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Effects of Various Thermal Treatments on Interfacial Composition and Physical Properties of Bovine Milk Fat Globules by Yingchao Huang; Teng Wei; Fang Chen; Chaoli Tan; Zhiqing Gong; Fengxin Wang; Zeyuan Deng; Jing Li is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Effects of Various Thermal Treatments on Interfacial Composition and Physical Properties of Bovine Milk Fat Globules about?

This study aimed to investigate changes of milk fat globules (MFG) and their membranes after thermal treatments, and further analyzed the relationship between the stability of MFG and interfacial compositions of milk fat globule membrane (MFGM). We characterized the influence of three kinds of thermal treatments on fat globule interfacial components (including interfacial phospholipids and interfacial protein) and physical properties using phospholipidomics and several microscopy techniques. The results showed that size of MFG increased from 2.96 μm to 3.59 μm and ζ-potential decreased from −9.71 mV to −13.23 mV after thermal treatment, suggesting that MFGM was damaged and MFG occurred coalescence. Thermal treatment increased the Young’s modulus of MFGM and made membranes more fragile. The abundance of MFGM proteins decreased while casein and β-lactoglobulin increased after thermal treatment. Results of phospholipidomics showed that 27 phospholipid species could be used to distinguish the samples. Pasteurization reduced mainly SM and PC located in the outer bilayer of MFGM, while ultra-pasteurization reduced not only SM and PC but also PI and PE located in the inner leaflet. Based

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Author

Yingchao Huang; Teng Wei; Fang Chen; Chaoli Tan; Zhiqing Gong; Fengxin Wang; Zeyuan Deng; Jing Li

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)