Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

dc.contributorAalto-yliopistofi
dc.contributorAalto Universityen
dc.contributor.authorJukkola, Annamarien_US
dc.contributor.authorPartanen, Riittaen_US
dc.contributor.authorXiang, Wenchaoen_US
dc.contributor.authorHeino, Anttien_US
dc.contributor.authorRojas, Orlando J.en_US
dc.contributor.departmentDepartment of Bioproducts and Biosystemsen
dc.contributor.groupauthorBio-based Colloids and Materialsen
dc.contributor.organizationValio Ltd.en_US
dc.date.accessioned2019-05-06T09:16:46Z
dc.date.available2019-05-06T09:16:46Z
dc.date.embargoinfo:eu-repo/date/embargoEnd/2020-03-07en_US
dc.date.issued2019-09en_US
dc.description.abstractNatural food surfactants were produced from membrane-derived fragments of milk fat globules (MFGM) obtained from cream and buttermilk by microfiltration with diafiltration followed by churning. The obtained MFGM fragments were demonstrated for their emulsifying and functional properties and as substitute of commercial phospholipids (lecithin). Fine emulsions (droplet size ∼1.2 μm) were obtained by stabilization of the oil/water interface after low energy sonication. Stable emulsions were obtained with lecithin in the pH range between 5.8 and 7.8, whereas MFGM components enabled better stability above pH 6. Coalescence took place in the presence of calcium, owing to electrostatic screening. The stability of the emulsions increased with the addition of casein, which formed droplet flocs. The calcium-binding ability of MFGM is proposed to inhibit protein (casein) flocculation, leading to a highly interacting network that prevents phase separation and stable MFGM-based food emulsions.en
dc.description.versionPeer revieweden
dc.format.extent8
dc.format.extent30-37
dc.format.mimetypeapplication/pdfen_US
dc.identifier.citationJukkola, A, Partanen, R, Xiang, W, Heino, A & Rojas, O J 2019, ' Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins ', Food Hydrocolloids, vol. 94, pp. 30-37 . https://doi.org/10.1016/j.foodhyd.2019.03.005en
dc.identifier.doi10.1016/j.foodhyd.2019.03.005en_US
dc.identifier.issn0268-005X
dc.identifier.otherPURE UUID: 86611957-14b8-4214-a90d-cf8acb46cc07en_US
dc.identifier.otherPURE ITEMURL: https://research.aalto.fi/en/publications/86611957-14b8-4214-a90d-cf8acb46cc07en_US
dc.identifier.otherPURE LINK: http://www.scopus.com/inward/record.url?scp=85062809704&partnerID=8YFLogxKen_US
dc.identifier.otherPURE FILEURL: https://research.aalto.fi/files/33324739/CHEM_Jukkola_et_al_Food_emulsifiers_on_Milk_Fat_2019_Food_Hydrocolloids.pdfen_US
dc.identifier.urihttps://aaltodoc.aalto.fi/handle/123456789/37712
dc.identifier.urnURN:NBN:fi:aalto-201905062831
dc.language.isoenen
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofseriesFOOD HYDROCOLLOIDSen
dc.relation.ispartofseriesVolume 94en
dc.rightsopenAccessen
dc.subject.keywordCaseinen_US
dc.subject.keywordEmulsifieren_US
dc.subject.keywordFood emulsionen_US
dc.subject.keywordMFGMen_US
dc.subject.keywordPhospholipiden_US
dc.subject.keywordSonicationen_US
dc.titleFood emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteinsen
dc.typeA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessäfi
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