ArticleFoods (Basel, Switzerland)2022
Changes in Milk Fat Globules and Membrane Proteins Prepared from pH-Adjusted Bovine Raw Milk.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Deep Learning-Assisted Microscopy Reveals Progressive Supramolecular Remodeling and Colloidal Reorganization of Bovine Milk Induced by Centrifugation.International journal of molecular sciences · 2026Article
- Milk Fat Globule Membrane: Structural Organization, Bioactive Constituents, and Therapeutic Applications.Foods (Basel, Switzerland) · 2026Review
- Effect of high-pressure homogenisation on the behaviour of oleosomes and milk fat globules at an air-water interface.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2026Article
- Impacts of heat and noncovalent bonding on interfacial property and structure of goat milk fat globule membrane proteins.NPJ science of food · 2025Article
- Modifying physicochemical properties, rheology, and creaming stability of milk fat globule and membrane through ultrasound treatment.Ultrasonics sonochemistry · 2024Article
- Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk.Ultrasonics sonochemistry · 2024Article
- Milk Fat Globules: 2024 Updates.Newborn (Clarksville, Md.)Article
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Authors and funding
3 authors.
Funding
Abstract
Milk fat globules (MFGs) have tri-layer biological membrane structures, and their compositions are gaining more interest for their physiological benefits. In this study, the changes in MFGs and milk fat globule membrane (MFGM) proteins after cream separation from different pH bovine raw milk were investigated. Raw milk samples were adjusted to pH 5.30 and 6.30 using citric acid at 25 °C. The effect of pH and centrifugation on the structure of MFGs was evaluated by means of particle size, zeta potential and confocal laser scanning microscopy (CLSM). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyze the proteins in the obtained fractions. It was found that both pH and centrifugation could affect the particle size of all samples. As the volume distribution (Dv; Dv (10), Dv(50)and Dv (90)) decreased, the corresponding specific surface area (SSA) increased, and span and uniformity values showed the same trend. The decrease in the zeta potential of MFG correlated with the Dv(50), which was further confirmed by CLSM observation. More butyrophilin (BTN) and periodic acid Schiff 6/7 (PAS 6/7) were lost in cream samples at pH 5.30. The findings could provide valuable knowledge for the application of MFGs ingredient in the food industry since their structures and compositions could affect their potential functional and physiological properties.
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