Contribution to the study of camel milk fat globule membrane

[en] The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains.

Disciplines :

Food science

Author, co-author :

Karray, Nadia Laadhar

Danthine, Sabine ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Blecker, Christophe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Attia, Hamadi

Language :

English

Title :

Contribution to the study of camel milk fat globule membrane

Publication date :

2006

Journal title :

International Journal of Food Sciences and Nutrition

ISSN :

0963-7486

eISSN :

1465-3478

Publisher :

Taylor & Francis, Abingdon, United Kingdom

Volume :

Issue :

5-6

Pages :

382-390

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 12 May 2010

Statistics

Number of views

57 (1 by ULiège)

Number of downloads

1 (0 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Anderson, M., Cawston, T.E., Review of the progress of dairy science. The milk-fat globule membrane (1975) J Dairy Res, 42, pp. 459-483
Anderson, M., Cawston, T.E., Cheese-Man, G.C., Molecular weight estimates of milk fat globule membrane protein-sodium dodecyl sulphate complexes by electrophoresis in gradient acrylamide gels (1974) J Biochem, 139, pp. 653-660
Attia, H., Kherouatou, N., Fakhfakh, N., Khorchani, T., Trigui, N., Dromedary milk fat: Biochemical, microscopic and rheological characteristics (2000) J Food Lipids, 7, pp. 95-112
Basch, J.J., Greenberg, R., Farrel Jr., H.M., Identification major proteins. II. Isolation of major proteins from electrophoretic gels and comparison of their amino acid composition (1985) Biochim Biophys Acta, 830, pp. 127-135
Chazelas, S., Razafindralambo, H., Dumont de Chassart, Q., Paqot, M., Surface properties of milk fat globules membrane: Competition between casein and membrane material (1995) Food Macromolecules and Colloids, pp. 95-98. , In Cambridge: Royal Society of Chemistry
Corredig, M., Roesch, R.R., Dalgleish, D.G., Production of a novel ingredient from buttermilk (2003) J Dairy Sci, 86, pp. 2744-2750
Danthine, S., Blecker, C., Paquot, M., Innocente, N., Deroanne, C., Evolution des connaissances sur la membrane du globule gras du lait: Synthèse bibliographique (2000) Le Lait, 80, pp. 209-222
Dufour, E., Subirade, M., Loupil, F., Riaublanc, A., Whey proteins modify the phase transition of milk fat globule phospholipids (1999) Le Lait, 79, pp. 217-228
Evers, J.M., The milk fat globule membrane-compositional and structural changes post secretion by the mammary secretory cell (2004) Int Dairy J, 14, pp. 661-674
Fink, A., Kessler, H.G., Changes in the fat globule membrane produced by heating (1985) Milchwissenschaft, 40, pp. 261-264
Folch, J., Less, M., Sloane-Stanley, H., A simple method for the isolation and purification of total lipids from animal tissue (1975) J Biol Chem, 226, pp. 497-509
Houlihan, A.V., Goddard, P.A., Nottingham, S.M., Kitchen, B.J., Masterscl, Interactions between the BMFGM and skim milk components on heating whole milk (1992) J Dairy Res, 59, pp. 187-195
Innocente, N., Blecker, C., Deroanne, C., Paquot, M., Langmuir film balance study oh the surface properties of a soluble fraction of milk fat globule membrane (1997) J Agric Food Chem, 45, pp. 1559-1563
Iwahashi, M., Maehara, N., Kaneko, Y., Seimiya, T., Spreading pressures for fatty acid crystals at the air/water interface (1985) J Chem Soc, 8, pp. 973-981
Kanno, C., Emulsifying properties of bovine milk fat globule membrane in milk fat emulsion: Conditions for the reconstitution of milk fat globules (1991) J Food Sci, 56, pp. 1219-1223
Kanno, C., Shimomura, Y., Takano, E., Physicochemical properties of milk fat emulsions stabilized with bovine milk fat globule membrane (1989) J Food Sci, 54, pp. 1534-1539
Karray, N., Lopez, C., Lesieur, P., Ollivon, M., Dromedary milk fat: Thermal and structural properties 1. Crystalline forms obtained by slow cooling (2004) Le Lait, 84, pp. 399-416
Keenan, T.W., Moon, T.W., Dylewsky, D.P., Lipid globules retain globules membrane material after homogenization (1983) J Dairy Sci, 66, pp. 196-203
Kitchen, B.J., A comparison of the properties of membranes isolated from bovine skim milk and cream (1974) Biochim Biophys Acta, 356, pp. 257-269
Lowry, O.M., Rosenbrough, N.J., Farr, A.L., Randall, R.J., Protein measurement with Folin phenol reagent (1951) J Biol Chem, 193, pp. 265-275
Mather, I.H., A review and proposed nomenclature for major Proteins of the milk-fat globule membrane (2000) J Dairy Sci, 83, pp. 203-247
McPherson, A.V., Kitchen, B.J., Review of the progress of dairy science: The bovine milk fat globule membrane - Its formation, composition, structure and behaviour in milk and dairy products (1983) J Dairy Res, 50, pp. 107-133
Michalski, M.C., Michel, F., Sainmont, D., Briard, V., Apparent zeta-potential as a tool to assess mechanical damages to the milk fat globule membrane (2001) Colloids Surf B Biointerfaces, 23, pp. 23-30
Riccio, P., The proteins of the milk fat globule membrane in the balance (2004) Trends Food Sci Technol, 15, pp. 458-461
Sharma, S.K., Dalgleish, D., Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk (1993) J Agric Food Chem, 41, pp. 1407-1412
Sharma, K.C., Kumari, A., Sareen, V.K., Singh, S., Lipid composition of fat globule membrane from buttermilk and butter serum of buffalo and cow milk (1987) Milchwissenschaft, 42, pp. 439-441
Vaghela, M.N., Kilara, A., A rapid method for extraction of total lipids from whey protein concentrates and separation of lipid classes with solid phase extraction (1995) J AOCS, 72, pp. 1117-1121
Walstra, P., High-melting triglycerides in the fat globule membrane: An artefact? (1974) Neth Milk Dairy J, 28, pp. 3-9
Wooding, F.B.P., Kemp, P., High-melting point triglycerides and the milk-fat globule membrane (1975) J Dairy Res, 42, pp. 419-426