Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk.
During the isolation of milk fat globule membrane (MFGM) from milk, washing is considered the most critical stage in which loss of MFGM components occurs. In this study, using a cream separator, the influence of washing on the recovery of MFGM proteins was investigated. The residue of non-MFGM proteins in the MFGM material obtained after washing was quantitatively determined using densitometric analysis of one-dimensional sodium dodecyl sulfate-PAGE after silver staining of the gel. Using deionized water as the washing solution did not increase the loss of MFGM proteins compared with other common salt solutions in terms of recovery of MFGM proteins and contamination with non-MFGM proteins. The increase in wash temperature from 38 to 46 degrees C did not show a significant decrease in yield of MFGM proteins because of variation between the experimental replicates. Coalescence of fat globules occurs during isolation. To increase MFGM purity while maintaining a high MFGM protein recovery, using larger volumes of wash solution is more advisable rather than increasing the number of washings from 2 to 3.
Le
T T
TT
Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium. le.trungthien@ugent.be
Van Camp
J
J
Rombaut
R
R
van Leeckwyck
F
F
Dewettinck
K
K
D000818:Animals; D005524:Food Technology / Q000379:methods* / Q000592:standards; D006017:Glycolipids / Q000302:isolation & purification*; D006023:Glycoproteins / Q000302:isolation & purification*; D066292:Lipid Droplets; D008565:Membrane Proteins / Q000302:isolation & purification*; D008892:Milk
D006017:Glycolipids; D006023:Glycoproteins; D008565:Membrane Proteins; C110367:milk fat globule