Hostname: page-component-788cddb947-w95db Total loading time: 0 Render date: 2024-10-18T10:38:24.210Z Has data issue: false hasContentIssue false
  • English
  • Français

Changes in structure of the bovine milk fat globule membrane on heating whole milk

Published online by Cambridge University Press:  01 June 2009

Avis V. Houlihan ,
Philippa A. Goddard ,
Barry J. Kitchen  and
Colin J. Masters
Avis V. Houlihan
Affiliation:
International Food Institute of Queensland, 19 Hercules Street, Hamilton, Queensland 4007, Australia
Philippa A. Goddard
Affiliation:
International Food Institute of Queensland, 19 Hercules Street, Hamilton, Queensland 4007, Australia
Barry J. Kitchen
Affiliation:
Cadbury Schweppes (Australia) Ltd, 323 Canterbury Road, Ringwood, Victoria 3134, Australia
Colin J. Masters
Affiliation:
Griffith University, Kessels Road, Nathan, Queensland 4111, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

The effects of heat-induced interactions between milk fat globule membrane components and skim milk proteins in whole milk on the structure of the membrane were examined by isopycnic sucrose density gradient centrifugation and by using Triton X-100 as a membrane probe. Skim milk components were incorporated into all the lipoprotein fractions separated by density gradient centrifugation. High density complexes, higher in density than those found in the natural milk fat globule membrane, were formed during the heat treatment. Losses of natural membrane polypeptides from the medium and low density lipoproteins were observed on heating. Heating whole milk also altered the rate of release of membrane components by detergent, with decreases in protein released and an increase in phospholipid constituents released. Studies on washed cream indicated that some of the changes in the membrane on heating whole milk occurred due to the heat treatment alone, independent of the interactions with skim milk proteins.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 3 , August 1992 , pp. 321 - 329
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anderson, M. & Brooker, B. E. 1975 Loss of material during the isolation of milk fat globule membrane. Journal of Dairy Science 58 1442–1448CrossRefGoogle Scholar
Dalgleish, D. G. & Banks, J. M. 1991 The formation of complexes between serum proteins and fat globules during heating of whole milk. Milchwissenschaft 46 75–78Google Scholar
Freudenstein, C., Keenan, T. W., Eigel, W. N., Sasaki, M., Stadler, J. & Franke, W. W. 1979 Preparation and characterization of the inner coat material associated with fat globule membranes from bovine and human milk. Experimental Cell Research 118 277–294CrossRefGoogle ScholarPubMed
Houlihan, A. V., Goddard, P. A., Nottingham, S. M., Kitchen, B. J. & Masters, C. J. 1992 Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk. Journal of Dairy Research 59 187–195CrossRefGoogle ScholarPubMed
Kanno, C. & Yamauchi, K. 1979 Selective extraction of marker enzymes of bovine milk fat globule membrane by nonionic detergents. Journal of Biochemistry 85 529–534CrossRefGoogle ScholarPubMed
Kitchen, B. J. 1977 Fractionation and characterization of the membranes from bovine milk fat globules. Journal of Dairy Research 44 469–482CrossRefGoogle Scholar
Kobylka, D. & Carraway, K. L. 1972 Proteins and glycoproteins of the milk fat globule membrane. Biochimica et Biophysica Acta 288 282–295CrossRefGoogle ScholarPubMed
McPherson, A. V. & Kitchen, B. J. 1983 Reviews of the progress of Dairy Science: The bovine milk fat globule membrane - its formation, composition, structure and behaviour in milk and dairy products. Journal of Dairy Research 50 107–133CrossRefGoogle Scholar
Mather, I. H. & Keenan, T. W. 1975 Studies on the structure of milk fat globule membrane. Journal of Membrane Biology 21 65–85CrossRefGoogle ScholarPubMed
Nielsen, C. S. & Bjerrum, O. J. 1977 Crossed immunoelectrophoresis of bovine milk fat globule membrane protein solubilized with non-ionic detergent. Biochimica et Biophysica Acta 466 496–509CrossRefGoogle ScholarPubMed