| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604920 | Food Hydrocolloids | 2012 | 9 Pages |
Disruption of fat globules upon homogenisation provokes a reduction of their size and a concomitant increase in their specific surface area. In order to overcome this phenomenon, the milk fat globule membrane (MFGM) adsorbs non-native MFGM proteins. The aim of the present study was to examine the effects of UHPH conditions (temperature and pressure) on the milk fat globule and the surface proteins by comparison with conventional treatments applied in the dairy industry. Transmission electron microscopy and SDS-PAGE revealed major differences. In UHPH-treated milk, casein micelles were found to be adsorbed on the MFGM in a lesser extent than in conventional homogenisation–pasteurisation. However, greater adsorption of directly bonded casein molecules, released by UHPH through the partial disruption of casein micelles, was observed especially at high UHPH pressures. Adsorption of whey proteins on the MFGM of conventionally homogenised–pasteurised milk was mainly through intermolecular disulfide bonds with MFGM material, whereas in UHPH-treated milk, disulfide bonding with both indirectly and directly adsorbed caseins was also involved.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► Ultra-high pressure homogenisation provokes changes at the milk fat globule membrane. ► Effect of ultra-high pressure homogenisation depends on temperature and pressure. ► Surface area increase is overcome by adsorption of caseins and whey proteins. ► Caseins and whey proteins show different patterns of association.
