Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules |
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| Authors: | CHOEMON KANNO |
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| Affiliation: | Author Kanno is with the Dept. of Animal Science, Utsunomiya Univ., Utsunomiya 321, Japan. |
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| Abstract: | A procedure for the reconstitution of milk fat globules (MFG) stabilized with milk fat globule membrane (MFGM) was developed. MFG was reconstituted by homogenizing a mixture of 1% MFGM and 25% milk fat at 45°C and at pH 7.0 for 1 min. The emulsifying properties of MFGM were evaluated by emulsifying activity (EA), emulsion stability (ES), whippability and foam stability. Of the variables affecting the reconstitution of MFG, prolonged homogenization decreased EA and ES. About 25% milk fat gave maximal EA and ES, increasing the MFGM concentration increased both EA and ES, which were also influenced by the pH level. Foam disappeared at >30°C. |
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