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STORAGE STABILITY OF MILKFAT GLOBULE MEMBRANE
Author(s) -
BOUZAS J.,
KAMAREI A. R.,
KAREL M.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00704.x
Subject(s) - chemistry , membrane , butterfat , fluorescence , relative humidity , chromatography , lipid oxidation , biochemistry , food science , antioxidant , milk fat , linseed oil , physics , quantum mechanics , thermodynamics
To investigate changes in structure and function of milk fat globule membrane (MFGM) components due to oxidation of membrane lipids, freeze‐dried MFGM were stored under controlled temperature and relative humidity (RH) conditions. It was found that while membranes underwent extensive lipid oxidation when stored under air, fluorescent compounds were formed. These compounds exhibited fluorescence with excitation maxima at 350 nm and emission maxima at 440 nm; which were similar to those of the fluorescent substances derived from the reaction of oxidized fatty acids and primary amines. Formation of high molecular weight proteins was detected by SDS‐PAGE in samples stored under air, but not in samples stored under nitrogen and was also affected by time and relative humidity. Activity of xanthine‐oxidase, an important prooxidative agent, was greatly influenced by temperature and complete inactivation was observed when MFGM's were stored at 37°C, 50% RH for 1 day.