The effect of adding phospholipids before homogenization on the properties of milk fat globules
2021
In order to protect the structure and membrane protein of milk fat globules (MFGs), a milk sample rich in phospholipid (PLM) was prepared by adding soybean lecithin before homogenization. Compared with normally homogenized milk (HM), the particle size of MFGs in PLM decreased from 1.35 μm to 1.15 μm, and the ζ-potential decreased from −11.97 mV to −13.77 mV. As a result, the storage stability increased according to a Turbiscan analysis. More surface area of the MFGs in PLM was observed to be covered by phospholipids using a laser confocal microscope, which was similar to the state of MFGs in the raw milk sample (RM). Moreover, SDS-PAGE patterns showed that adding phospholipids reduced serum proteins absorption onto the MFG membrane (MFGM) and preserved more native MFGM proteins including XDH, BTN and MFGE8. The digestibility of MFG was also studied in vitro with a simulated intestine digestion system. The added phospholipids could participate in the recombination of MFGM during homogenization, promoted the stability of the newly generated MFGs and protected native membrane proteins, which would provide guidance for the optimization of dairy products functionality.
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