ＭＦＧＭ（牛乳脂肪球被膜）の乳化能とその油脂エマルション安定性に及ぼす油脂成分の影響

Abstract

A cow milk fat globule membrane (MFGM) has an excellent emulsifying ability against lipids. In this study we examined the effect of oil phase on emulsifying ability of MFGM and on stability of its emulsion and comparison with other surface active substances. In addition to that there was no significant differences of diameter of MFGM emulsions among those with various oils : triolein, ethyl eicosapentanoate, butter oil and soybean oil, they also did not greatly affect the stability of those emulsions which was determined by their turbidity. Although MFGM exerted less solubilizing ability against lipid soluble drug, its emulsifying ability was almost equal as sucrose fatty acid esters having good emulsifying ability and no toxicity. In relation of the emulsifying ability of MFGM to other substances in milk : casein (isoelectric pH 4.7), a major protein in milk but not included in MFGM, showed pH dependent its emulsion stability as well as MFGM, that is stable in weak alkaline and unstable in weak acidic solution. It was reported that the mean isoelectric point of whole MFGM is close to pH 5. These facts suggest the possibility that proteins in MFGM might contribute to its emulsifying ability.