Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk |
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| Affiliation: | 1. STELA Dairy Research Centre, Institute of Nutrition and Functional Foods (INAF), Paul-Comtois Building, Laval University, Quebec City, QC G1V 0A6, Canada;2. Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA 93407, USA;3. Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, QC J2S 8E3, Canada;2. Biosciences Section, Faculty of Veterinary and Agriculture Sciences, The University of Melbourne, Parkville, VIC 3010, Australia;3. Dairy Products Technology Centre, College of Agriculture, Food & Environmental Sciences, California Polytechnic State University, San Luis Obispo 93407;1. Bio-Based Colloids and Materials (BiCMat), Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, 00076 Espoo, Finland;2. Valio Ltd., R&D Center, PO Box 30, 00039 Valio, Finland;1. Bio-Based Colloids and Materials (BiCMat), Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, 00076, Espoo, Finland;2. Valio Ltd., R&D Center, PO Box 30, 00039, Valio, Finland;1. Institute of Nutrition and Functional Food (INAF) and Food Science Department, Pavillon Paul Comtois, Université Laval, Quebec, Qc G1V 0A6, Canada;2. Laboratoire de Transformation Alimentaire et Procédés Électro-membranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Pavillon Paul Comtois, Université Laval, Quebec, Qc G1V 0A6, Canada;3. Food Science and Technology Department, University of Nebraska-Lincoln, Lincoln, NE, USA;4. Department of Biological Systems Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68583-0726, USA;5. Lactalis Canada, Victoriaville, Qc G6P 9V7, Canada;1. College of Food Science and Engineering, Ocean University of China, Yushan Road 5, Qingdao, China;2. Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708WG, Wageningen, the Netherlands;1. Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719, Olsztyn, Poland;2. Department of Process Engineering and Equipment, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10–719, Olsztyn, Poland |
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| Abstract: | The objective of this study was to determine the contribution of phospholipids from buttermilk as a nucleus in the heat-induced aggregation of whey proteins. Solutions of whey proteins (5%, w/v) were adjusted to pH 4.6 or 6.8 and then heated at 65 or 80 °C for 25 min with or without 1% (w/v) of milk fat globule membrane (MFGM) extract or phospholipid powder. The aggregation mechanisms were characterised using analysis with Ellman's reagent, one-dimensional gel electrophoresis, thin-layer chromatography, and three-dimensional confocal laser-scanning microscopy. Three-dimensional images showed protein/phospholipid interactions in the presence of MFGM extract or phospholipids, and thin-layer chromatography plates showed no trace of free phospholipids after 20 min at pH 4.6. Overall, the results demonstrate that phospholipids from buttermilk were involved in the formation of protein aggregates through the MFGM fragments at a low temperature, whereas phospholipids could interact directly with the proteins at a higher temperature (80 °C). |
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