Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential

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• 作者：Zahra Haddadian^a ; ^d ; Graham T. Eyres^a ; Alan Carne^b ; David W. Everett^c ; ^d ; Phil Bremer^a ; ^{phil.bremer@otago.ac.nz" class="auth_mail" title="E-mail the corresponding author}
• 刊名：International Dairy Journal
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：64
• 期：Complete
• 页码：14-21
• 全文大小：1164 K

文摘

The protein composition, redox potential (E_h), and xanthine oxidase (XO) content and activity were determined for anhydrous milk fat emulsions containing milk fat globule membrane (MFGM) fractions derived from either buttermilk or commercial sources of bovine α-serum, β-serum, and buttermilk powder (BMP). Caseins were the dominant proteins in the MFGM fractions isolated from BMP and buttermilk, whereas fractions from α- and β-serum contained higher amounts of membrane proteins. The XO content and activity was >70-fold and >700-fold higher in α- and β-serum samples, respectively, compared with the BMP fraction. The E_h values of the recombined emulsions were highest for α-serum (196 mV), and β-serum (169 mV), followed by BMP (131 mV). These positive values contrasted with the highly negative E_h of the buttermilk emulsion (−580 mV). This study demonstrates how milk-processing methods can alter the composition and functionality of the MFGM.