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The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing
Author(s) -
Atehli Dima,
Ali Fatma,
Wang Jianming
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12663
Subject(s) - sodium hexametaphosphate , globules of fat , sodium , chemistry , chromatography , microstructure , sodium dodecyl sulfate , membrane , food science , milk fat , biochemistry , crystallography , organic chemistry , linseed oil
This research examined the effects of sodium hexametaphosphate on the physicochemical properties and the microstructure of the milk fat globule membrane (MFGM) after freezing. The particle size distribution showed that the peak of the MFGM in the controlled sample was higher than the peak in the frozen sample. The MFGM sample that contained the highest concentration of sodium hexametaphosphate displayed the highest peak. The MFGM samples with the highest concentrations of sodium hexametaphosphate were more stable than the samples with the lowest concentrations. Sodium dodecyl sulfate Polyacrylamide gel electrophoresis and scanning electron microscopy showed sizeable destruction of the MFGM after freezing.