title: Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
abstract: Fragments originating from the milk fat globule membrane (MFGM), which is rich in polar lipids and membrane-specific proteins, are gaining interest for their functional and nutritional properties. Acid buttermilk cheese whey was used as a source for MFGM purification, because its MFGM content is more than 5 times higher than that of standard rennet whey. Because polar lipids are the main constituent of the MFGM and only occur in membranous structures, the polar lipid content was taken as a parameter for the total MFGM fragment content. The process of thermocalcic aggregation was evaluated on its recovery of MFGM fragments in the pellet. This method, originally intended for whey clarification and defatting, is a combination of calcium addition, a pH increase, and a thermal treatment. The influence of pH (6.5 to 8), temperature (40 to 70 degrees C), and calcium concentration (0.1 to 0.24 g/100 g) on the pellet mass and dry matter (DM) content and on recovery of protein and polar lipids (and thus indirectly on MFGM fragments) was investigated by means of a response surface Box-Behnken orthogonal design. Reduced quadratic models were fit to the experimental data and were found to be highly significant. No outliers were observed. The recovery of MFGM fragments was found to be highly dependent on the pH, and less dependent on temperature and calcium addition. Next to MFGM proteins, whey proteins were also found to be involved in the formation of aggregates. Optimal conditions were found at 55 degrees C, pH 7.7, and 0.205 g of calcium/L of whey. Under these conditions, 91.0% of the whey polar lipids were recovered in a firm and compact pellet of only 7.86% of the original whey mass, with a polar lipid concentration of 8.34% on pellet DM. Washing with water and centrifugation of the pellet was successful because after one washing step, virtually all sugars were removed, whereas 75.9% of the whey polar lipids could still be recovered. As such, the polar lipid content of the washed pellet increased to 10.70% on a DM basis. However, a second washing step resulted in serious losses of MFGM material.
authors.affiliation: Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium. roeland.rombaut@UGent.be
authors.forename: R
authors.initials: R
authors.lastname: Rombaut
authors.forename: K
authors.initials: K
authors.lastname: Dewettinck
mesh_terms: D000818:Animals; D002118:Calcium / Q000494:pharmacology*; D002611:Cheese; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods*; D006017:Glycolipids / Q000032:analysis / Q000737:chemistry*; D006023:Glycoproteins / Q000032:analysis / Q000737:chemistry*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D066292:Lipid Droplets; D008563:Membrane Lipids / Q000032:analysis / Q000737:chemistry; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D010316:Particle Size; D000067816:Whey Proteins
chemical_list: D006017:Glycolipids; D006023:Glycoproteins; D008563:Membrane Lipids; D008894:Milk Proteins; D000067816:Whey Proteins; C110367:milk fat globule; D002118:Calcium