Cryo-SEM images of native milk fat globule indicate small casein micelles are constituents of the membrane

RSC Advances ◽  
2014 ◽  
Vol 4 (90) ◽  
pp. 48963-48966 ◽  
Author(s):  
Jie Luo ◽  
Zi Wei Wang ◽  
Fang Wang ◽  
Hao Zhang ◽  
Jiang Lu ◽  
...  
Keyword(s):  
Milk Fat ◽  
Whey Proteins ◽  
Casein Micelles ◽  
Sem Images ◽  
Schematic Representation ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

Schematic representation of the native milk fat globule membrane: casein micelles and whey proteins on the surface of the membrane.

Milk-fat globule membrane in homogenized cream

1978 ◽  
Vol 45 (2) ◽  
pp. 197-208 ◽  
Author(s):  
Donald F. Darling ◽  
David W. Butcher
Keyword(s):  
Milk Fat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Whey Proteins ◽  
Dominant Group ◽  
Casein Micelles ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Subsequent Storage ◽  
Interfacial Membrane

SummaryThe proteins of the milk-fat globule membrane in homogenized cream have been studied using polyacrylamide-gel electrophoresis and electron microscopy. The effects of pasteurization and subsequent storage of the homogenized cream on the strength and composition of the membrane have also been investigated. Caseins and undenatured whey proteins are adsorbed to the fat–serum interface during homogenization; the caseins are the more dominant group, but with no apparent preference for any individual protein. After homogenization, but before pasteurization, whey proteins are more easily removed by washing than are the casein components. After subsequent pasteurization, and on storage, whey proteins become more tightly bound and are no longer readily removed by washing. Electron micrographs showed that the interfacial membrane between fat droplets and the serum phase consists of a protein composite material containing casein micelles, casein micellar sub-units and molecular, or non-micellar protein.

Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk

2002 ◽  
Vol 69 (4) ◽  
pp. 555-567 ◽  
Author(s):  
SUNG JE LEE ◽  
JOHN W. SHERBON
Keyword(s):  
Heat Treatment ◽  
Membrane Proteins ◽  
Milk Fat ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Chemical Changes ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

The effects of heat treatment and homogenization of whole milk on chemical changes in the milk fat globule membrane (MFGM) were investigated. Heating at 80 °C for 3–18 min caused an incorporation of whey proteins, especially β-lactoglobulin (β-lg), into MFGM, thus increasing the protein content of the membrane and decreasing the lipid. SDS-PAGE showed that membrane glycoproteins, such as PAS-6 and PAS-7, had disappeared or were weakly stained in the gel due to heating of the milk. Heating also decreased free sulphydryl (SH) groups in the MFGM and increased disulphide (SS) groups, suggesting that incorporation of β-lg might be due to association with membrane proteins via disulphide bonds. In contrast, homogenization caused an adsorption of caseins to the MFGM but no binding of whey proteins to the MFGM without heating. Binding of caseins and whey proteins and loss of membrane proteins were not significantly different between milk samples that were homogenized before and after heating. Viscosity of whole milk was increased when milk was treated with both homogenization and heating.

Isolation of bovine milk fat globule membrane material from cream without prior removal of caseins and whey proteins

1984 ◽  
Vol 51 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Avis V. McPherson ◽  
Mary C. Dash ◽  
Barry J. Kitchen
Keyword(s):  
Milk Fat ◽  
Sucrose Solution ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Electrophoretic Analysis ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
A New Technique

SummaryBovine milk fat globule membrane (MFGM) material was isolated from cream by a new technique which did not involve removal of caseins and whey proteins before destabilization of the fat globules. These components were removed by centrifugation of the membrane material extract through a concentrated sucrose solution (52·5% (w/v) sucrose in 10 mM-Tris HCl buffer, pH 7·5). Membranes collected at the sample–sucrose interface, while whey proteins remained in the supernatant and caseins migrated into the concentrated sucrose solution. The yield of membrane material using this procedure was 25% less than that from conventional methods. This reduced yield was due mainly to lower levels of lipid material, in particular triglyceride. Electrophoretic analysis showed that the polypeptide composition of ‘unwashed’ membrane material was similar to that of conventionally prepared MFGM. This method is particularly suitable for the isolation of membrane material from milks and dairy products in which the fat globule stability is reduced or unknown.

Isolation and composition of milk fat globule membrane material

1984 ◽  
Vol 51 (2) ◽  
pp. 289-297 ◽  
Author(s):  
Avis V. McPherson ◽  
Mary C. Dash ◽  
Barry J. Kitchen
Keyword(s):  
Milk Fat ◽  
Whey Proteins ◽  
Raw Milk ◽  
Milk Analysis ◽  
Major Protein ◽  
Membrane Material ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule

SummaryThe 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.

scholarly journals Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 202-217
Author(s):  
Michele Manoni ◽  
Donata Cattaneo ◽  
Sharon Mazzoleni ◽  
Carlotta Giromini ◽  
Antonella Baldi ◽  
...  
Keyword(s):  
Milk Fat ◽  
Lipid Fraction ◽  
Value Added ◽  
Milk Lipid ◽  
Milk Fat Globule Membrane ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Value Added Products

Milk lipids are composed of milk fat globules (MFGs) surrounded by the milk fat globule membrane (MFGM). MFGM protects MFGs from coalescence and enzymatic degradation. The milk lipid fraction is a “natural solvent” for macronutrients such as phospholipids, proteins and cholesterol, and micronutrients such as minerals and vitamins. The research focused largely on the polar lipids of MFGM, given their wide bioactive properties. In this review we discussed (i) the composition of MFGM proteome and its variations among species and phases of lactation and (ii) the micronutrient content of human and cow’s milk lipid fraction. The major MFGM proteins are shared among species, but the molecular function and protein expression of MFGM proteins vary among species and phases of lactation. The main minerals in the milk lipid fraction are iron, zinc, copper and calcium, whereas the major vitamins are vitamin A, β-carotene, riboflavin and α-tocopherol. The update and the combination of this knowledge could lead to the exploitation of the MFGM proteome and the milk lipid fraction at nutritional, biological or technological levels. An example is the design of innovative and value-added products, such as MFGM-supplemented infant formulas.

PROTEOME OF MILK FAT GLOBULE MEMBRANE AND MAMMARY GLAND TISSUE IN GOAT FED DIFFERENT LIPID SUPPLEMENTATION

2021 ◽  
pp. 106378
Author(s):  
Iolly Tábata Oliveira Marques ◽  
Fábio Roger Vasconcelos ◽  
Juliana Paula Martins Alves ◽  
Assis Rubens Montenegro ◽  
César Carneiro Linhares Fernandes ◽  
...  
Keyword(s):  
Mammary Gland ◽  
Milk Fat ◽  
Milk Fat Globule Membrane ◽  
Mammary Gland Tissue ◽  
Gland Tissue ◽  
Milk Fat Globule ◽  
Lipid Supplementation ◽  
Fat Globule
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