Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Priyanka MALIK*, Sabine DANTHINE, Aman PAUL, Christophe BLECKER
Fat globules in milk are present in form of emulsion stabilized by milk fat globule membrane (MFGM) which originates in mammary gland. Buttermilk which is rich source of MFGM finds application as an ingredient in dairy and food industry (emulsions, infant formulas & low fat products) for its emulsifying and stabilizing properties which are associated to polar lipids. Phospholipids & some proteins have also shown some medicinal properties. So, MFGM received much attention in recent years due to its health-beneficial & technological properties. This work has been carried out with the objective to characterize MFGM at different stages of extraction. MFGM fractions were isolated from fresh cream and collected at different steps during processing to study its physical-chemical characterization. The fractions were characterized for their chemical composition to have an idea at which stage which components are isolated. The sample were also characterized for their surface properties which included study of mechanical properties of monolayer using Langmuir film balance, surface tension and zeta potential. Physical-chemical studies of fractions suggest that each fraction of MFGM have different chemical composition and surface properties which could be of interest for use in different food products depending on the requirement. The choice of these fractions could be done for their use as food additive/ingredient in food industry depending on the application. It may even have an extended application in pharmaceutical industry.
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Composition
