The formation and breakdown of structured clots from whole milk during gastric digestion

The behaviour of milk fat globules in the coagula of unheated and heated (90 °C for 20 min) whole milk during gastric digestion was investigated using a human gastric simulator.

Download Full-text

Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk

Journal of Dairy Research ◽

10.1017/s0022029900031940 ◽

1996 ◽

Vol 63 (3) ◽

pp. 441-449 ◽

Cited By ~ 88

Author(s):

Milena Corredig ◽

Douglas G. Dalgleish

Keyword(s):

Milk Fat ◽

Whey Proteins ◽

Surface Load ◽

Steam Heating ◽

Fat Globules ◽

Whole Milk ◽

Milk Fat Globules ◽

Fat Globule ◽

Milk Fat Globule Membranes ◽

Β Lactoglobulin

SummaryThe heat-induced binding of whey proteins to milk fat globule membranes in whole milk was investigated by quantitative electrophoresis and laser scanning densitometry. Both α-lactalbumin and β-lactoglobulin bound to the surfaces of fat globules when milk was heated in a water bath in the temperature range 65–85 °C. The interaction behaviour of α-lactalbumin did not seem to change with temperature, and the total amount of protein bound was ∼ 0·2 mg/g fat contained in the cream. The quantity of βlactoglobulin interacting with the milk fat globules increased with temperature from 02 to 0·7 mg/g fat between 65° and 85 °C. Even in whole milk heated at batch pasteurization temperatures (60–65 °C), α-lactalbumin and β-lactoglobulin were found attached to the fat globules. The interactions of the whey proteins with intact fat globule membranes were also investigated in milk heated in an industrial system (a pilot scale UHT and high temperature short time module), and the results were compared with those from the laboratory treatment (simple batch heating). The binding of the whey proteins to fat globules differed between milk heated by UHT using indirect steam heating or direct steam injection (DSI). However, the surface load in milk treated by DSI was not comparable to that of milk treated by batch heating or indirect steam heating, because of the changes in fat globule size and membrane composition caused by the DSI process.

Download Full-text

Glycosphingolipids from bovine milk and milk fat globule membranes: a comparative study. Adhesion to enterotoxigenic Escherichia coli strains

Biological Chemistry ◽

10.1515/bc.2009.003 ◽

2009 ◽

Vol 390 (1) ◽

Cited By ~ 35

Author(s):

Fernando Sánchez-Juanes ◽

Josefa M. Alonso ◽

Lorena Zancada ◽

Pablo Hueso

Keyword(s):

Escherichia Coli ◽

Fatty Acid ◽

Milk Fat ◽

Fatty Acid Content ◽

Fat Globules ◽

Whole Milk ◽

Milk Fat Globules ◽

Milk Fat Globule ◽

Fat Globule ◽

Milk Fat Globule Membranes

AbstractSeveral components of milk fat globule membranes (MFGMs) have been reported to display beneficial health properties and some of them have been implicated in the defense of newborns against pathogens. These observations prompted us to determine the glycosphingolipid content of MFGMs and their interaction with pathogens. A comparative study with whole milk components was also carried out. Milk fat globules and MFGMs were isolated from milk. Gangliosides and neutral glycosphingolipids were obtained from MFGMs and whole milk and their fatty acid contents were determined by gas chromatography-mass spectrometry (GC-MS). MFGMs and whole milk showed similar ganglioside and neutral glycosphingolipid contents, with whole milk having more GM3 and glucosylceramide and less GD3,O-acetyl GD3,O-acetyl GT3, and lactosylceramide. The fatty acid content of gangliosides from both sources showed a similar composition. However, the neutral glycosphingolipid fatty acid content seemed to be quite different. Whole milk had fewer very-long-chain fatty acids (18.1% vs. 46.4% in MFGMs) and more medium-chain and unsaturated C18:1 and C18:2 fatty acids. Milk fat globules, MFGMs, lactosylceramide, and gangliosides GM3 and GD3 were observed to bind enterotoxigenicEscherichia colistrains. Furthermore, bacterial hemagglutination was inhibited by MFGMs and glycosphingolipids.

Download Full-text

In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. I. Gastric digestion

Food Chemistry ◽

10.1016/j.foodchem.2013.06.020 ◽

2013 ◽

Vol 141 (3) ◽

pp. 3273-3281 ◽

Cited By ~ 58

Author(s):

Sophie Gallier ◽

Jack Cui ◽

Trent D. Olson ◽

Shane M. Rutherfurd ◽

Aiqian Ye ◽

...

Keyword(s):

Milk Fat ◽

Structural Changes ◽

Bovine Milk ◽

Gastric Digestion ◽

Fat Globules ◽

Milk Fat Globules

Download Full-text

Interactions of fat globule surface proteins during concentration of whole milk in a pilot-scale multiple-effect evaporator

Journal of Dairy Research ◽

10.1017/s0022029904000512 ◽

2004 ◽

Vol 71 (4) ◽

pp. 471-479 ◽

Cited By ~ 25

Author(s):

Aiqian Ye ◽

Harjinder Singh ◽

Michael W Taylor ◽

Skelte G Anema

Keyword(s):

Milk Fat ◽

Whey Proteins ◽

Skim Milk ◽

Pilot Scale ◽

Surface Proteins ◽

Multiple Effect ◽

Fat Globules ◽

Whole Milk ◽

Milk Fat Globules ◽

Fat Globule

The changes in milk fat globules and fat globule surface proteins during concentration of whole milk using a pilot-scale multiple-effect evaporator were examined. The effects of heat treatment of milk at 95 °C for 20 s, prior to evaporation, on fat globule size and the milk fat globule membrane (MFGM) proteins were also determined. In both non-preheated and preheated whole milk, the size of milk fat globules decreased while the amount of total surface proteins at the fat globules increased as the milk passed through each effect of the evaporator. In non-preheated samples, the amount of caseins at the surface of fat globules increased markedly during evaporation with a relatively small increase in whey proteins. In preheated samples, both caseins and whey proteins were observed at the surface of fat globules and the amounts of these proteins increased during subsequent steps of evaporation. The major original MFGM proteins, xanthine oxidase, butyrophilin, PAS 6 and PAS 7, did not change during evaporation, however, PAS 6 and PAS 7 decreased during preheating. These results indicate that the proteins from the skim milk were adsorbed onto the fat globule surface when the milk fat globules were disrupted during evaporation.

Download Full-text

Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽

10.3390/dairy2020018 ◽

2021 ◽

Vol 2 (2) ◽

pp. 202-217

Author(s):

Michele Manoni ◽

Donata Cattaneo ◽

Sharon Mazzoleni ◽

Carlotta Giromini ◽

Antonella Baldi ◽

...

Keyword(s):

Milk Fat ◽

Lipid Fraction ◽

Value Added ◽

Milk Lipid ◽

Milk Fat Globule Membrane ◽

Fat Globules ◽

Milk Fat Globules ◽

Milk Fat Globule ◽

Fat Globule ◽

Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

Download Full-text