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The phospholipids extracted from milk fat globule membranes were composed of three major classes, phosphatidylethanolamines (37.2 %), phosphatidylcholines (30.0 %), sphingomyelin (28.2 %), and two minor classes, phosphatidylinositols (2.0 %) and phosphatidylserines (2.6 %). The thermogram showed that the extracted phospholipids presented a single wide-phase transition cen- tered at 18.3 oc.The effects of temperature on the phase behaviour of milk phospholipids in the presence of ~-Iactoglobulin and a-Iactalbumin have been studied at pH 4.0 and 7.0 (with or without calcium) using Fourier transform infrared spectroscopy. Principal component analysis carried out on the spectra in the 3 000-2 800 cm-i region showed that the binding of the whey proteins to the phos- pholipids modified the Iipid phase transition in different ways, depending on the in-solution pro- tein. © Inra/Elsevier, Paris

Whey proteins modify the phase transition of milk fat globule phospholipids