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Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk

1992; Cambridge University Press; Volume: 59; Issue: 2 Linguagem: Inglês

10.1017/s0022029900030430

1469-7629

Avis Houlihan, Philippa A. Goddard, Stephen M. Nottingham, Barry J. Kitchen, Colin Masters,

Protein Hydrolysis and Bioactive Peptides

Summary Heating raw milk at 80 °C for 2·5–20 min was found to result in compositional changes in the milk fat globule membrane (MFGM). The yield of protein material increased with the duration of heating, owing to incorporation of skim milk proteins, predominantly β-lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.