Isolates from industrial buttermilk: emulsifying properties of materials derived from the milk fat globule membrane.

摘要

Two isolates were produced from commercial buttermilk: (i) containing whey proteins, caseins and proteins of the milk fat globule membrane (MFGM); and (ii) an isolate of MFGM only, which contained a large quantity of membrane fragments from the milkfat globule. (ii) was a poor emulsifier compared with (i). Emulsions prepared with 10% soyabean oil needed a much larger amount of (ii) to produce a droplet size distribution similar to that found for emulsion prepared using 1-2% (w/v) of (i). Heat treatment of the cream and the industrial churning process affected the emulsifying behaviour of MFGM proteins in the buttermilk. A large amount of beta-lactoglobulin was present in the MFGM isolate as a result of heat-induced interactions during pasteurization of the cream.