Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-28T11:25:20.516Z Has data issue: false hasContentIssue false
  • English
  • Français

Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

Published online by Cambridge University Press:  14 July 2008

Aiqian Ye ,
Skelte G Anema  and
Harjinder Singh
Aiqian Ye
Affiliation:
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
Skelte G Anema
Affiliation:
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
Harjinder Singh*
Affiliation:
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m−2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the concentrates obtained from low-preheated milks after homogenization. Concentrated milks heat treated at 79°C either before or after homogenization had greater amounts of fat globule surface protein than concentrated milks heat treated at 50 or 65°C. This was attributed to the association of whey protein with the native MFGM (milk fat globule membrane) proteins and the adsorbed skim milk proteins. Also, at the same homogenization temperature and pressure, the amount of whey protein on the fat globule surface of the concentrated milk that was heated after homogenization was greater than that of the concentrated milk that was heated before homogenization. The amounts of the major native MFGM proteins did not change during homogenization, indicating that the skim milk proteins did not displace the native MFGM proteins but adsorbed on to the newly formed surface.

Keywords

Concentrated milkshomogenizationmilk fat globulesmilk fat globule surface proteinmilk fat globule membrane (MFGM)caseinswhey proteins
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 3 , August 2008 , pp. 347 - 353
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

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

Anderson, M, Cheeseman, GC & Wiles, R 1977 Extending shelf life of UHT creams. Journal of the Society of Dairy Technology 30 229–232CrossRefGoogle Scholar
AOAC 1974 Official Methods of Analysis of the Association of Official Analytical Chemists, 12th Edition. AOAC: Washington DCGoogle Scholar
Cano-Ruiz, ME & Richter, RL 1997 Effect of homogenization pressure on the milk fat globule membrane proteins. Journal of Dairy Science 80 2732–2739CrossRefGoogle Scholar
Dalgleish, DG & Banks, JM 1991 The formation of complexes between serum proteins and fat globules during heating of whole milk. Milchwissenschaft 46 75–78Google Scholar
Dalgleish, DG, Pouliot, Y & Paquin, P 1987 Studies on the heat stability of milk. II. Association and dissociation of particles and the effects of added urea. Journal of Dairy Research 54 39–49CrossRefGoogle Scholar
Darling, DF & Butcher, DW 1978 Milk fat globule membrane in homogenized cream. Journal of Dairy Research 45 197–208CrossRefGoogle Scholar
Davies, FL, Shankar, PA, Brooker, BE & Hobbs, DG 1978 A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurt. Journal of Dairy Research 45 53–58CrossRefGoogle Scholar
Houlihan, AV, Goddard, PA, Nottingham, SM, Kitchen, BJ & Masters, CJ 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
IDF 1987 Cream. Determination of fat content (Rose Gottlieb gravimetric method). IDF Standard 16C. International Dairy Federation: BrusselsGoogle Scholar
Keenan, TW & Dylewski, DP 1995 Intracellular origin of milk lipid globules and the nature and structure of the milk lipid globule membrane. In Advanced Dairy Chemistry. Volume 2: Lipids, pp. 89–130 (Ed. Fox, PF). Chapman & Hall: LondonGoogle Scholar
Mather, IH 2000 A review and proposed nomenclature for major proteins of the milk-fat globule membrane. Journal of Dairy Science 83 203–247CrossRefGoogle ScholarPubMed
McCrae, CH & Muir, DD 1991 Effect of surface protein concentration on the heat stability of systems containing homogenized fat globules from recombined milk. International Dairy Journal 1 89–100CrossRefGoogle Scholar
McKenna, AB, Lloyd, RJ, Munro, PA & Singh, H 1999 Microstructure of whole milk powder and of insoluble detected by powder functional testing. Scanning 21 305–315CrossRefGoogle Scholar
Mohammad, KS & Fox, PF 1987 Heat-induced microstructural changes in casein micelles before and after heat coagulation. New Zealand Journal of Dairy Science and Technology 22 191–203Google Scholar
Mol, JJ 1975 The milk fat globule and the solubility of whole milk powder. Netherlands Milk and Dairy journal 29 221–224Google Scholar
Oldfield, D & Singh, H 2005 Functional properties of milk powders. In Encapsulated and Powdered Foods, pp. 366–383 (Ed. Onwulata, C). Taylor & Francis: Boca Raton, FLGoogle Scholar
Oortwijn, H & Walstra, P 1979 The membranes of recombined fat globules. II. Composition. Netherlands Milk and Dairy Journal 33 134–154Google Scholar
Sharma, R, Singh, H & Taylor, MW 1996 Recombined milk: factors affecting the protein coverage and composition of fat globule surface layers. Australian Journal of Dairy Technology 51 12–16Google Scholar
Sharma, SK & Dalgleish, DG 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, SK & Dalgleish, DG 1994 Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk. Journal of Dairy Research 61 375–384CrossRefGoogle Scholar
Singh, H & Creamer, LK 1991 Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder. Journal of Dairy Research 58 269–283CrossRefGoogle Scholar
Singh, H & Fox, PF 1987 Heat stability of milk: influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar κ-casein. Journal of Dairy Research 54 523–534CrossRefGoogle Scholar
Walstra, P 1995 Physical chemistry of milk fat globules. In Advanced Dairy Chemistry. Volume 2: Lipids, pp. 131–171 (Ed. Fox, PF). Chapman & Hall: LondonGoogle Scholar
Ye, A, Singh, H, Taylor, MW & Anema, S 2002 Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal 12 393–402CrossRefGoogle Scholar
Ye, A, Singh, H, Taylor, MW & Anema, S 2004a Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator. Journal of Dairy Research 71 471–479CrossRefGoogle Scholar
Ye, A, Singh, H, Oldfield, DJ & Anema, S 2004b Kinetics of heat-induced association of b-lactoglobulin and a-lactalbumin with milk fat globule membrane in whole milk. International Dairy Journal 14 389–398CrossRefGoogle Scholar