Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material

1998 ◽  
Vol 65 (3) ◽  
pp. 465-477 ◽  
Author(s):  
MILENA CORREDIG ◽  
DOUGLAS G. DALGLEISH
Keyword(s):  
Milk Fat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Milk Proteins ◽  
Temperature Treatment ◽  
Water Emulsion ◽  
Oil In Water ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
The Stability ◽  
Oil In Water Emulsion

A fraction derived from the membrane of milk fat globules (MFGM) was isolated from fresh raw cream. The adsorption of MFGM at the interface of oil-in-water emulsions was studied as well as the stability of the emulsions under different conditions (pH, temperature treatment) and the surface potential. The emulsions prepared with MFGM isolates were stable at neutral pH and were destabilized at low pH. By analysis of the protein adsorbed at the interface by polyacrylamide gel electrophoresis, we also determined that the MFGM that covered the surface of the oil-in-water emulsion could not be displaced by surfactants such as Tweens and Triton X-100 and was not affected by the presence of other proteins such as caseins and β-lactoglobulin added to the emulsion. A strong molecular interaction between the adsorbed MFGM, composed of phospholipid and protein, may exist at the interface, rendering the newly formed membrane very little affected by the presence of other surfactants. This MFGM-stabilized emulsion was characterized by a behaviour very different from that of emulsions stabilized by other milk proteins.

scholarly journals Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1251 ◽  
Author(s):  
Michele Manoni ◽  
Chiara Di Lorenzo ◽  
Matteo Ottoboni ◽  
Marco Tretola ◽  
Luciano Pinotti
Keyword(s):  
Milk Fat ◽  
Human Breast Milk ◽  
Primary Role ◽  
Water Emulsion ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Lipid Fractions ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule

Milk is a lipid-in-water emulsion with a primary role in the nutrition of newborns. Milk fat globules (MFGs) are a mixture of proteins and lipids with nutraceutical properties related to the milk fat globule membrane (MFGM), which protects them, thus preventing their coalescence. Human and bovine MFGM proteomes have been extensively characterized in terms of their formation, maturation, and composition. Here, we review the most recent comparative proteomic analyses of MFGM proteome, above all from humans and bovines, but also from other species. The major MFGM proteins are found in all the MFGM proteomes of the different species, although there are variations in protein expression levels and molecular functions across species and lactation stages. Given the similarities between the human and bovine MFGM and the bioactive properties of MFGM components, several attempts have been made to supplement infant formulas (IFs), mainly with polar lipid fractions of bovine MFGM and to a lesser extent with protein fractions. The aim is thus to narrow the gap between human breast milk and cow-based IFs. Despite the few attempts made to date, supplementation with MFGM proteins seems promising as MFGM lipid supplementation. A deeper understanding of MFGM proteomes should lead to better results.

Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device

2018 ◽  
Vol 77 ◽  
pp. 96-106 ◽  
Author(s):  
Talita A. Comunian ◽  
Raheleh Ravanfar ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Fish Oil ◽  
Microfluidic Device ◽  
Water Emulsion ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

scholarly journals Stabilization of oil-in-water emulsion with brewer’s yeast hydrolysate

2020 ◽  
pp. 8-12
Author(s):  
Nominchuluu Ch ◽  
Enkh-Ariun A ◽  
Nomin B ◽  
Oyuntuya B ◽  
Bayarjargal M ◽  
...  
Keyword(s):  
Sulfonic Acid ◽  
Droplet Diameter ◽  
Fold Increase ◽  
Brewer’S Yeast ◽  
Water Emulsion ◽  
Brewer's Yeast ◽  
Yeast Hydrolysate ◽  
Oil In Water ◽  
The Stability ◽  
Oil In Water Emulsion

The aim of this study was to determine the effect of spent brewer's yeast hydrolysate on the stabilization of lecithincontaining oil-in-water emulsion. The emulsion was prepared using a 1: 9 oil-to-water ratio with 8% lecithin and homogenized for30 min at 10,000 and 13,000 rpm. The brewer's yeast hydrolysate was added to the lecithin-based oil-in-water emulsion by 0.5%, 1.5%, and 3%, respectively. The oil droplet diameter and creaming index of emulsions were determined by comparison with the control. The stability of the emulsion containing 1.5% of brewer's yeast hydrolysate was 88.2%, and the proportion of oil droplets with a diameter of 1.5-3 μm reached 80%, which is an advantage over other options. The addition of brewer's yeast hydrolysate to the emulsion by 1.5% resulted in a 4.4-fold increase in the IC50 value of 2,2ʹ -azinobis- (3-ethyl-benzothiazolin-6-sulfonic acid) (ABTS) cationic radical inhibition. These results suggest that the use of 1.5% brewer's yeast hydrolysate to produce lecithin-based oil-in-water emulsion has a positive effect on emulsion stability and antioxidant activity, while increasing nutritional value. Пивоны дрожжийн гидролизат агуулсан усан суурьтай эмульсийн тогтворжилтын судалгаа Хураангуй: Энэхүү судалгааны ажилд пивоны дрожжийн гидролизатыг лецитин агуулсан усан суурьтай эмульсийн тогтворжилтод үзүүлэх нөлөөллийг тодорхойлох зорилтыг тавьсан. Эмульсийг бэлтгэхэд тос, усны харьцааг 1:9,лецитинийг 8%-иар авч 10000 ба 13000 эрг/мин хурдтайгаар нийт 30 мин гомогенжүүлэв. Лецитин агуулсан усан суурьтай эмульсийн найрлагад пивоны дрожжийн гидролизатыг 0.5%, 1.5%, 3%-иар нэмж, эмульс дэх тосны бөмбөлгийн диаметр, өтгөрөлтийн индексийг хяналтын эмульстэй харьцуулан тодорхойлов. Пивоны дрожжийн гидролизатыг 1.5%-иар агуулсан эмульсийн тогтворжилт 88.2% байсан ба 1.5-3 μм диаметртэй бөмбөлгийн эзлэх хувь 80%-д хүрсэн нь бусад хувилбараас давуу үзүүлэлт болно. Пивоны дрожжийн гидролизатыг эмульсийн найрлагад 1.5%-иар нэмэхэд 2,2ʹ -azinobis-(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) катион радикал дарангуйлах IC50 утга 4.4 дахин нэмэгдэж байсан ба гидролизатын концентрацаас хамааран эмульсийн антиоксидант идэвх нэмэгдэж байсан. Эдгээр дүн лецитин агуулсан усан суурьтай эмульс гарган авахад пивоны дрожжийн гидролизатыг 1.5%-иар нэмж ашиглах нь тэжээллэг чанарыг нэмэгдүүлэхийн хамтаар эмульсийн тогтворжилт, антиоксидант идэвхэд эерэгээр нөлөөлж байгааг харуулж байна.  Түлхүүр үг: Гидролизат, эмульс, бөмбөлгийн хэмжээ, тогтворжилт, антиоксидант идэвх

scholarly journals Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application

RSC Advances ◽  
2021 ◽  
Vol 11 (41) ◽  
pp. 25141-25157
Author(s):  
Yan Ran Tang ◽  
Supratim Ghosh
Keyword(s):  
Thermal Denaturation ◽  
Droplet Surface ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Cake Baking ◽  
The Stability ◽  
Canola Proteins ◽  
Oil In Water Emulsion ◽  
Canola Protein

The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.

Effect of Berries Extracts on the Oxidative Stability of Silybum marianum Oil and its 20% Oil-in-water Emulsion

2008 ◽  
Vol 59 (9) ◽  
Author(s):  
Mariana Pop ◽  
Alfa Xenia Lupea
Keyword(s):  
Oxidation Process ◽  
Conjugated Dienes ◽  
Silybum Marianum ◽  
Water Emulsion ◽  
Ambient Storage ◽  
Oil In Water ◽  
Conjugated Trienes ◽  
The Stability ◽  
Oil In Water Emulsion ◽  
Mountain Cranberry

The effect of Vaccinium vitis-idaea (mountain cranberry) and Vaccinium myrtilus (bilberry) fruits extracts on the stability of Silybum marianum oil and its 20% oil-in-water emulsion under ambient storage were investigated. The oxidation process of oil and emulsions was followed by measuring the peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT) and p-anisidine value (p-AV).

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