Abstract
Buttermilk (BM) is a by-product of butter manufacturing that shares a similar composition to skim milk but contains a higher concentration of phospholipids due to milk fat globule membrane (MFGM) fragments released during cream churning. Despite its high added-value components, MFGM is underutilized mainly due to the challenge in separating its components from the other constituents of buttermilk. Our work has focused on the use of calcium phosphate particles, called hydroxyapatite (HA), to extract and separate the different components from buttermilk. This study investigated the impact of various physicochemical parameters (temperature, ionic strength, and pH) on the adsorption of a mixture of micellar casein (CM), whey proteins, and MFGM from BM onto HA surfaces. A box-Behnken design was utilized to predict optimal physicochemical conditions for selectively separating components in buttermilk. Ionic strength (IS) played a crucial role, with low IS having a minimal positive influence and high IS negatively influencing adsorption. pH influenced adsorption by altering protein and HA surface charges. The optimal conditions for adsorption were an IS of 100 mM for a pH of 7, for 90 % of CM, 37 % of β-lactoglobulin, 11 % of α-lactalbumin and 7 % of MFGM. Desorption experiments using citrate and alkaline pH showed promising results for CM recovery, with citrate efficiently releasing the adsorbed CM. Additionally, MFGM were separated from whey proteins through selective precipitation at a pH of 4.0, allowing sedimentation of MFGM (100 %) while keeping whey proteins soluble. The presence of β-lactoglobulin in the protein fraction of MFGM (31 %) and CM (37 %) was attributed to pasteurization, which denatured a portion of β-lactoglobulin and led to its attachment to MFGM surfaces and interaction with CM. This protocol produces a nearly pure fraction of MFGM with a simple method which is suitable for industrial production, representing significant valorization for the dairy sector.
Published Version
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