Adsorption behavior at interface of oil-in-water emulsions prepared with mixtures of milk fat globule membrane proteins and polar lipids

T.T.Q Phan,T.T Le,K Dewettinck

doi:10.26656/fr.2017.4(5).167

Abstract

The milk fat globule membrane (MFGM) contains proteins and polar lipids making this complex mixture a good emulsifier. In this study, MFGM material was isolated from reconstituted buttermilk using microfiltration and further separated into MFGM protein concentrate and polar lipid concentrate using solvent fractionation. The emulsifying properties of those two emulsifier fractions, separately or in combination, at various concentrations of proteins (0.3; 1.3 and 2.3 w%) and polar lipids (0.3; 1.3 and 2.3 w%), were investigated. The results showed that at low emulsifier concentrations (< 2.3%), the combination of both proteins and polar lipids resulting in the formation of emulsions with a small droplets size and low apparent viscosity. The addition of polar lipids did not replace the adsorbed proteins. Between the two emulsifier fractions, MFGM protein concentrate had greater emulsifying properties compared to the polar lipid concentrate.

Highlights

Milk fat globule membrane (MFGM), a thin film surrounding the fat globules in milk, contains mainly membrane-specific proteins and polar lipids (PLs) (Walstra et al, 2006)
Results from this work evidenced that milk fat globule membrane (MFGM) proteins and PLs and their concentration can affect the emulsifying properties of oil-in-water emulsions
The surface characteristics and adsorption behavior at the surface of oil-in-water emulsions were affected by the concentration and the type of emulsifiers (i.e., MFGM protein and PL concentrate) used

Summary

Introduction

Milk fat globule membrane (MFGM), a thin film surrounding the fat globules in milk, contains mainly membrane-specific proteins and polar lipids (PLs) (Walstra et al, 2006). Both MFGM proteins and PLs have technological functionalities and can be used as emulsifying agents due to their amphiphilic nature (Kanno et al, 1991, Roesch et al, 2004, Vanderghem et al, 2010). Along with PLs, proteins have amphiphilic characteristics and can act as surface-active compounds (Singh, 2011). They are able to stabilize emulsion droplets due to their ability to absorb, and unfold rapidly, at the oil-water interface. It was concluded that proteins and glycoproteins in MFGM are able to play an important role in emulsion stabilization

Methods

Results

Conclusion