Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk

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Abstract

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. © 2012 Elsevier Ltd.
Original languageEnglish
Pages (from-to)135-143
JournalFood Hydrocolloids
Volume29
DOIs
Publication statusPublished - 1 Oct 2012

Keywords

  • Caseins
  • Milk fat globule membrane
  • Milk fat globule surface protein
  • Ultra-high pressure homogenisation
  • Whey proteins

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