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Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment
Author(s) -
Atehli Dima,
Wang Jianming,
Yu Jinghua,
Ali Fatma,
Wang Yi
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 - 10.1111/1471-0307.12712
Subject(s) - globules of fat , chemistry , chromatography , membrane , heat stability , emulsion , polyacrylamide gel electrophoresis , milk fat , food science , biochemistry , materials science , enzyme , composite material , linseed oil
In this study, the effect of mono‐ and diglycerides (M‐DGs) on milk fat globule membrane properties after heating was studied. The samples with M‐DGs exhibited higher numbers of milk fat globule membrane (MFGM) particles (6–7%) compared to the other samples without M‐DGs (5.5%). The samples with low concentrations of M‐DG were more stable than the samples without M‐DG. Sodium dodecyl sulphate polyacrylamide gel electrophoresis results showed that the bonds of MFGM proteins were strongly stained in the samples with M‐DGs compared to heated samples without M‐DG. M‐DGs are promising emulsifiers as they may protect MFGM during heating and therefore improve the stability of MFGM emulsions.