Abstract
In this study, the effect of mono‐ and diglycerides (M‐DGs) on milk fat globule membrane properties after heating was studied. The samples with M‐DGs exhibited higher numbers of milk fat globule membrane (MFGM) particles (6–7%) compared to the other samples without M‐DGs (5.5%). The samples with low concentrations of M‐DG were more stable than the samples without M‐DG. Sodium dodecyl sulphate polyacrylamide gel electrophoresis results showed that the bonds of MFGM proteins were strongly stained in the samples with M‐DGs compared to heated samples without M‐DG. M‐DGs are promising emulsifiers as they may protect MFGM during heating and therefore improve the stability of MFGM emulsions.
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