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Krebs L, Verhoeven J, Verbruggen S, Lesar A, Meddah R, Blouin M, Venema K, Chamberland J, Brisson G. Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods. Food Res Int 2024; 190:114606. [PMID: 38945574 DOI: 10.1016/j.foodres.2024.114606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
To meet the high consumer demand, butter production has increased over the last few years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding value, such as in cheese manufacturing. However, BM use in cheese milk negatively influences the cheesemaking process (e.g., altered coagulation properties) and the product's final quality (e.g., high moisture content). The concentration of BM by ultrafiltration (UF) could potentially facilitate its use in cheese manufacturing through an increased protein content while maintaining the milk salt balance. Simultaneously, little is known about the digestion of UF BM cheese. Therefore, this study aimed to characterize the impact of UF BM on cheese manufacture, its structure, and its behavior during in vitro digestion. A 2-fold UF concentrated BM was used for cheese manufacture (skim milk [SM] - control). Compositional, textural, and microstructural analyses of cheeses were first conducted. In a second step, the cheeses were fed into an in vitro TNO gastrointestinal digestion model (TIM-1) of the stomach and small intestine and protein and phospholipid (PL) bioaccessibility was studied. The results showed that UF BM cheese significantly differed from SM cheese regarding its composition, hardness (p < 0.05) and microstructure. However, in TIM-1, UF BM and SM cheeses showed similar digestion behavior as a percentage of protein and PL intake. Despite relatively more non-digested and non-absorbed PL in the ileum efflux of UF BM cheese, the initially higher PL concentration contributes to an enhanced nutritional value compared to SM cheese. To our knowledge, this study is the first to compare the bioaccessibility of proteins and PL from UF BM and SM cheeses.
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Affiliation(s)
- Louise Krebs
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Jessica Verhoeven
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands
| | - Sanne Verbruggen
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands
| | - Aleksander Lesar
- University of Ljubljana, Biotechnical Faculty, 1000 Ljubljana, Slovenia
| | - Rihab Meddah
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Maude Blouin
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Koen Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands
| | - Julien Chamberland
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada
| | - Guillaume Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada.
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2
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Gharbi N, Stone D, Fittipaldi N, Unger S, O'Connor DL, Pouliot Y, Doyen A. Characterization of protein aggregates in cream and skimmed human milk after heat and high-pressure pasteurization treatments. Food Chem 2023; 429:136749. [PMID: 37454618 DOI: 10.1016/j.foodchem.2023.136749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 07/18/2023]
Abstract
Preservation processes applied to ensure microbial safety of human milk (HM) can modify the native structure of proteins and their bioactivities. Consequently, this study evaluated the effect of pasteurization methods (Holder pasteurization, high-temperature short-time (HTST), and high hydrostatic pressure (HHP)) of whole human milk (HM) on protein aggregates in skim milk and cream fractions. For heat-treated whole milk, insoluble protein aggregates at milk fat globule membrane (MFGM) were formed by disulfide and non-covalent bonds, but insoluble skim milk protein aggregates were only stabilized by non-covalent interactions. Contrary to heat treatment, the insolubilization of main proteins at the MFGM of HHP-treated HM was only through non-covalent interactions rather than disulfide bonds. Moreover, only heat treatment induced the insoluble aggregation of ⍺-lactalbumin. Overall, compared to heat treatment, HHP produced a milder effect on protein aggregation, validating the use of this process to better preserve the native state of HM bioactive proteins.
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Affiliation(s)
- Negar Gharbi
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
| | - Debbie Stone
- Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada
| | - Nahuel Fittipaldi
- Department of Pathology and Microbiology, Faculty of Veterinary Medicine, University of Montreal, Saint-Hyacinthe, QC, Canada; Public Health Ontario, Toronto, Ontario, Canada
| | - Sharon Unger
- Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada; Department of Nutritional Sciences, University of Toronto, Toronto, Canada,; Department of Pediatrics, University of Toronto, Toronto, Canada; Department of Pediatrics, Sinai Health, Toronto, Canada
| | - Deborah L O'Connor
- Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada; Department of Nutritional Sciences, University of Toronto, Toronto, Canada,; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada; Department of Pediatrics, Sinai Health, Toronto, Canada
| | - Yves Pouliot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Canada.
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3
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Pan Z, Ye A, Fraser K, Li S, Dave A, Singh H. Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks. Curr Res Food Sci 2023; 8:100655. [PMID: 38204877 PMCID: PMC10776417 DOI: 10.1016/j.crfs.2023.100655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/05/2023] [Accepted: 12/06/2023] [Indexed: 01/12/2024] Open
Abstract
The effect of milk fat globule (MFG) size and species (sheep versus cow) on the lipid and protein compositions of sheep and cow milks was studied. The MFGs in raw cow and sheep milks were separated into six significantly different-sized (1.5-5.5 μm) groups by a gravity-based separation method, and their fatty acids, their lipidomes and the protein compositions of their MFG membranes were determined. The proportions of polar lipids increased but glycoproteins decreased with decreasing MFG size in both sheep milk and cow milk; the fatty acid composition showed few differences among the MFG groups. The average size of each MFG group was comparable between sheep milk and cow milk. Sheep milk contained higher proportions of short-chain fatty acids, medium-chain fatty acids and sphingomyelin than cow milk in all MFG groups. The proportion of glycoproteins was higher in cow MFG membrane than in sheep MFG membrane. The results suggested that the lipid and protein compositions were markedly species and size dependent.
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Affiliation(s)
- Zheng Pan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Karl Fraser
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- AgResearch, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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4
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Wang Y, Guo M, Ren F, Wang P, Li H, Li H, Li Y, Luo J, Yu J. A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level. Food Res Int 2023; 173:113351. [PMID: 37803655 DOI: 10.1016/j.foodres.2023.113351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/30/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Milk fat globule membrane (MFGM) proteins have several biological functions and maintain the fat globule structure. However, the major MFGM protein compositions in simulated human milk emulsions are different from those in human milk due to the composition loss in the isolation process of MFGM materials. To overcome this limitation, we developed a novel strategy, namely, the solution enriched with MFGM was homogenized with cream separated from the milk rich in large-sized fat globules. The results of physicochemical properties and the interfacial protein coverage of the emulsions showed that the emulsions prepared by the new method had a smaller particle size, higher stability, and more interfacial protein coverage when the ratio of fat to protein was 1:3. In addition, proteome differences in interfacial proteins between the new emulsions and simulated infant formula emulsions were investigated, and the results revealed that the interface of the emulsions prepared by the new method contained all major MFGM proteins and unique GO annotations and KEGG pathways. However, only four MFGM proteins (XO, ADPH, PAS 6/7) were quantified at the interface of the emulsions prepared by the common method. Furthermore, the protein number and the total relative abundance of major MFGM proteins were approximately 2-fold and 475-fold higher at the interface of the emulsions prepared by the new method compared to the common method. Overall, the study modulated the interfacial protein composition of fat globules by screening the sources of lipid and homogenization methods and revealed its potential effect on processing stability and biological properties.
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Affiliation(s)
- Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Mengyuan Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fazheng Ren
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Hongjuan Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Hongbo Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
| | - Jie Luo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
| | - Jinghua Yu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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5
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Alinovi M, Rinaldi M, Paciulli M, Bot F, Barbanti D, Chiavaro E. Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions. Foods 2023; 12:2447. [PMID: 37444185 DOI: 10.3390/foods12132447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/19/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products.
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Affiliation(s)
- Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Francesca Bot
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze Pad. 33 (Tecnopolo), 43124 Parma, Italy
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6
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Zhang J, Duley JA, Cowley DM, Shaw PN, Koorts P, Bansal N. Comparative proteomic analysis of donor human milk pasteurized by hydrostatic high-pressure. Food Chem 2023; 403:134264. [DOI: 10.1016/j.foodchem.2022.134264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/10/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022]
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7
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Señoráns M, Gallo V, Calvo MV, Fontecha J. Lipidomic and Proteomic Profiling of the Milk Fat Globule Membrane from Different Industrial By-Products of the Butter and Butter Oil Manufacturing Process. Foods 2023; 12:foods12040750. [PMID: 36832824 PMCID: PMC9956092 DOI: 10.3390/foods12040750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Recent studies have demonstrated the positive effects of regular intake of milk fat globule membranes (MFGMs) on neural and cognitive development, as well as immune and gastrointestinal health in infants and elders. Dairy products and by-products generated from the butter and butter oil manufacturing process are valuable sources of MFGM. Thus, in view of the growing need to reduce by-products and waste, it is crucial to foster research aimed at the valorization of dairy by-products rich in MFGM. For this purpose, all the by-products coming from butter and butter oil production (from raw milk to the related by-products) were used to study the MFGM isolated fractions, followed by their characterization through a combined lipidomic and proteomic approach. The patterns of polar lipids and proteins indicated that buttermilk (BM), butterserum (BS), and their mix (BM-BS blend) are the most suitable by-products to be employed as starting material for the isolation and purification of MFGMs, thus obtaining MFGM-enriched ingredients for the manufacture of products with high biological activity.
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8
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Wang Z, Zhang N, Li F, Yue X. Effects of pre-partum dietary crude protein level on colostrum fat globule membrane proteins and the performance of Hu ewes and their offspring. Front Vet Sci 2022; 9:1046214. [DOI: 10.3389/fvets.2022.1046214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022] Open
Abstract
Dietary proteins play important roles in the growth and reproduction of sheep, and the ewe's demand for proteins increases dramatically during late pregnancy. This research aimed to investigate the effect of dietary crude protein (CP) levels during late pregnancy on colostrum fat globule membrane (MFGM) protein and the growth performance of Hu sheep and their offspring, and provide a reference for the protein intake of ewes during late pregnancy. A total of 108 multiparous Hu sheep (45.6 ± 1.18 kg) were selected for this study, then 60 pregnant ewes confirmed by B-scan ultrasonography were randomly divided into three treatments (20 ewes/treatment) and fed by total mixed ration pellet with CP levels at 9.00% (LP), 12.0% (MP), and 15.0% (HP) during late pregnancy, respectively. The weight and dry matter intake of ewes during late pregnancy were recorded to calculate the average daily gain (ADG) and feed conversion ratio (FCR). Twin lambs were weighed on days 0, 7, 14, 30, 60, and 180 after birth to calculate ADG. Meanwhile, the colostrum of ewes was collected within 12 h after delivery. The colostrum MFGM proteins were identified and quantified by the isobaric tag for relative and absolute quantification (iTRAQ) coupled with liquid chromatography-tandem mass spectrometry methods. In addition, biological functions of differentially expressed proteins (DEPs) were annotated by Gene Ontology annotation and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis. The results revealed that a 15.0% CP level had significant effects on the BW of lambs on days 0, 7, and 30 (P < 0.05). Notably, a total of 1,529 MFGM proteins were identified and 286 DEPs were found among three treatments. Functional analysis showed that DEPs were mainly involved in cell growth, differentiation, and tissue repair, and involved in metabolic pathways, such as the porphyrin and chlorophyll metabolism pathways. In this study, lambs in HP treatment had better growth performance; moreover, dietary 15.0% CP level also affected the colostrum MFGM proteins composition of Hu ewes. These observations can facilitate future studies on the feeding regimen of ewes during late pregnancy.
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Li S, Pan Z, Ye A, Cui J, Dave A, Singh H. Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105213] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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11
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Vigneux MPB, Villeneuve W, Pouliot Y, Britten M. Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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13
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Roy D, Moughan PJ, Ye A, Hodgkinson SM, Stroebinger N, Li S, Dave AC, Montoya CA, Singh H. Structural changes during gastric digestion in piglets of milk from different species. J Dairy Sci 2022; 105:3810-3831. [DOI: 10.3168/jds.2021-21388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Accepted: 12/26/2021] [Indexed: 11/19/2022]
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14
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Tai P, Golding M, Singh H, Everett D. The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Patrick Tai
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Matt Golding
- Riddet Institute, Palmerston North, New Zealand
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | | | - David Everett
- Riddet Institute, Palmerston North, New Zealand
- Grasslands Research Centre, AgResearch, Palmerston North, New Zealand
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15
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Zhao L, Wang J, Mao X. Composition and interfacial properties play key roles in different lipid digestion between goat and cow milk fat globules in vitro. Food Chem 2021; 374:131538. [PMID: 34839970 DOI: 10.1016/j.foodchem.2021.131538] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 10/12/2021] [Accepted: 11/04/2021] [Indexed: 12/25/2022]
Abstract
The different TAG, interfacial properties and digestion rate between goat and cow milk fat globules were investigated. The mechanism of their different lipid digestion was also elucidated. Raw goat milk fat globules had smaller size, less large molecular weight and unsaturated TAG, larger liquid-ordered region and fewer glycoproteins, which contributed to the higher digestion rate than cow milk. After homogenization, the goat lipids also had higher digestion rate that was attributed to the special structure of easy-to-digest TAG and less glycosylated molecules not globule size. More integrated phospholipid layers and glycosylated molecules of HTST milk fat globules resulted in a lower lipid digestion rate than other processed milks. No difference in digestion rate between pasteurized goat and cow milk fat globules might be explained by the more denatured proteins and glycosylated molecules, respectively. Therefore, the TAG and interfacial properties contributed to different digestion between goat and cow milk fat globules.
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Affiliation(s)
- Lili Zhao
- College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Jun Wang
- College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xueying Mao
- College of Food Science & Nutritional Engineering, Key Laboratory of Functional Dairy, Ministry of Education, China Agricultural University, Beijing 100083, China.
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16
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Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106642] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Lu N, Wang J, Chen Z, Zhang X, Chen C, Wang S. The effect of adding phospholipids before homogenization on the properties of milk fat globules. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111659] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Roy D, Ye A, Moughan PJ, Singh H. Impact of gastric coagulation on the kinetics of release of fat globules from milk of different species. Food Funct 2021; 12:1783-1802. [PMID: 33514994 DOI: 10.1039/d0fo02870c] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The behavior of fat globules during the gastric digestion of raw and pasteurized cow, goat, and sheep whole milks was studied using a human gastric simulator. Microstructural and physicochemical analysis revealed that, initially, the coagulation of the milks in the human gastric simulator resulted in the majority of the milk fat globules being entrapped within the curd. As the digestion progressed, the proportion of fat globules entrapped within the aggregated protein matrix (curd) decreased; there was also some flocculation as well as coalescence of the fat globules within the curd. The liberation of the entrapped fat globules from the curd to the liquid phase of the chyme was strongly dependent on the disintegration and hydrolysis of the structured casein network. Surprisingly, the fat globules released (or already present) into the liquid phase of the chyme were not as extensively coalesced as those remaining within the curd. These phenomena were observed to be similar for the raw and pasteurized whole milk of all species. The pasteurized whole milks from all species formed relatively less structured coagula compared with their raw milk counterparts, leading to a greater extent of protein breakdown and, thus, higher proportions of fat release from the pasteurized milk curds. This study provides a deeper understanding of how the curd-forming properties of different mammalian milks in the gastric environment provide controlled delivery of nutrients (such as protein and fat).
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Affiliation(s)
- Debashree Roy
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Paul J Moughan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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19
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Wang M, Cao C, Wang Y, Li H, Li H, Yu J. Comparison of bovine milk fat globule membrane protein retention by different ultrafiltration membranes using a label-free proteomic approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111219] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Abstract
This review provides an overview of the composition, structure, and biological activities of milk fat globule membrane (MFGM) compounds with focus on the future application of this compound as a food ingredient. MFGM is a particular component of mammalian milks and is comprised of a tri-layer of polar lipids, glycolipids and proteins. In recent years, MFGM has been extensively studied for the purpose of enhancing the efficacy of infant nutrition formula. For example, infant formulas supplemented with bovine MFGM have shown promising results with regard to neurodevelopment and defense against infections. Components of MFGM have been shown to present several health benefits as the proteins of the membrane have shown antiviral activity and a reduction in the incidence of diarrhea. Moreover, the presence of sphingomyelin, a phospholipid, implies beneficial effects on human health such as enhanced neuronal development in infants and the protection of neonates from bacterial infections. The development of a lipid that is similar to human milk fat would represent a significant advance for the infant formula industry and would offer high technology formulas for those infants that depend on infant formula. The complexity of the structure of MFGM and its nutritional and technological properties is critically examined in this review with a focus on issues relevant to the dairy industry.
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21
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Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Kiełczewska K, Ambroziak K, Krzykowska D, Aljewicz M. The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104898] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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23
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Changes in bovine milk fat globule membrane protein components of cream caused by different extent of churning using a label-free proteomic approach. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Chen M, Sagis LM, Sun Q. Emulsification and dilatational surface rheology of ultrasonicated milk fat globule membrane (MFGM) materials. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Ali F, Tian K, Liu X, Atehli D, Wang J. Sodium hexametaphosphate’s impact on hydrodynamic parameters of milk fat globule membrane. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatma Ali
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
- College of Chemical Engineering and Materials Science Tianjin University of Science & Technology Tianjin300457China
| | - Kangming Tian
- College of Chemical Engineering and Materials Science Tianjin University of Science & Technology Tianjin300457China
| | - Xuhui Liu
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
| | - Dima Atehli
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
| | - Jianming Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin300457China
- College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin300457China
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26
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Mohan MS, O'Callaghan TF, Kelly P, Hogan SA. Milk fat: opportunities, challenges and innovation. Crit Rev Food Sci Nutr 2020; 61:2411-2443. [PMID: 32649226 DOI: 10.1080/10408398.2020.1778631] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Milk fat is a high-value milk component that is processed mainly as butter, cheese, cream and whole milk powder. It is projected that approximately 35 million tonnes of milk fat will be produced globally by 2025. This surplus, enhances the need for diversification of milk fat products and the milk pool in general. Infant milk formula producers, for instance, have incorporated enzyme modified ("humanised") milk fat and fat globule phospholipids to better mimic human milk fat structures. Minor components like mono- and di-glycerides from milk fat are increasingly utilized as emulsifiers, replacing palm esters in premium-priced food products. This review examines the chemistry of milk fat and the technologies employed for its modification, fractionation and enrichment. Emerging processing technologies such as ultrasound, high pressure processing, supercritical fluid extraction and fractionation, can be employed to improve the nutritional and functional attributes of milk fat. The potential of recent developments in biological intervention, through dietary manipulation of milk fatty acid profiles in cattle also offers significant promise. Finally, this review provides evidence to help redress the imbalance in reported associations between milk fat consumption and human health, and elucidates the health benefits associated with consumption of milk fat and dairy products.
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Affiliation(s)
- Maneesha S Mohan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Tom F O'Callaghan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Phil Kelly
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Sean A Hogan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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27
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Hansen SF, Hogan SA, Tobin J, Rasmussen JT, Larsen LB, Wiking L. Microfiltration of raw milk for production of high-purity milk fat globule membrane material. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109887] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Atehli D, Wang J, Yu J, Ali F, Wang Y. Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12712] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dima Atehli
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
- Faculty of Health Science Al‐baath University Homs Syria
| | - Jianming Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Jinghua Yu
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Fatma Ali
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Yi Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
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29
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Anto L, Warykas SW, Torres-Gonzalez M, Blesso CN. Milk Polar Lipids: Underappreciated Lipids with Emerging Health Benefits. Nutrients 2020; 12:E1001. [PMID: 32260440 PMCID: PMC7230917 DOI: 10.3390/nu12041001] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 12/24/2022] Open
Abstract
Milk fat is encased in a polar lipid-containing tri-layer milk fat globule membrane (MFGM), composed of phospholipids (PLs) and sphingolipids (SLs). Milk PLs and SLs comprise about 1% of total milk lipids. The surfactant properties of PLs are important for dairy products; however, dairy products vary considerably in their polar lipid to total lipid content due to the existence of dairy foods with different fat content. Recent basic science and clinical research examining food sources and health effects of milk polar lipids suggest they may beneficially influence dysfunctional lipid metabolism, gut dysbiosis, inflammation, cardiovascular disease, gut health, and neurodevelopment. However, more research is warranted in clinical studies to confirm these effects in humans. Overall, there are a number of potential effects of consuming milk polar lipids, and they should be considered as food matrix factors that may directly confer health benefits and/or impact effects of other dietary lipids, with implications for full-fat vs. reduced-fat dairy.
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Affiliation(s)
- Liya Anto
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.A.); (S.W.W.)
| | - Sarah Wen Warykas
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.A.); (S.W.W.)
| | | | - Christopher N. Blesso
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA; (L.A.); (S.W.W.)
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30
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Lee K, Kim A, Hong KB, Suh HJ, Jo K. Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder. Food Sci Anim Resour 2020; 40:209-220. [PMID: 32161916 PMCID: PMC7057044 DOI: 10.5851/kosfa.2020.e5] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/02/2020] [Accepted: 01/03/2020] [Indexed: 12/13/2022] Open
Abstract
Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.
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Affiliation(s)
- Kwanhyoung Lee
- Doosan Corporation, Solus, Suwon 16229, Korea.,Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University, Seoul 02841, Korea
| | - Ara Kim
- Doosan Corporation, Solus, Suwon 16229, Korea
| | - Ki-Bae Hong
- Dongduk Women's University, Seoul 02748, Korea
| | - Hyung Joo Suh
- BK21 Plus, College of Health Science, Korea University, Seoul 02841, Korea
| | - Kyungae Jo
- BK21 Plus, College of Health Science, Korea University, Seoul 02841, Korea
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31
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The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy. Food Res Int 2020; 129:108847. [DOI: 10.1016/j.foodres.2019.108847] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 11/13/2019] [Accepted: 11/18/2019] [Indexed: 02/07/2023]
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32
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Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane. J DAIRY RES 2020; 87:89-93. [PMID: 32026791 DOI: 10.1017/s0022029919000955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.
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33
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Le Roux L, Mejean S, Chacon R, Lopez C, Dupont D, Deglaire A, Nau F, Jeantet R. Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108891] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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34
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Zanabria R, Griffiths MW, Corredig M. Does structure affect biological function? Modifications to the protein and phospholipids fraction of the milk fat globule membrane after extraction affect the antiproliferative activity of colon cancer cells. J Food Biochem 2019; 44:e13104. [PMID: 31808955 DOI: 10.1111/jfbc.13104] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 10/15/2019] [Accepted: 10/22/2019] [Indexed: 11/30/2022]
Abstract
In this work, the known antiproliferative activity of the untreated milk fat globule membrane (MFGM) against human colon cancer cells was employed to test the hypothesis that the supramolecular structure of the MFGM is of important biological significance. The results indicated that there is a relationship between the extent of thermal denaturation and the loss of antiproliferative capacity. There was also a clear reduction of the biological activity, when the MFGM was treated by hydrolysis using trypsin or phospholipase A2 , enzymes specific either for the protein or the phospholipids components present in the MFGM. It was concluded that the bioactivity of the MFGM can not be explained only by the presence of bioactive components, but that their structural organization plays a critical role in the antiproliferative activities of the extracts. PRACTICAL APPLICATIONS: The milk fat globule membrane (MFGM) is characterized by a complex composition and structure, with biological significance. It is known that with processing, the composition of the MFGM is modified, due to protein-protein interactions at the interface. In this work, the MFGM was isolated from untreated milk and while maintaining its overall composition, its molecular and supramolecular structures were modified using heating or specific hydrolysis to the protein or phospholipids' components. All targeted modifications affected the bioefficacy of the MFGM against colon cancer cells, thus demonstrating the importance of processing history on the functionality of the MFGM.
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Affiliation(s)
- Romina Zanabria
- Food Science Department, University of Guelph, Guelph, ON, Canada.,Canadian Research Institute for Food Safety (CRIFS), University of Guelph, Guelph, ON, Canada
| | - Mansel W Griffiths
- Food Science Department, University of Guelph, Guelph, ON, Canada.,Canadian Research Institute for Food Safety (CRIFS), University of Guelph, Guelph, ON, Canada
| | - Milena Corredig
- Food Science Department, University of Guelph, Guelph, ON, Canada.,Food Science Department, Aarhus University, Aarhus, Denmark
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35
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Qu X, Hu H, Wang Y, Cao C, Li H, Liu X, Yu J. Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108531] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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He S, Ye A. Formation and gastrointestinal digestion of β‐carotene emulsion stabilized by milk fat globule membrane. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Shenghua He
- Key Laboratory of Biomarker Based Rapid‐detection Technology for Food Safety of Henan ProvinceXuchang University Xuchang China
| | - Aiqian Ye
- Riddet Institute, Massey University Palmerston North New Zealand
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37
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Wang Y, Liu M, Qu X, Wang S, Ma Z, Zhang R, Li H, Liu X, Yu J. Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108430] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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39
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Li S, Ye A, Singh H. Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system. J Dairy Sci 2019; 102:7747-7759. [PMID: 31326173 DOI: 10.3168/jds.2019-16685] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 05/23/2019] [Indexed: 11/19/2022]
Abstract
We determined seasonal variations in the composition and characteristics of bovine milk, as well as heat-induced changes in the physicochemical properties of the milk, in a typical seasonal-calving New Zealand herd over 2 full milking seasons. Fat, protein, and lactose contents varied consistently during the year in patterns similar to those of the lactation cycle. Seasonality also had significant effects on milk calcium, ionic calcium, fat globule size, buffering capacity, and ethanol stability, but not on casein micelle size. The ratio of casein to total protein did not vary significantly over the season, but late-season milk had the highest content of glycosylated κ-casein (G-κ-CN) and the lowest content of α-lactalbumin in both years. We observed significant between-year effects on protein, total calcium, ionic calcium, pH, and casein:total protein ratio, which might have resulted from different somatic cell counts in the 2 years. Compared with heating at 90°C for 6 min, UHT treatment (140°C for 5 s) induced greater dissociation of κ-casein, a similar extent of whey protein denaturation, a lower extent of whey protein-casein micelle association, and a larger increase in casein micelle size. Indeed, UHT treatment might have triggered significant dissociation of G-κ-CN, resulting in aggregation among the casein micelles and increased apparent mean casein micelle diameter. Seasonality had significant effects on the partitioning of G-κ-CN between the micelle and the serum phase, the extent of whey protein-casein micelle association under both heating conditions, and the casein micelle size of the UHT milk.
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Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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40
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Jo Y, Choi M, Chun J. Effect of high‐energy emulsification on properties of commercial low‐temperature pasteurised milk. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yeon‐Ji Jo
- Department of Agricultural, Food and Nutritional Science University of Alberta Alberta T6G 2P5 Canada
| | - Mi‐Jung Choi
- Department of Food Science and Biotechnology of Animal Resources Konkuk University Seoul 05029Korea
| | - Ji‐Yeon Chun
- Department of Food Bioengineering Jeju National University Jeju 63243 South Korea
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41
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Ren Q, Li L, Dudu OE, Ma Y. Thermal and structural changes of pasteurized milk fat globules during storage. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.12.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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MIYAZAKI T, OKADA K, YAMASHITA T, MIYAZAKI M. Temporal changes of abomasal contents and volumes in calves fed milk diluted with oral rehydration salt solution. J Vet Med Sci 2019; 81:256-262. [PMID: 30606893 PMCID: PMC6395202 DOI: 10.1292/jvms.18-0466] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Accepted: 12/12/2018] [Indexed: 11/22/2022] Open
Abstract
Several manufacturers recommend to feed mixture comprising equal amounts of oral rehydration salt (ORS) solution and milk for diarrheic calves after milk withdrawal. Such a feeding method is expected to supply more nutrients and energy compared to feeding only the ORS solution. However, little is known about the effects of feeding milk diluted with ORS solution on calves' digestive process. This study examined the abomasal contents, volumes, and emptying rates in calves fed whole milk, milk diluted by 50% with ORS solution (50% ORS-milk), and ORS solution. Ultrasonography identified curds in the milk-fed calves, but not in the 50% ORS-milk-fed or the ORS-fed calves. The abomasal fluid of the 50% ORS-milk-fed calves contained not only β-lactoglobulin but also α-casein (CN), β-CN, and κ-CN, which were used for curd formation and undetectable in the milk-fed calves. Abomasal pH was relatively higher in the 50% ORS-milk-fed than that in the milk-fed calves. Abomasal emptying rates were significantly faster in the ORS-fed than in the 50% ORS-milk-fed and the milk-fed calves. These data indicate that the formation of abomasal curd is inhibited in the 50% ORS-milk-fed calves due to the resultant high abomasal pH and low κ-CN concentration. The 50% ORS-milk may not provide rehydration as quickly as the ORS solution. In conclusion, we do not recommend feeding 50% ORS-milk to calves.
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Affiliation(s)
- Tamako MIYAZAKI
- Department of Veterinary Medicine, Faculty of Agriculture,
Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
- Department of Biological Chemistry and Food Sciences,
Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550,
Japan
| | - Keiji OKADA
- Department of Veterinary Medicine, Faculty of Agriculture,
Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
| | - Tetsuro YAMASHITA
- Department of Biological Chemistry and Food Sciences,
Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550,
Japan
| | - Masao MIYAZAKI
- Department of Biological Chemistry and Food Sciences,
Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550,
Japan
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43
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Li W, Li M, Cao X, Yang M, Han H, Kong F, Yue X. Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins from donkey colostrum and mature milk. Food Funct 2019; 10:4256-4268. [DOI: 10.1039/c9fo00386j] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The composition and functions of milk fat globule membrane (MFGM) proteins are important indicators of the nutritional quality of milk.
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Affiliation(s)
- Weixuan Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Mohan Li
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Xueyan Cao
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Mei Yang
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Hongjiao Han
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Fanhua Kong
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Xiqing Yue
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
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44
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Li YH, Wang WJ, Zhang F, Shao ZP, Guo L. Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk. Food Sci Nutr 2019; 7:238-246. [PMID: 30680177 PMCID: PMC6341162 DOI: 10.1002/fsn3.874] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 09/05/2018] [Accepted: 09/09/2018] [Indexed: 12/02/2022] Open
Abstract
The oxidized flavor could affect the sensory acceptability of consumers. In this study, the oxidized flavor compound (OFC) in different heated milk was analyzed using the solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The concentration of OFC increased with increasing the intensity of heat treatment. The concentrations of heptanal, nonanal, 2-heptanone, and 2-nonanone in the heated milk samples were in the range of 1.88-5.51, 1.03-3.26, 6.89-88.04, and 1.46-12.78 μg/kg, respectively. The correlation coefficients between the OFC and the heat intensity were above 0.86. It was found that the intensity of heat treatment (below 80°C for 10 min) could not cause the significant changes in the distribution of fat globules. The contents of partial proteins in milk fat globule membrane gradually destructed with increasing the intensity of heat treatment. The DPPH˙ scavenging activity reduced by 23.15%, and the peroxide value (POV) increased by 37.23% as raw milk was heated at 90°C for 20 min. Values of thiobarbituric acid reactive substances (TBARS) had a tendency to increase as the heated time was operated for 20 min (p < 0.05). It indicated the heat treatment could change the oxidative environment of milk and influence the distribution of milk fat and the formation of oxidized flavor compounds.
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Affiliation(s)
- Yan H. Li
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
| | - Wei J. Wang
- Research & Development InstituteZhejiang Yi Ming Food Co. Ltd.WenzhouChina
| | - Fan Zhang
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
| | - Zhi Peng Shao
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
| | - Liang Guo
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
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45
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Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
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Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
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Lee H, Padhi E, Hasegawa Y, Larke J, Parenti M, Wang A, Hernell O, Lönnerdal B, Slupsky C. Compositional Dynamics of the Milk Fat Globule and Its Role in Infant Development. Front Pediatr 2018; 6:313. [PMID: 30460213 PMCID: PMC6232911 DOI: 10.3389/fped.2018.00313] [Citation(s) in RCA: 144] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Accepted: 10/02/2018] [Indexed: 12/17/2022] Open
Abstract
Human milk is uniquely optimized for the needs of the developing infant. Its composition is complex and dynamic, driven primarily by maternal genetics, and to a lesser extent by diet and environment. One important component that is gaining attention is the milk fat globule (MFG). The MFG is composed of a triglyceride-rich core surrounded by a tri-layer membrane, also known as the milk fat globule membrane (MFGM) that originates from mammary gland epithelia. The MFGM is enriched with glycerophospholipids, sphingolipids, cholesterol, and proteins, some of which are glycosylated, and are known to exert numerous biological roles. Mounting evidence suggests that the structure of the MFG and bioactive components of the MFGM may benefit the infant by aiding in the structural and functional maturation of the gut through the provision of essential nutrients and/or regulating various cellular events during infant growth and immune education. Further, antimicrobial peptides and surface carbohydrate moieties surrounding the MFG might have a pivotal role in shaping gut microbial populations, which in turn may promote protection against immune and inflammatory diseases early in life. This review seeks to: (1) understand the components of the MFG, as well as maternal factors including genetic and lifestyle factors that influence its characteristics; (2) examine the potential role of this milk component on the intestinal immune system; and (3) delineate the mechanistic roles of the MFG in infant intestinal maturation and establishment of the microbiota in the alimentary canal.
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Affiliation(s)
- Hanna Lee
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Emily Padhi
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Yu Hasegawa
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Jules Larke
- Department of Nutrition, University of California, Davis, Davis, CA, United States
| | - Mariana Parenti
- Department of Nutrition, University of California, Davis, Davis, CA, United States
| | - Aidong Wang
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Olle Hernell
- Department of Clinical Sciences, Pediatrics, Umeå University, Umeå, Sweden
| | - Bo Lönnerdal
- Department of Nutrition, University of California, Davis, Davis, CA, United States
| | - Carolyn Slupsky
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
- Department of Nutrition, University of California, Davis, Davis, CA, United States
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Peng F, He S, Yi H, Li Q, Xu W, Wang R, Ma Y. Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1460755] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Fangshuai Peng
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Shenghua He
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, People’s Republic of China
| | - Qi Li
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Weili Xu
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Rongchun Wang
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
| | - Ying Ma
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, Harbin, People’s Republic of China
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Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ali AH, Wei W, Abed SM, Korma SA, Mousa AH, Hassan HM, Jin Q, Wang X. Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.058] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9525-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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