Effect Of Heating On Structure And Composition Of Milk Fat Globule Membrane

The serious phenomenon of milk fat gloubules creaming remains to be solved.Milk fat gloubule membranes paly an important role in the stability of milk fat gloubules in milk,the effect of heating on milk fat gloubules and fat gloubule membranes is obvious.Study of the behavior of milk fat gloubules and fat gloubule membranes in heating process provides a theoretical basis for understanding the characteristics of MFGM and its role in the stability of milk fat gloubules in milk system.Particle size of buttermilk small fat gloubule-milk fat globule membranes system were determined,and under different heating temperature and intensity,the overall distribution and variation of fat droplets in buttermilk fat droplets system were described by statistical method,and the large particle size particles exsit in the buttermilk system with heating.The determination of turbidity in buttermilk small fat gloubule-milk fat globule membranes system,describing the dispersion of particles in system and the denaturation or aggregation of MFGM protein in the heating samples.Buttermilk small fat gloubule--MFGM system were found that fat droplet polymerization behavior under different heating temperature and intensity conditions.After heating small fat droplets to aggregate into larger fat droplets.New polymerization of fat droplets still in the regular sphere in the buttermilk small fat gloubule--MFGM system when heating temperature is lower.However,after the heating temperature reaches a certain degree,newly polymerized fat droplets no longer exist in the regular sphere but in the buttermilk small fat drop--MFGM system.TGA determination of buttermilk--MFGM system showed that thermodynamic behavior of lipid droplets changed and the protein changes in system increased in 480 ?after 100?10min heating.MFGM protein of buttermilk small fat globule-milk fat globule membrane composition system,the MFGM protein of buttermilk system is XO,BTN,PAS6/7,Milk albumen casein,?-LA,?-LG by SDS-PAGE.Milk system fat globules distribution,polymerization,flocculation,and fat globule membrane reconstruction behavior through fluorescence microscopy.Distribution of fat globules in milk is polymorphic.Heating made the MFGM components released into the whey,heating process typical several MFGM re-construction methods and milk casein interacted with MFGM were observed.milk casein interacted with MFGM.Analyzed the effect of heating on the stability of milk system withing Turbisan LAB.Milk fat globule creaming behavior changed significantly and volume concentration of fat globules size less than 2 ?m change at the top of the milk sample under different heating temperature.