Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 290 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026355

Advances in milk fat globule membrane preparation methods and emulsification properties

  • WANG Jidong ,
  • ZHENG Yuanrong ,
  • LIU Zhenmin ,
  • XU Yuntao ,
  • DANG Huijie
Expand
  • 1(Dairy Research Institute,Bright Dairy & Food Co.,Ltd.,State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology,Shanghai 200436,China)
    2(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

Received date: 2020-12-03

  Revised date: 2020-12-28

  Online published: 2021-09-27

Fold

Abstract

The outer layer of the Milk Fat Globule (MFG) is surrounded by Milk Fat Globule Membrane (MFGM),a complicated three-layer membrane structure with proteins and lipids as main components.In recent years,studies show that the hydrophilia and lipophilicity are inherently owned by MFGM,and MFGs are prevented from gathering by MFGM.Besides,MFGM is a natural emulsifier of high performance.The sources of raw materials,producing methods,and influence factors for MFGM in mass industrial production are mainly discussed in the paper.In this paper,the MFGM's potential industrial application was also analyzed in detail,to provide a reference for further integrated utilization of the MFGM.

Key words： milk fat globule membrane; MFGM protein; polar lipid; emulsification

Cite this article

WANG Jidong , ZHENG Yuanrong , LIU Zhenmin , XU Yuntao , DANG Huijie . Advances in milk fat globule membrane preparation methods and emulsification properties[J]. Food and Fermentation Industries, 2021 , 47(17) : 290 -298 . DOI: 10.13995/j.cnki.11-1802/ts.026355

References

[1] SINGH H,GALLIER S.Nature's complex emulsion:The fat globules of milk[J].Food Hydrocolloids,2017,68:81-89.
[2] JUKKOLA A,ROJAS O J.Milk fat globules and associated membranes:Colloidal properties and processing effects[J].Advances in Colloid and Interface Science,2017,245:92-101.
[3] LOPEZ C,MADEC M-N,JIMENEZ-FLORES R.Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins[J].Food Chemistry,2010,120(1):22-33.
[4] ZOU X Q,GUO Z,JIN Q Z,et al.Composition and microstructure of colostrum and mature bovine milk fat globule membrane[J].Food Chemistry,2015,185:362-370.
[5] PHAN T T Q,LE T T,VAN DE WALLE D,et al.Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions[J].International Dairy Journal,2016,52:42-49.
[6] JUKKOLA A,PARTANEN R,XIANG W C,et al.Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins[J].Food Hydrocolloids,2019,94:30-37.
[7] QU X N,HU H Y,WANG Y,et al.Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing[J].LWT,2019,116:108 531.
[8] ZHU D,DAMODARAN S.Dairy lecithin from cheese whey fat globule membrane:Its extraction,composition,oxidative stability,and emulsifying properties[J].Journal of the American Oil Chemists' Society,2013,90(2):217-224.
[9] SHARMA P,OEY I,EVERETT D W.Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment[J].Food Hydrocolloids,2015,47:99-107.
[10] YE A Q,SINGH H,TAYLOR M W,et al.Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk[J].Le Lait,2004,84(3):269-283.
[11] TIMBY N,DOMELLÖF M,LÖNNERDAL B,et al.Supplementation of infant formula with bovine milk fat globule membranes[J].Advances in Nutrition,2017,8(2):351-355.
[12] HOLZMÜLLER W,MÜLLER M,HIMBERT D,et al.Impact of cream washing on fat globules and milk fat globule membrane proteins[J].International Dairy Journal,2016,59:52-61.
[13] ZHENG H T,JIMÉNEZ-FLORES R,EVERETT D W.Bovine milk fat globule membrane proteins are affected by centrifugal washing processes[J].Journal of Agricultural and Food Chemistry,2013,61(35):8 403-8 411.
[14] LE T T,DEBYSER G,GILBERT W,et al.Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis[J].International Dairy Journal,2013,32(2):110-120.
[15] WANG Y,LIU M X,QU X N,et al.Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach[J].LWT,2019,115:108 430.
[16] BRITTEN M,LAMOTHE S,ROBITAILLE G.Effect of cream treatment on phospholipids and protein recovery in butter-making process[J].International Journal of Food Science & Technology,2008,43(4):651-657.
[17] LE T T,VAN CAMP J,ROMBAUT R,et al.Effect of washing conditions on the recovery of milk fat globule membrane proteins during the isolation of milk fat globule membrane from milk[J].Journal of Dairy Science,2009,92(8):3 592-3 603.
[18] BRUNNER J R,DUNCAN C W,TROUT G M.The fat-globule membrane op nonhomogenized and homogenized milk.i.the isolation and amino acid composition of the fat-membrane proteins[J].Journal of Food Science,1953,18(1-6):454-462.
[19] HOLZMÜLLER W,KULOZIK U.Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings - A critical review[J].International Dairy Journal,2016,61:51-66.
[20] ZHANG T,QIU Y G,LUO Q C,et al.Concentration dependent effects of Ca2+ and Mg2+ on the phosphatidylethanolamine-phosphatidylglycerol bilayer[J].物理化学学报,2019,35(8):840-849.
[21] BASCH J J,GREENBERG R,FARRELL H M.Identification of the milk fat globule membrane proteins.:II.Isolation of major proteins from electrophoretic gels and comparison of their amino acid compositions[J].Biochimica et Biophysica Acta (BBA),1985,830(2):127-135.
[22] GUERIN J,BURGAIN J,GOMAND F,et al.Milk fat globule membrane glycoproteins:Valuable ingredients for lactic acid bacteria encapsulation?[J].Critical Reviews in Food Science and Nutrition,2019,59(4):639-651.
[23] GAUVIN M P,POULIOT Y,BRITTEN M.Rennet coagulation properties of milk in the presence of MFGM fragments isolated from raw-and pasteurised-cream buttermilk[J].International Dairy Journal,2018,85:153-158.
[24] ZHENG H T,JIMÉNEZ-FLORES R,GRAGSON D,et al.Phospholipid architecture of the bovine milk fat globule membrane using giant unilamellar vesicles as a model[J].Journal of Agricultural and Food Chemistry,2014,62(14):3 236-3 243.[LinkOut]
[25] JUKKOLA A,PARTANEN R,ROJAS O J,et al.Separation of milk fat globules via microfiltration:Effect of diafiltration media and opportunities for stream valorization[J].Journal of Dairy Science,2016,99(11):8 644-8 654.
[26] MORIN P,POULIOT Y,JIMéNEZ-FLORES R.A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration[J].Journal of Food Engineering,2006,77(3):521-528.
[27] ASTAIRE J C,WARD R,GERMAN J B,et al.Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction[J].Journal of Dairy Science,2003,86(7):2 297-2 307.
[28] MORIN P,JIMÉNEZ-FLORES R,POULIOT Y.Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration[J].Journal of Dairy Science,2004,87(2):267-273.
[29] MORIN P,BRITTEN M,JIMÉNEZ-FLORES R,et al.Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components[J].Journal of Dairy Science,2007,90(5):2 132-2 140.
[30] CORREDIG M,ROESCH R R,DALGLEISH D G.Production of a novel ingredient from buttermilk[J].Journal of Dairy Science,2003,86(9):2 744-2 750.
[31] ROMBAUT R,DEJONCKHEERE V,DEWETTINCK K.Microfiltration of butter serum upon casein micelle destabilization[J].Journal of Dairy Science,2006,89(6):1 915-1 925.
[32] ROMBAUT R,DEJONCKHEERE V,DEWETTINCK K.Filtration of milk fat globule membrane fragments from acid buttermilk cheese whey[J].Journal of Dairy Science,2007,90(4):1 662-1 673.
[33] GASSI J Y,BLOT M,BEAUCHER E,et al.Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum:Combination of physico-chemical modifications and technological treatments[J].International Dairy Journal,2016,52:26-34.
[34] MORIN P,JIMÉNEZ-FLORES R,POULIOT Y.Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes[J].International Dairy Journal,2007,17(10):1 179-1 187.
[35] HOLZMÜLLER W,GMACH O,GRIEBEL A,et al.Casein precipitation by acid and rennet coagulation of buttermilk:Impact of pH and temperature on the isolation of milk fat globule membrane proteins[J].International Dairy Journal,2016,63:115-123.
[36] DEWETTINCK K,ROMBAUT R,THIENPONT N,et al.Nutritional and technological aspects of milk fat globule membrane material[J].International Dairy Journal,2008,18(5):436-457.
[37] HOLZMÜLLER W,KULOZIK U.Isolation of milk fat globule membrane (MFGM) material by coagulation and diafiltration of buttermilk[J].International Dairy Journal,2016,63:88-91.
[38] KANNO C,KIM D H.A simple procedure for the preparation of bovine milk fat globule membrane and a comparison of its composition,enzymatic activities,and electrophoretic properties with those prepared by other methods[J].Agricultural and Biological Chemistry,1990,54(11):2 845-2 854.
[39] MUSUMECI T,LEONARDI A,BONACCORSO A,et al.Tangential flow filtration technique:An overview on nanomedicine applications[J].Pharmaceutical Nanotechnology,2018,6(1):48-60.
[40] ZHAO R N,SONG R,SUN G G,et al.Cutoff Ostwald ripening stability of eugenol-in-water emulsion by co-stabilization method and antibacterial activity evaluation[J].Food Hydrocolloids,2020,107:105 925.
[41] GUNNING P A,MACKIE A R,GUNNING A P,et al.Effect of surfactant type on Surfactant-Protein interactions at the Air-Water interface[J].Biomacromolecules,2004,5(3):984-991.
[42] SHIMIZU M,YAMAUCHI K,KANNO C J.Effect of proteolytic digestion of milk fat globule membrane proteins on stability of the globules[J].Milchwissenschaft,1980,35(1):9-12.
[43] 孙颜君.乳蛋白浓缩物加工特性及其应用研究进展[J].食品工业,2014,35(7):210-215.
SUN Y J.The functionality and application of milk protein concentrate[J].The Food Industry,2014,35(7):210-215.
[44] HE S H,TANG H S,YI H X,et al.Properties of emulsions from milk fat globule membrane and its components[J].International Journal of Food Properties,2017,20(sup2):1 342-1 353.
[45] 王君文,韩旭,李田甜,等.乳化剂稳定乳液的机理及应用研究进展[J].食品科学,2020,41(21):303-310.
WANG J W,HAN X,LI T T,et al.Mechanism and application of emulsifiers for stabilizing emulsions:A review[J].Food Science,2020,41(21):303-310.
[46] MCCLEMENTS D J,JAFARI S M.Improving emulsion formation,stability and performance using mixed emulsifiers:A review[J].Advances in Colloid and Interface Science,2018,251:55-79.
[47] CEJUDO FERNÁNDEZ M,CARRERA SÁNCHEZ C,ROSARIO RODRÍGUEZ NIÑO M,et al.Structural characteristics of adsorbed protein and monoglyceride mixed monolayers at the air-water interface[J].Food Hydrocolloids,2007,21(5-6):906-919.
[48] PRIYANKA M,SABINE D,AMAN P,et al.The interfacial properties of various milk fat globule membrane components using Langmuir isotherms[J].Food Bioscience,2017,20:96-103.
[49] LIVNEY Y D,RUIMY E,YE A M,et al.A milkfat globule membrane-inspired approach for encapsulation of emulsion oil droplets[J].Food Hydrocolloids,2017,65:121-129.
[50] CHEN Y,GE H,ZHENG Y,et al.Phospholipid-protein structured membrane for microencapsulation of DHA oil and evaluation of its in vitro digestibility:Inspired by milk fat globule membrane[J].Journal of Agricultural and Food Chemistry,2020,68(22):6 190-6 201.
[51] LE T T,VAN CAMP J,PASCUAL P A L,et al.Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material[J].International Dairy Journal,2011,21(10):798-805.
[52] TANG H S,HE S H,PENG F S,et al.The effects of milk fat globule membrane and its individual components on dough properties and bread quality[J].RSC Advances,2016,6(104):102 617-102 625.
[53] PENG F S,HE S H,YI H X,et al.Physical,textural,and rheological properties of whipped cream affected by milk fat globule membrane protein[J].International Journal of Food Properties,2018,21(1):1 190-1 202.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.