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| - Isolates from Industrial Buttermilk: Emulsifying Properties ofMaterials Derived from the Milk Fat Globule Membrane
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| - Two isolates were produced from commercial buttermilk: (i) an isolatecontaining whey proteins,caseins, and proteins of the milk fat globule membrane (MFGM); (ii) anisolate of MFGM only. TheMFGM isolate contained a large quantity of membrane fragments from themilk fat globule. TheMFGM fraction was a poor emulsifier, compared to the whole isolate.Emulsions prepared with10% soybean oil needed a much larger amount of MFGM isolate to producea droplet size distributionsimilar to that found for the emulsion prepared using 1−2% (w/v)whole isolate. Heat treatment ofthe cream and the industrial churning process appeared to affect theemulsifying behavior of MFGMproteins. A large amount of β-lactoglobulin was present in theMFGM isolate as a result of heat-induced interactions during pasteurization of the cream. Keywords: Buttermilk; food emulsions; food proteins; proteinadsorption
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