Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

Annamari Jukkola; Riitta Partanen; Wenchao Xiang; Antti Heino; Orlando J. Rojas

doi:10.1016/j.foodhyd.2019.03.005

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

Annamari Jukkola^*, Riitta Partanen, Wenchao Xiang, Antti Heino, Orlando J. Rojas

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

4 Citations (Scopus)

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Abstract

Natural food surfactants were produced from membrane-derived fragments of milk fat globules (MFGM) obtained from cream and buttermilk by microfiltration with diafiltration followed by churning. The obtained MFGM fragments were demonstrated for their emulsifying and functional properties and as substitute of commercial phospholipids (lecithin). Fine emulsions (droplet size ∼1.2 μm) were obtained by stabilization of the oil/water interface after low energy sonication. Stable emulsions were obtained with lecithin in the pH range between 5.8 and 7.8, whereas MFGM components enabled better stability above pH 6. Coalescence took place in the presence of calcium, owing to electrostatic screening. The stability of the emulsions increased with the addition of casein, which formed droplet flocs. The calcium-binding ability of MFGM is proposed to inhibit protein (casein) flocculation, leading to a highly interacting network that prevents phase separation and stable MFGM-based food emulsions.

Original language	English
Pages (from-to)	30-37
Number of pages	8
Journal	FOOD HYDROCOLLOIDS
Volume	94
DOIs	https://doi.org/10.1016/j.foodhyd.2019.03.005
Publication status	Published - 7 Mar 2019
MoE publication type	A1 Journal article-refereed

Keywords

Casein
Emulsifier
Food emulsion
MFGM
Phospholipid
Sonication

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10.1016/j.foodhyd.2019.03.005

CHEM_Jukkola_et_al_Food_emulsifiers_on_Milk_Fat_2019_Food_HydrocolloidsAccepted author manuscript, 956 KBLicence: CC BY-NC-ND

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title = "Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins",

abstract = "Natural food surfactants were produced from membrane-derived fragments of milk fat globules (MFGM) obtained from cream and buttermilk by microfiltration with diafiltration followed by churning. The obtained MFGM fragments were demonstrated for their emulsifying and functional properties and as substitute of commercial phospholipids (lecithin). Fine emulsions (droplet size ∼1.2 μm) were obtained by stabilization of the oil/water interface after low energy sonication. Stable emulsions were obtained with lecithin in the pH range between 5.8 and 7.8, whereas MFGM components enabled better stability above pH 6. Coalescence took place in the presence of calcium, owing to electrostatic screening. The stability of the emulsions increased with the addition of casein, which formed droplet flocs. The calcium-binding ability of MFGM is proposed to inhibit protein (casein) flocculation, leading to a highly interacting network that prevents phase separation and stable MFGM-based food emulsions.",

keywords = "Casein, Emulsifier, Food emulsion, MFGM, Phospholipid, Sonication",

author = "Annamari Jukkola and Riitta Partanen and Wenchao Xiang and Antti Heino and Rojas, {Orlando J.}",

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AU - Jukkola, Annamari

AU - Partanen, Riitta

AU - Xiang, Wenchao

AU - Heino, Antti

AU - Rojas, Orlando J.

PY - 2019/3/7

Y1 - 2019/3/7

N2 - Natural food surfactants were produced from membrane-derived fragments of milk fat globules (MFGM) obtained from cream and buttermilk by microfiltration with diafiltration followed by churning. The obtained MFGM fragments were demonstrated for their emulsifying and functional properties and as substitute of commercial phospholipids (lecithin). Fine emulsions (droplet size ∼1.2 μm) were obtained by stabilization of the oil/water interface after low energy sonication. Stable emulsions were obtained with lecithin in the pH range between 5.8 and 7.8, whereas MFGM components enabled better stability above pH 6. Coalescence took place in the presence of calcium, owing to electrostatic screening. The stability of the emulsions increased with the addition of casein, which formed droplet flocs. The calcium-binding ability of MFGM is proposed to inhibit protein (casein) flocculation, leading to a highly interacting network that prevents phase separation and stable MFGM-based food emulsions.

AB - Natural food surfactants were produced from membrane-derived fragments of milk fat globules (MFGM) obtained from cream and buttermilk by microfiltration with diafiltration followed by churning. The obtained MFGM fragments were demonstrated for their emulsifying and functional properties and as substitute of commercial phospholipids (lecithin). Fine emulsions (droplet size ∼1.2 μm) were obtained by stabilization of the oil/water interface after low energy sonication. Stable emulsions were obtained with lecithin in the pH range between 5.8 and 7.8, whereas MFGM components enabled better stability above pH 6. Coalescence took place in the presence of calcium, owing to electrostatic screening. The stability of the emulsions increased with the addition of casein, which formed droplet flocs. The calcium-binding ability of MFGM is proposed to inhibit protein (casein) flocculation, leading to a highly interacting network that prevents phase separation and stable MFGM-based food emulsions.

KW - Casein

KW - Emulsifier

KW - Food emulsion

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