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Effects of dilution, freezing and thawing and drying on the dispersibility of isolated fat globule membrane

Published online by Cambridge University Press:  01 June 2009

H. C. Chien ,
T. Richardson  and
C. H. Amundson
H. C. Chien
Affiliation:
Department of Dairy and Food Industries, University of Wisconsin, Madison, Wisconsin, U.S.A.
T. Richardson
Affiliation:
Department of Dairy and Food Industries, University of Wisconsin, Madison, Wisconsin, U.S.A.
C. H. Amundson
Affiliation:
Department of Dairy and Food Industries, University of Wisconsin, Madison, Wisconsin, U.S.A.
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Summary

The effects of dilution, freezing and thawing, and drying on the dispersibility of fat-globule membrane (FGM) preparations were studied. Dilution of FGM favoured aggregation of the lipoprotein particles. Freezing and thawing of FGM had a similar effect. Drying FGM by roller-drying markedly decreased its dispersibility. Drying by low-temperature vacuum-drying only slightly increased the dispersibility of FGM, while freeze-drying and spray-drying gave larger increases in the dispersibility.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 2 , June 1966 , pp. 217 - 222
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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