Hostname: page-component-76fb5796d-5g6vh Total loading time: 0 Render date: 2024-04-25T08:56:18.262Z Has data issue: false hasContentIssue false
  • English
  • Français

Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane

Published online by Cambridge University Press:  06 February 2020

Steffen F. Hansen ,
Bjørn Petrat-Melin ,
Jan T. Rasmusen ,
Lotte B. Larsen  and
Lars Wiking
Steffen F. Hansen
Affiliation:
Department of Food Science, Aarhus University, Agro Food Park 48, 8200Aarhus N, Denmark
Bjørn Petrat-Melin
Affiliation:
Department of Food Science, Aarhus University, Agro Food Park 48, 8200Aarhus N, Denmark
Jan T. Rasmusen
Affiliation:
Department of Molecular Biology and Genetics, Aarhus University, Gustav Wieds Vej 10C, 8000Aarhus C, Denmark
Lotte B. Larsen
Affiliation:
Department of Food Science, Aarhus University, Agro Food Park 48, 8200Aarhus N, Denmark
Lars Wiking*
Affiliation:
Department of Food Science, Aarhus University, Agro Food Park 48, 8200Aarhus N, Denmark
*
Author for correspondence: Lars Wiking, Email: lars.wiking@food.au.dk
Get access Rights & Permissions [Opens in a new window]

Abstract

The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.

Keywords

Creammilk fat globule membranepasteurizationprocessing
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 89 - 93
Copyright
Copyright © Hannah Dairy Research Foundation 2020

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

Alting, AC, Hamer, RJ, de Kruif, CG, Paques, M and Visschers, RW (2003) Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocolloids 17, 469–479.Google Scholar
Bläckberg, L, Hernell, O, Bengtsson, G and Olivecrona, T (1979) Colipase enhances hydrolysis of dietary triglycerides in the absence of bile salts. Journal of Clinical Investigation 64, 1303–1308.Google ScholarPubMed
Claumarchirant, L, Cilla, A, Matencio, E, Sanchez-Siles, LM, Castro-Gomez, P, Fontecha, J, Alegría, A and Jesús, M (2016) Addition of milk fat globule membrane as an ingredient of infant formulas for resembling the polar lipids of human milk. International Dairy Journal 61, 228–238.Google Scholar
Corredig, M and Dalgleish, DG (1996) Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk. Journal of Dairy Research 63, 441–449.Google Scholar
Corredig, M and Dalgleish, DG (1998) Effect of heating of cream on the properties of milk fat globule membrane isolates. Journal of Agricultural and Food Chemistry 46, 2533–2540.Google Scholar
Crowley, SV, Dowling, AP, Caldeo, V, Kelly, AL and O'Mahony, JA (2016) Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems. Journal of Food Chemistry 194, 184–190.Google ScholarPubMed
Damodaran, S (2010) Zinc-induced precipitation of milk fat globule membranes: a simple method for the preparation of fat-free whey protein isolate. Journal of Agricultural and Food Chemistry 58, 11052–11057.Google ScholarPubMed
Dewettinck, K, Rombaut, R, Thienpont, N, Le, TT, Messens, K and Van Camp, J (2008) Nutritional and technological aspects of milk fat globule membrane material. International Dairy Journal 18, 436–457.Google Scholar
D'Incecco, P, Ong, L, Pellegrino, L, Faoro, F, Barbiroli, A and Gras, S (2018) Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming. Journal of Dairy Science 101, 2984–2997.Google ScholarPubMed
Euber, JR, Brunner, JR, Nilsson, S, Mattsson, N and Singher, HO (1984) Reexamination of fat globule clustering and creaming in cow milk. Journal of Dairy Science 67, 2821–2832.Google Scholar
Gassi, JY, Blot, M, Beaucher, E, Robert, B, Leconte, N, Camier, B, Rousseau, F, Bourlieu, C, Jardin, J, Briard-Bion, V, Labert, S, Gésan-Guiziou, G, Lopez, C and Gaucheron, F (2016) Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: combination of physico-chemical modifications and technological treatments. International Dairy Journal 52, 26–34.Google Scholar
Hansen, SF, Petrat-Melin, B, Rasmussen, JT, Larsen, LB, Ostenfeld, MS and Wiking, L (2018a) Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material. International Dairy Journal 81, 35–41.Google Scholar
Hansen, SF, Larsen, LB and Wiking, L (2018b) Thermal effects on IgM-milk fat globule-mediated agglutination. Journal of Dairy Research 86, 108–113.10.1017/S0022029918000778Google Scholar
Havea, P, Singh, H and Creamer, LK (2001) Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment. Journal of Dairy Research 68, 483–497.Google Scholar
He, S, Tang, H, Yi, H, Xu, W, Ma, Y and Wang, R (2017) Properties of emulsions from milk fat globule membrane and its components. International Journal of Food Properties 20, 1342–1353.Google Scholar
Holzmüller, W, Müller, M, Himbert, D and Kulozik, U (2016) Impact of cream washing on fat globules and milk fat globule membrane proteins. International Dairy Journal 59, 52–61.Google Scholar
Honkanen-Buzalski, T and Sandholm, M (1981) Association of bovine secretory immunoglobulins with milk fat globule membranes. Comparative Immunology, Microbiology & Infectious Diseases 44, 329–342.10.1016/0147-9571(81)90019-9Google Scholar
Houlihan, AV, Goddard, PA, Nottingham, SM, Kitchen, BJ and Masters, CJ (1992) Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk. Journal of Dairy Research 59, 187–195.Google ScholarPubMed
Jukkola, A and Rojas, OJ (2017) Milk fat globules and associated membranes: colloidal properties and processing effects. Advances in Colloid and Interface Science 245, 92–101.10.1016/j.cis.2017.04.010Google ScholarPubMed
Kim, HH and Jiménez-Flores, R (1995) Heat-induced interactions between the proteins of milk fat globule membrane and skim milk. Journal of Dairy Science 78, 24–35.Google ScholarPubMed
Laemmli, UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680–685.Google ScholarPubMed
Lopez, C (2011) Milk fat globules enveloped by their biological membrane: unique colloidal assemblies with a specific composition and structure. Current Opinion in Colloid and Interface Science 16, 391–404.Google Scholar
Mather, IH (2000) A review and proposed nomenclature for major proteins of the milk-fat globule membrane. Journal of Dairy Science 83, 203–247.Google ScholarPubMed
Mathiassen, JH, Nejrup, RG, Frøkiær, H, Nilsson, Å, Ohlsson, L and Hellgren, LI (2015) Emulsifying triglycerides with dairy phospholipids instead of soy lecithin modulates gut lipase activity. European Journal of Lipid Science and Technology 117, 1522–1539.Google Scholar
Michalski, MC, Michel, F, Sainmont, D and Briard, V (2002) Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane. Colloids Surfaces B: Biointerfaces 23, 23–30.10.1016/S0927-7765(01)00203-XGoogle Scholar
Morin, P, Jiménez-Flores, R and Pouliot, Y (2007) Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes. International Dairy Journal 17, 1179–1187.Google Scholar
Oldfield, DJ, Singh, H, Taylor, MW and Pearce, KN (2000) Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk. International Dairy Journal 10, 509–518.Google Scholar
Oshida, K, Shimizu, T, Takase, M, Tamura, Y, Shimizu, T and Yamashiro, Y (2003) Effects of dietary sphingomyelin on central nervous system myelination in developing rats. Pediatric Research 53, 589–593.Google ScholarPubMed
Petrat-Melin, B, Andersen, P, Rasmussen, JT, Poulsen, NA, Larsen, LB and Young, JF (2015) In vitro digestion of purified β-casein variants A1, A2, B, and I: effects on antioxidant and angiotensin-converting enzyme inhibitory capacity. Journal of Dairy Science 98, 15–26.10.3168/jds.2014-8330Google Scholar
Phan, TTQ, Le, TT, Van der Meeren, P and Dewettinck, K (2014) Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products. Journal of Dairy Science 97, 4799–4810.Google ScholarPubMed
Phan, TTQ, Le, TT, Van de Walle, D, Van der Meeren, P and Dewettinck, K (2016) Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions. International Dairy Journal 52, 42–49.10.1016/j.idairyj.2015.08.003Google Scholar
Rasmussen, JT (2009) Bioactivity of milk fat globule membrane proteins. Australian Journal of Dairy Technology 64, 63–67.Google Scholar
Timby, N, Domellöf, E, Hernell, O, Lönnerdal, B and Domellöf, M (2014) Neurodevelopment, nutrition, and growth until 12 mo of age in infants fed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes: a randomized controlled trial. American Journal of Clinical Nutrition 99, 860–868.Google ScholarPubMed
Timby, N, Hernell, O, Vaarala, O, Melin, M, Lönnerdal, B and Domellöf, M (2015) Infections in infants fed formula supplemented with bovine milk fat globule membranes. Journal of Pediatric and Gastroenterology and Nutrition 60, 384–389.Google ScholarPubMed
Wiking, L, Björck, L and Nielsen, JH (2003) Influence of feed composition on stability of fat globules during pumping of raw milk. International Dairy Journal 13, 797–803.Google Scholar
Ye, A, Singh, H, Taylor, MW and Anema, S (2002) Characterization of protein components of natural and heat-treated milk fat globule membranes. International Dairy Journal 12, 393–402.10.1016/S0958-6946(02)00034-1Google Scholar