Effects of mono- and diglycerides of fatty acids on the milk fat globule membrane after heat treatment

被引：8
|
作者：
Atehli, Dima [1 ,2 ,3 ]
Wang, Jianming [1 ,2 ]
Yu, Jinghua [1 ,2 ]
Ali, Fatma [1 ,2 ]
Wang, Yi [1 ,2 ]
机构：
[1] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China
[2] Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Tianjin 300457, Peoples R China
[3] Al Baath Univ, Fac Hlth Sci, Homs, Syria
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 04期
基金：
中国国家自然科学基金;
关键词：
Milk fat globule membrane (MFGM); Mono- and diglycerides (M-DGs); Heating; Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE); Stability; DIACYLGLYCEROL; COMPONENTS; STABILITY; PROTEINS;
D O I：
10.1111/1471-0307.12712
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the effect of mono- and diglycerides (M-DGs) on milk fat globule membrane properties after heating was studied. The samples with M-DGs exhibited higher numbers of milk fat globule membrane (MFGM) particles (6-7%) compared to the other samples without M-DGs (5.5%). The samples with low concentrations of M-DG were more stable than the samples without M-DG. Sodium dodecyl sulphate polyacrylamide gel electrophoresis results showed that the bonds of MFGM proteins were strongly stained in the samples with M-DGs compared to heated samples without M-DG. M-DGs are promising emulsifiers as they may protect MFGM during heating and therefore improve the stability of MFGM emulsions.
引用
收藏
页码：667 / 673
页数：7
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