TY - JOUR
T1 - Emulsification and dilatational surface rheology of ultrasonicated milk fat globule membrane (MFGM) materials
AU - Chen, Min
AU - Sagis, Leonard M.C.
AU - Sun, Qingjie
PY - 2020/11
Y1 - 2020/11
N2 - Herein milk fat model emulsions (MFMEs) of infant formulas were prepared with ultrasonication-processed milk fat globule membrane (MFGM) materials (as well as MFGM/Lecithin blend and lecithin). The emulsion stability during storage was determined with a turbiscan. The microstructure of MFMEs was examined with confocal laser scanning microscopy (CLSM) at different pH values. Besides, the adsorption kinetics and linear/nonlinear dilatational rheological properties of oil/water interfaces were measured with a droplet tensiometer. After ultrasonication process, the average particle size of MFGM fragments decreased from 800 ± 100 nm to 230 ± 10 nm. The surface tension (at 100 s) of MFGM-stabilized interfaces was 17.4 mN/m (0.5 g/L), 12.9 mN/m (1.0 g/L and 2.0 g/L) and 11.0 mN/m (4.0 g/L), indicating a good emulsifying capacity of ultrasonicated MFGM materials. At neutral and acidic pH, MFMEs stabilized with MFGM dispersions or MFGM/Lecithin (1:1) at a total concentration of 4.0 g/L showed strong resistance against coalescence (CLSM). MFGM dispersions exhibited different surface rheological behaviour from pure phospholipids, proteins or a simple phospholipid/protein mixture, which suggested a heterogeneous structure of MFGM-stabilized interfaces, mainly consisting of MFGM fragment particles, interspersed with free phospholipids and proteins. These findings could provide a better understanding of emulsifying properties of MFGM materials.
AB - Herein milk fat model emulsions (MFMEs) of infant formulas were prepared with ultrasonication-processed milk fat globule membrane (MFGM) materials (as well as MFGM/Lecithin blend and lecithin). The emulsion stability during storage was determined with a turbiscan. The microstructure of MFMEs was examined with confocal laser scanning microscopy (CLSM) at different pH values. Besides, the adsorption kinetics and linear/nonlinear dilatational rheological properties of oil/water interfaces were measured with a droplet tensiometer. After ultrasonication process, the average particle size of MFGM fragments decreased from 800 ± 100 nm to 230 ± 10 nm. The surface tension (at 100 s) of MFGM-stabilized interfaces was 17.4 mN/m (0.5 g/L), 12.9 mN/m (1.0 g/L and 2.0 g/L) and 11.0 mN/m (4.0 g/L), indicating a good emulsifying capacity of ultrasonicated MFGM materials. At neutral and acidic pH, MFMEs stabilized with MFGM dispersions or MFGM/Lecithin (1:1) at a total concentration of 4.0 g/L showed strong resistance against coalescence (CLSM). MFGM dispersions exhibited different surface rheological behaviour from pure phospholipids, proteins or a simple phospholipid/protein mixture, which suggested a heterogeneous structure of MFGM-stabilized interfaces, mainly consisting of MFGM fragment particles, interspersed with free phospholipids and proteins. These findings could provide a better understanding of emulsifying properties of MFGM materials.
KW - Emulsion
KW - Large amplitude oscillatory dilatation (LAOD)
KW - Lecithin
KW - Milk fat globule membrane (MFGM)
KW - Oil/water interface
U2 - 10.1016/j.lwt.2020.110094
DO - 10.1016/j.lwt.2020.110094
M3 - Article
AN - SCOPUS:85089909034
SN - 0023-6438
VL - 133
JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
M1 - 110094
ER -