Homogenization Conditions Affect the Oxidative Stability of Fish Oil Enriched Milk Emulsions: Oxidation Linked to Changes in Protein Composition at the Oil-Water Interface
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- 作者：Ann-Dorit M. S
p ; //pubs.acs.org/images/gifchars/oslash.gif" border="0">rensen ; Caroline P. Baron ; Mette B. Let ; Dagmar A. Brü ; ggemann ; Lise R. L. Pedersen ; and ; Charlotte Jacobsen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：March 7, 2007
- 年：2007
- 卷：55
- 期：5
- 页码：1781 - 1789
- 全文大小：277K
- 年卷期：v.55,no.5(March 7, 2007)
- ISSN：1520-5118
文摘
Fish oil was incorporated into milk under different homogenization temperatures (50 and 72 
C) andpressures (5, 15, and 22.5 MPa). Subsequently, the oxidative stability of the milk and changes in theprotein composition of the milk fat globule membrane (MFGM) were examined. Results showed thathigh pressure and high temperature (72 C and 22.5 MPa) resulted in less lipid oxidation, whereaslow pressure and low temperature (50 C and 5 MPa) resulted in faster lipid oxidation. Analysis ofprotein oxidation indicated that especially casein was prone to oxidation. The level of free thiol groupswas increased by high temperature (72 C) and with increasing pressure. Furthermore, SDS-PAGEand confocal laser scanning microscopy (CLSM) indicated that high temperature resulted in anincrease in 
-lactoglobulin adsorbed at the oil-water interface. This was even more pronouncedwith higher pressure. Less casein seemed to be present at the oil-water interface with increasingpressure. Overall, the results indicated that a combination of more -lactoglobulin and less casein atthe oil-water interface gave the most stable emulsions with respect to lipid oxidation.
C) andpressures (5, 15, and 22.5 MPa). Subsequently, the oxidative stability of the milk and changes in theprotein composition of the milk fat globule membrane (MFGM) were examined. Results showed thathigh pressure and high temperature (72 C and 22.5 MPa) resulted in less lipid oxidation, whereaslow pressure and low temperature (50 C and 5 MPa) resulted in faster lipid oxidation. Analysis ofprotein oxidation indicated that especially casein was prone to oxidation. The level of free thiol groupswas increased by high temperature (72 C) and with increasing pressure. Furthermore, SDS-PAGEand confocal laser scanning microscopy (CLSM) indicated that high temperature resulted in anincrease in -lactoglobulin adsorbed at the oil-water interface. This was even more pronouncedwith higher pressure. Less casein seemed to be present at the oil-water interface with increasingpressure. Overall, the results indicated that a combination of more -lactoglobulin and less casein atthe oil-water interface gave the most stable emulsions with respect to lipid oxidation.