The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing

Atehli Dima; Ali Fatma; Wang Jianming

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The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing

机译：The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing

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摘要

This research examined the effects of sodium hexametaphosphate on the physicochemical properties and the microstructure of the milk fat globule membrane (MFGM) after freezing. The particle size distribution showed that the peak of the MFGM in the controlled sample was higher than the peak in the frozen sample. The MFGM sample that contained the highest concentration of sodium hexametaphosphate displayed the highest peak. The MFGM samples with the highest concentrations of sodium hexametaphosphate were more stable than the samples with the lowest concentrations. Sodium dodecyl sulfate Polyacrylamide gel electrophoresis and scanning electron microscopy showed sizeable destruction of the MFGM after freezing.

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来源
《International Journal of Dairy Technology》 |2020年第2期|324-332|共9页
作者
Atehli Dima; Ali Fatma; Wang Jianming;
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作者单位

Key Laboratory of Food Nutrition and SafetyTianjin University of Science & TechnologyTianjin,300457,China;

College of Food Engineering and BiotechnologyTianjin University of Science & TechnologyTianjin,300457,China;

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原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Milk fat globule membrane; Sodium hexametaphosphate; Freezing; SDS‐PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis); Stability; Scanning electron microscopy;

The effects of sodium hexametaphosphate addition on the physicochemical properties and microstructure of the milk fat globule membrane (MFGM) in liquid milk after freezing

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