Roesch R R, Rincon A, Corredig M
Department of Food Science, University of Guelph, Ontario, Canada N1H 2W1.
J Dairy Sci. 2004 Dec;87(12):4080-7. doi: 10.3168/jds.S0022-0302(04)73550-X.
A novel method for the separation of milk-fat globule membrane (MFGM) isolate by microfiltration in the presence of citrate was applied to prepare a fraction to be used to stabilize oil-in-water emulsions. The emulsifying properties of this fraction, containing high amounts of MFGM, were compared with a buttermilk concentrate (BMC) prepared in a similar manner but still containing the original ratio of proteins (caseins, whey proteins, and MFGM). The objective of this work was to determine if the isolation procedure would result in an ingredient with different functionality when compared with BMC. These fractions were incorporated into oil-in-water emulsions at various isolate and oil concentrations. At low concentrations of isolate, MFGM emulsions showed better creaming stability and smaller oil droplet size distribution than whole buttermilk concentrate samples. The difference in stability was attributed to the compositional difference between the 2 ingredients prepared. A selective concentration of MFGM in buttermilk by microfiltration has the potential for the development of ingredients that differ substantially from the ingredients deriving from milk or whey.
一种在柠檬酸盐存在下通过微滤分离乳脂肪球膜（MFGM）分离物的新方法被用于制备一种用于稳定水包油乳液的组分。将这种含有大量MFGM的组分的乳化性能与以类似方式制备但仍含有原始蛋白质比例（酪蛋白、乳清蛋白和MFGM）的酪乳浓缩物（BMC）进行了比较。这项工作的目的是确定与BMC相比，分离程序是否会产生具有不同功能的成分。这些组分以不同的分离物和油浓度被加入到水包油乳液中。在低浓度分离物时，MFGM乳液比全酪乳浓缩物样品表现出更好的乳析稳定性和更小的油滴尺寸分布。稳定性的差异归因于所制备的两种成分之间的组成差异。通过微滤对酪乳中的MFGM进行选择性浓缩，有可能开发出与源自牛奶或乳清的成分有很大不同的成分。
