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Isolation and composition of milk fat globule membrane material

II. From homogenized and ultra heat treated milks

Published online by Cambridge University Press:  01 June 2009

Avis V. McPherson ,
Mary C. Dash  and
Barry J. Kitchen
Avis V. McPherson
Affiliation:
Otto Madsen Dairy Research Laboratory, Department of Primary Industries, Hamilton, Brisbane 4007, Australia
Mary C. Dash
Affiliation:
Otto Madsen Dairy Research Laboratory, Department of Primary Industries, Hamilton, Brisbane 4007, Australia
Barry J. Kitchen
Affiliation:
Otto Madsen Dairy Research Laboratory, Department of Primary Industries, Hamilton, Brisbane 4007, Australia
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Summary

The material surrounding the fat globules in commercial pasteurized homogenized milk was isolated by centrifugation of the freeze – thaw extract of the fat globules through a 52·5% (w/v) sucrose solution in simulated milk ultrafiltrate. The purified membrane material contained higher neutral lipid levels than fresh raw milk fat globule membrane (MFGM) material. Caseins and whey proteins, mainly β-lactoglobulin (β-lg) were found to be the major protein components of homogenized milk membrane material. Native MFGM polypeptides comprised only a small proportion of the total protein in these membranes. The total amount of membrane material isolated from homogenized milk was substantially higher than that from fresh raw milk. Analysis of homogenized milk membrane material by linear sucrose density gradient centrifugation showed a different pattern to that found with other milks, indicating the presence of new lipoprotein complexes. Commercial ultra heat treated (UHT) milks were also examined, but it was difficult to obtain isolated MFGM material free from core fat. However, fat globule fractions were isolated from these products by high speed centrifugation and these were analysed intact. Membrane material in these milks contained caseins and whey proteins (mainly β-1g). Natural MFGM polypeptides were present at extremely low levels. Phospholipid levels in UHT milk membranes were greatly reduced compared with membrane material isolated from other milks.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 2 , May 1984 , pp. 289 - 297
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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