International Journal of Dairy Technology

Original Research

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

Dima Atehli

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457 China

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Fatma Ali,

Fatma Ali

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457 China

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Jianming Wang,

Corresponding Author

Jianming Wang

[email protected]

orcid.org/0000-0003-0650-6259

College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China

Author for correspondence. E-mail: [email protected]

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Dima Atehli,

Dima Atehli

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457 China

Search for more papers by this author

Fatma Ali,

Fatma Ali

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457 China

Search for more papers by this author

Jianming Wang,

Corresponding Author

Jianming Wang

[email protected]

orcid.org/0000-0003-0650-6259

College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457 China

Author for correspondence. E-mail: [email protected]

Search for more papers by this author

First published: 08 November 2019

https://doi.org/10.1111/1471-0307.12663

Citations: 1

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Abstract

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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Volume73, Issue2

May 2020

Pages 324-332

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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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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