Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-22T20:12:25.153Z Has data issue: false hasContentIssue false
  • English
  • Français

Surface properties of milk fat globules: interfacial tension studies

Published online by Cambridge University Press:  01 June 2009

Leslie W. Phipps  and
Dilys M. Temple
Leslie W. Phipps
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Dilys M. Temple
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

A method capable of determining the interfacial tension (γ) of individual emulsified liquid drops has been investigated and applied to a study of the surface properties of milk fat globules. Measurements on several organic liquids in bulk against water were made to validate and standardize the technique. With one exception, results agreed well with literature values, but the reproducibility of measurements was not as good as that of other, standard, methods. Measurements performed on small drops were affected by several factors and precision was not high.

The influence of different milk treatments upon the interfacial tension of milk fat globules was studied. Agitation of milk had the effect of increasing γ while the effect was reversed upon allowing agitated milk to stand. Dilution of normal milk with water resulted in an increase in γ while acidification and alkalization produced a decrease. Pasteurization of raw milk caused a slight, non-significant decrease. Values of γ were low, 1–2 mN m-1, irrespective of the nature of the milk treatment and were an order of magnitude smaller than those obtained for interfaces of butter oil and milk protein solutions. The results support the concept of a 2-layer membrane and suggest that changes in γ follow mainly the adsorption/desorption of surface active components in the outer hydrophilic layer of the globule membrane. An inner, firmly bound lipophilic layer, resistant to many different milk treatments, appears to determine the overall low γ value under most conditions.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 1 , February 1982 , pp. 61 - 72
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anderson, M. & Cawston, T. E. 1975 Reviews of the progress of dairy science: the milk-fat globule membrane. Journal of Dairy Research 42 459–483CrossRefGoogle Scholar
Bikerman, J. J. 1947 Surface Chemistry for industrial research p. 148, New York: Academic PressGoogle Scholar
Blodgett, K. B. 1935 Films built by depositing successive monomolecular layers on a solid surface. Journal of the American Chemical Society 57 1007–1022CrossRefGoogle Scholar
Brunner, J. R. 1962 Protein-lipid interactions and their relation to the physical-chemical stability of concentrated milk: a review. Journal of Dairy Science 45 943–951CrossRefGoogle Scholar
Brunner, J. R. 1974 In Fundamentals of Dairy Chemistry 2nd edn. pp. 521–602 (Eds Webb, B. H., Johnson, A. H. and Alford, J. A.). Westport, Conn.: Avi Publishing Co.Google Scholar
Dolby, R. M. 1957 The effect of pH on the extent of splitting or clumping of fat globules caused by agitation of hot cream. Journal of Dairy Research 24, 77–84CrossRefGoogle Scholar
Duthie, A. H., Jensen, R. G. & Gander, G. W. 1961 Interfacial tensions of lipolyzed milk fat-water systems. Journal of Dairy Science 44 401–406CrossRefGoogle Scholar
El Badry, H. M. 1963 Micromanipulators and Micromanipulation. Wien: Springer VerlagCrossRefGoogle Scholar
Fonbrune, P. De 1949 Technique de Micromanipulation. Paris: MassonGoogle Scholar
Franks, F. & Ives, D. J. G. 1960 The adsorption of alcohols at hydrocarbon-water interfaces. Journal of the Chemical Society 741–754CrossRefGoogle Scholar
Fung, Y. C. B. & Tong, P. 1968 Theory of the sphering of red blood cells. Biophysical Journal 8 175–198CrossRefGoogle ScholarPubMed
Horwitz, C., Fremlin, J. H. & Farr, R. F. 1964 Determination of interfacial tension of emulsion droplets. Physics in Medicine and Biology 9 399–405CrossRefGoogle ScholarPubMed
Horwitz, C., Fremlin, J. H. & Farr, R. F. 1965 Changes in the interfacial tension of milk-fat globules. Physics in Medicine and Biology 10 385–392CrossRefGoogle Scholar
Jackson, R. H., Coulson, E. J. & Clark, W. R. 1962 The mucoprotein of the fat/plasma interface of cow's milk. 1. Chemical and physical characterization. Archives of Biochemistry and Biophysics 97 373–377CrossRefGoogle Scholar
Jackson, R. H. & Pallansch, M. J. 1961 Influence of milk proteins on interfacial tension between butter oil and various aqueous phases. Journal of Agricultural and Food Chemistry 9 424–427CrossRefGoogle Scholar
Jennings, H. Y. 1967 The effect of temperature and pressure on the interfacial tension of benzene-water and normal decane-water. Journal of Colloid and Interface Science 24 323–329CrossRefGoogle Scholar
Koops, J. & Tarassuk, N. P. 1959 The effect of various processing treatments on the partition of phosphatides between the fat phase and the milk plasma. Netherlands Milk and Dairy Journal 13 180–189Google Scholar
Loewenstein, M. & Gould, I. A. 1954 The effect of heat on the chemical nature of the material adsorbed on the milk fat globule. Journal of Dairy Science 37 644Google Scholar
Mitchison, J. M. & Swann, M. M. 1954 The mechanical properties of the cell surface. 1. The cell elastimeter. Journal of Experimental Biology 31 443–458CrossRefGoogle Scholar
Mohr, W. & Brockmann, C. 1930 Surface tension of milk. Milchwirtschaftliche Forschungen 10 72–95Google Scholar
Mulder, H. 1957 The surface layers of milk fat globules: 1. Netherlands Milk and Dairy Journal 11 197–212Google Scholar
Mulder, H. & Walstra, P. 1974 The Milk Fat Globule pp. 67–100. Farnham Royal: Commonwealth Agricultural Bureaux (Technical Communication, Commonwealth Bureau of Dairy Science & Technology no. 4)Google Scholar
Nugent, R. L. 1932 The application of the Mudd interfacial technique in the study of protective protein films in oil-in-water emulsions. Journal of Physical Chemistry 36 449–466CrossRefGoogle Scholar
Palmer, L. S. 1944 The structure and properties of the natural fat globule ‘membrane’: a historical review with experiments bearing on a physico-chemical explanation. Journal of Dairy Science 27 471–481CrossRefGoogle Scholar
Patton, S. & Keenan, T. W. 1975 The milk fat globule membrane Biochimica el Biophysica Acta 415 273–309.CrossRefGoogle Scholar
Prentice, J. H. 1969 The milk fat globule membrane, 1955–1968. Dairy Science Abstracts 31 353–356 31 353–356.Google Scholar
Radema, L. 1956 The effect of pasteurization on the partition of phosphatides between the fat and the aqueous phase of cream. 14th International Dairy Congress, Rome 1 (2) 403–410Google Scholar
Rand, R. P. & Burton, A. C. 1964 Mechanical properties of the red cell membrane 1. Membrane stiffness and intracellular pressure. Biophysical Journal 4 115–135CrossRefGoogle Scholar
Sherman, P. 1968 In Emulsion Science pp. 178–190 (Ed. Sherman, P.). New York: Academic PressGoogle Scholar