| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604411 | Food Hydrocolloids | 2015 | 9 Pages |
•Pulsed electric field treatment induces changes to milk components.•Milk fat globule size decreases and surface area increases after PEF treatment.•Changes in ζ-potential can be used to estimate surface damage to fat globules.•Micrographs showed adsorption of plasma proteins onto fat globule surfaces.
Changes to the bovine milk fat globule membrane (MFGM) were assessed after a combination of pre-heating at 55 °C for 24 s followed by pulsed electric field (PEF) treatment at 20 kV cm−1 or 26 kV cm−1 for 34 μs, and compared to changes after thermal treatments at 63 °C or 73 °C. A decrease in milk fat globule size, increase in ζ-potential and specific surface area, and adsorption of plasma proteins onto the surface of the MFGM occurred after pre-heating and PEF and thermal treatments. The increase in ζ-potential was correlated with the surface coverage of MFGM with the plasma proteins which was further confirmed by transmission electron microscopy. PEF treatment of whole milk had less impact on the structure of milk fat compared to high temperature thermal treatments alone. This study suggests that a combination of PEF and low heat treatment at 55 °C may have less detrimental effect on the fat globule surface in whole milk.
Graphical abstractA graphical representation of the findings from this study revealing changes to the surface structure of milk fat globules after pulsed electric field treatment.Figure optionsDownload full-size imageDownload as PowerPoint slide
