[en] Viewed from its origin, composition, and physicochemical properties, milk fat-globule membrane (MFGM) appears to act as a good, natural emulsifier and should be also considered as a potential stabilizing agent in the preparation of certain foods, e.g. creams and emulsions, infant formulas, and reduced-fat products. The present work was undertaken in an attempt to gain further information on the physicochemical properties of MFGM. In particular, the purpose of this study was to determine surface properties of a soluble fraction of MFGM (SFMFGM) using a film balance and to investigate the changes in the surface activity at different temperatures, which may occur during milk cream ripening or during heat and mechanical treatments of dairy products. The results showed that film balance measurements at the air/water interface actually provided a useful method for the study of SFMFGM monolayers. It was deduced from the compression isotherms that the SFMFGM films spread at the air/water interface presented a different behavior when the temperature varied from 4 to 40 degrees C.
Albrecht, O.; Sackmann, E. A precision Langmuir film balance measuring system. J. Phys. E. Sci. Instrum. 1980, 13, 512-515.
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. Biochem. J. 1974, 139, 653-660.
Basch, J. J.; Greenberg, R.; Farrell, Jr., H. M. Identification of the milk fat globule membrane proteins. II. Isolation of major proteins from electrophoretic gels and comparison of their amino acid composition. Biochim. Biophys. Acta 1985, 830, 127-135.
Buchheim, W. Membrane of milk fat globules. Ultrastructural, biochemical and technological aspects. Kiel. Milchwintsch. Forschungsber. 1985, 38, 227-246.
Carboni, M. F.; Lercker, G.; Losi G. A simple and efficient method for the extraction of the phospholipids from milk. Riv. Ital. Sostanze Grasse 1985, 62, 151-152.
Chazelas, S.; Razafindralambo, H.; Dumont de Chassart, Q.; Paquot, M. Surface properties of milk fat globule membrane: competition betwen casein and membrane material. In Foods Macromolecules and Colloids; Dicknison, E., Lorient, D., Eds.; Royal Society of Chemistry: Cambridge, U.K., 1985; pp 95-98.
Fink, A.; Kessler, H. G. Changes in the fat globule membrane produced by heating. Milchwissenschaft 1985, 40, 261-264.
Folch, J.; Less, M.; Sloane-Stanley, G. H. A simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem. 1957, 226, 497.
Herrinton, T. M.; Sahi, S. S. Desorption of bovine serum albumine from the air-interface. In Food Emulsions and Foams; Burlington House, Ed.; Royal Society of Chemistry: London, 1987.
Houlihan, A. V.; Goddard, P. A.; Kitchen, B. J.; Masters, C. J. Changes in structure of bovine milk fat globule membrane on heating whole milk. J. Dairy Res. 1992, 59, 321-329.
Iwahashi, M.; Maehara, N.; Kaneko, Y.; Seimiya, T. Spreading pressures for fatty-acid crystals at the air/water interface. J. Chem. Soc. 1985, 8, 973-981.
Kanno, C. Emulsifying properties of bovine milk fat globule membrane in milk fat emulsion: conditions for the reconstitution of milk fat globules. J. Food Sci. 1989, 54, 1534-1539.
Kanno, C.; Shimomura, Y.; Takano, E. Physicochemical properties of milk fat emulsions stabilized with bovine milk fat globule membrane. J. Food Sci. 1991, 56, 1219-1223.
Keenan, T. W.; Moon, T. W.; Dylewski, D. P. Lipides globules retain globule membrane material after homogenization. J. Dairy Sci. 1983, 66, 196-203.
Kitchen, B. J. Fractonation and characterization of the membranes from bovine milk fat globules. J. Dairy Res. 1977, 44, 469-482.
Lowry, O. M.; Rosenbrough, N. J.; Farr, A. L.; Randall, R. J. Protein measurement with Folin phenol reagent. J. Biol. Chem. 1951, 193, 265.
Mather, I. H.; Keenan, T. W. Studies on the structure of milk fat globule membrane. J. Membrane Biol. 1975, 21, 6-85.
McPherson, A. V.; Kitchen, B. J. Reviews of the progress of dairy science: the bovine milk fat globule membrane - its formation, composition, structure and behaviour in milk and dairy products. J. Dairy Res. 1983, 50, 107-133.
McPherson, A. V.; Dash, M.; Kitchen, B. J. Isolation and composition of milk fat globule membrane material. I. From pasteurized milks and creams. J. Dairy Res. 1984, 51, 279-287.
Morrison, W. R. A fast simple and reliable method for the microdetermination of phosphorus in biological materials. Anal. Biochem. 1964, 7, 218-224.
Sharma, S. K.; Dalgleish, D. Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk. J. Agric. Food Chem. 1993, 41, 1407-1412.
Walstra, P. High-melting triglycerides in the fat globule membrane: an artefact? Neth. Milk Dairy J. 1974, 28, 3-9.
Wooding, F. B. P.; Kemp, P. High-melting point triglycerides and the milk-fat globule membrane. J. Dairy Res. 1975, 42, 419-426.
