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Effect of heat treatments on the incorporation of milk serum proteins into the fat globule membrane of homogenized milk

Published online by Cambridge University Press:  01 June 2009

Shri K. Sharma  and
Douglas G. Dalgleish
Shri K. Sharma
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, CanadaNIG 2W1
Douglas G. Dalgleish*
Affiliation:
Department of Food Science, University of Guelph, Guelph, Ontario, CanadaNIG 2W1
*
* For correspondence.
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Summary

The incorporation of serum proteins into the synthetic fat globule membrane in milks that had been heated and subsequently homogenized has been quantitatively determined using electrophoresis and densitometry. The results indicated that the amounts of serum proteins present in the fat globule membrane were smaller in milk that was heated before homogenization than in milk that had been homogenized and then heated. The thickness of the adsorbed layer of protein on the surfaces of the fat particles, measured using photon correlation spectroscopy in dissociating and non-dissociating buffer solutions, was also lower in the former case (∼ 20 nm) compared with the latter (∼ 34 nm). The kinetics of adsorption of both β–lactoglobulin and α-lactalbumin in heated homogenized milk on the vacant ‘sites’ on the synthetic fat globule membrane followed similar trends at 75 and 90 °C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 3 , August 1994 , pp. 375 - 384
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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References

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