its formation, composition, structure and behaviour in milk and dairy products. Journal of Dairy Research 50 107–133CrossRefGoogle Scholar
Mulder, H. & Walstra, P. 1974 The Milk fat Globule. Emulsion science os applied to milk products and comparable foods, pp. 67–98. Wageningen: PudocGoogle Scholar
Parris, N., Purcell, J. M. & Ptashkin, S. M. 1991 Thermal denaturation of whey proteins in skim milk. Journal of Agricultural and Food Chemistry 39 2167–2170CrossRefGoogle Scholar
Qi, X. L., Brownlow, S., Holt, C. & Sellers, P. 1995 Thermal denaturation of β-lactoglobulin: effect of protein concentration at pH 6·75 and 8·05. Biochimica et Biophysica Ada 1248 43–49Google Scholar
Ramsey, J. A. & Swaktzel, K. R. 1984 Effect of ultra high temperature processing and storage conditions on rates of sedimentation and fat separation of aseptically packaged milk. Journal of Food Science 49 257–262Google Scholar
Roefs, S. P. F. M. & De Kruif, K. G. 1994 A model for the denaturation and aggregation ofβlactoglobulin. European Journal of Biochemistry 226 883–889CrossRefGoogle Scholar
SAS 1988 SAS/STAT User's guide: Statistics. Gary, NC: SAS InstituteGoogle Scholar
Sharma, S. K. & Dalgleish, D. G. 1993 Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk. Journal of Agricultural and Food Chemistry 41 1407–1412CrossRefGoogle Scholar
Sharma, S. K. & Dalgleish, D. G. 1994 Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk. Journal of Dairy Research 61 375–384Google Scholar
Van Boekel, M. A. J. S. & Folkerts, T. 1991 Effect of heat treatment on the stability of milk fat globules. Milchwissenschaft 46 758–765Google Scholar
Van Boekel, M. A. J. S. & Walstra, P. 1989 Physical changes in the fat globules in unhomogenized and homogenized milk. International Dairy Federation Bulletin no. 238 13–16Google Scholar
Walstra, P. & Jenness, R. 1984 Dairy Chemistry and Physics, pp. 254–278. New York: John Wiley & SonsGoogle Scholar