title: Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products.
abstract: Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Arla Foods Ingredients Group P/S, Viby, Denmark), a material rich in milk polar lipids and proteins. The particle size distribution, viscosity, interfacial protein, and polar lipids load of oil-in-water emulsions prepared using soybean oil were examined. Pronounced droplet aggregation was observed with emulsions stabilized with whey-MFGM or with a mixture of whey-MFGM and BMP. No aggregation was observed for emulsions stabilized with BM-MFGM, Lacprodan PL-20, or a mixture of BM-MFGM and BMP. The surface protein load and polar lipids load were lowest in emulsions with BM-MFGM. The highest protein load and polar lipids load were observed for emulsions made with a mixture of whey-MFGM and BMP. The differences in composition of MFGM materials, such as in whey proteins, caseins, MFGM-specific proteins, polar lipids, minerals, and especially their possible interactions determine their emulsifying properties.
authors.affiliation: Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: thithanhque.phan@ugent.be.
authors.forename: T T Q
authors.initials: TT
authors.lastname: Phan
authors.affiliation: Department of Food Engineering, Faculty of Food Science and Technology, Nong Lam University, Thu Duc District, Ho Chi Minh City 70800, Vietnam.
authors.forename: T T
authors.initials: TT
authors.lastname: Le
authors.affiliation: Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: P
authors.initials: P
authors.lastname: Van der Meeren
authors.affiliation: Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
authors.forename: K
authors.initials: K
authors.lastname: Dewettinck
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry; D055598:Chemical Phenomena; D043302:Cultured Milk Products / Q000737:chemistry; D003611:Dairy Products / Q000032:analysis*; D003718:Denmark; D004041:Dietary Fats / Q000032:analysis; D004655:Emulsions; D006017:Glycolipids / Q000737:chemistry*; D006023:Glycoproteins / Q000737:chemistry*; D066292:Lipid Droplets; D008565:Membrane Proteins / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry; D010316:Particle Size; D014783:Viscosity; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D004041:Dietary Fats; D004655:Emulsions; D006017:Glycolipids; D006023:Glycoproteins; D008565:Membrane Proteins; D008894:Milk Proteins; D000067816:Whey Proteins; C110367:milk fat globule
keywords: emulsifying property; emulsion; milk fat globule membrane