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Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane
Author(s) -
KANNO CHOEMON,
SHIMOMURA YUTAKA,
TAKANO ETSUKO
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04738.x
Subject(s) - globules of fat , chemistry , emulsion , milk fat , chromatography , bovine milk , membrane , adsorption , composition (language) , food science , viscosity , biochemistry , organic chemistry , materials science , philosophy , composite material , linseed oil , linguistics
Milk fat globules (MFG) were reconstituted with milk fat globule membrane (MFGM) and milk fat (MF). Viscosity of the reconstituted MFG was highest at pH 5.0 and 4 min emulsifying, and rose with an increase of MFGM between 40–80 mg/g fat. Adsorbed protein/unit fat increased at acid pH with increase of MFGM. The composition of proteins adsorbed on the surface of MFG was not influenced by factors of reconstitution. The size and specific surface area of globules were influenced by emulsifying time, MFGM and MF concentrations, and pH. The size range of MFG prepared by standard method was 0.9–17 μm in diameter. Median diameter was 5 μm and specific surface area was 15,600 cm 2 /cm 3 of emulsion.