J. Lung , A. Doyen , G. Remondetto , Y. Pouliot , G. Brisson
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For each buttermilk component, a quartz crystal microbalance diffusion analysis was performed to determine the maximum adsorption time and the attached mass density on HA-coated gold sensors. The influence of pH, ionic strength (IS), and temperature (T) on the affinity of each buttermilk component for HA particles was assessed using a 3-levels and 3-factors Box-Behnken design. The absorption rate was highest for the CM, followed by β-LG and α-LA, and then by the MFGM. Nevertheless, the final maximal attached mass densities to the HA were similar for the MFGM and CM, and 2.5 times higher than for β-LG and α-LA. This difference can be explained by the higher number of binding sites found in CM and their heavier mass. The model obtained by the Box-Behnken design plan showed that the adsorption of the CM changed with T, pH, and IS. These results suggest that the techno-functional properties of buttermilk may be restored by specifically extracting MFGM with HA. Experiments are ongoing to determine conditions for fractionating MFGM directly from buttermilk.</p></div>","PeriodicalId":354,"journal":{"name":"Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":3.7000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0022030224005721/pdfft?md5=bb4adb4d5f2c4a4c3ad9588b56f8a8bd&pid=1-s2.0-S0022030224005721-main.pdf","citationCount":"0","resultStr":"{\"title\":\"The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite\",\"authors\":\"J. Lung , A. Doyen , G. Remondetto , Y. Pouliot , G. Brisson\",\"doi\":\"10.3168/jds.2024-24353\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Buttermilk differs from skim milk by the presence of milk fat globule membrane (MFGM) fragments that are released during cream churning. 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The influence of pH, ionic strength (IS), and temperature (T) on the affinity of each buttermilk component for HA particles was assessed using a 3-levels and 3-factors Box-Behnken design. The absorption rate was highest for the CM, followed by β-LG and α-LA, and then by the MFGM. Nevertheless, the final maximal attached mass densities to the HA were similar for the MFGM and CM, and 2.5 times higher than for β-LG and α-LA. This difference can be explained by the higher number of binding sites found in CM and their heavier mass. The model obtained by the Box-Behnken design plan showed that the adsorption of the CM changed with T, pH, and IS. These results suggest that the techno-functional properties of buttermilk may be restored by specifically extracting MFGM with HA. 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引用次数: 0
摘要
酪乳与脱脂奶的不同之处在于,酪乳中含有乳脂球膜(MFGM)碎片,这些碎片会在搅打奶油时释放出来。乳脂球膜富含磷脂和膜蛋白等促进健康的成分,但这些化合物对酪乳在乳制品应用中的技术功能特性有负面影响。从酪乳中分离出 MFGM 可提高其功能性,同时还可回收 MFGM 的生物活性成分。羟基磷灰石(HA)可通过带电位点相互作用吸附来提取 MFGM。然而,HA 与 MFGM 或主要酪乳蛋白质(酪蛋白胶束(CM)、β-乳球蛋白(β-lg)和α-乳白蛋白(α-lac))的亲和力尚不清楚。pH 值和温度等重要理化参数对这些相互作用的影响也不清楚。对每种酪乳成分都进行了石英晶体微天平扩散分析,以确定 HA 涂层金传感器上的最大吸附时间和附着质量密度。采用三水平三因素方框-贝肯设计评估了 pH 值、离子强度(IS)和温度(T)对每种酪乳成分与 HA 颗粒亲和力的影响。CM的吸收率最高,其次是β-lg和α-lac,然后是MFGM。尽管如此,MFGM 和 CM 最终附着在 HA 上的最大质量密度相似,比 β-lg 和 α-lac 高 2.5 倍。这种差异可以用 CM 中发现的更多结合位点及其更重的质量来解释。通过方框-贝肯设计方案得到的模型显示,中药的吸附量随温度、pH 值和 IS 的变化而变化。这些结果表明,通过用 HA 专门提取酪乳中的 MFGM,可以恢复酪乳的技术功能特性。目前正在进行实验,以确定直接从酪乳中分馏 MFGM 的条件。
The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite
Buttermilk differs from skim milk by the presence of milk fat globule membrane (MFGM) fragments that are released during cream churning. Milk fat globule membrane is rich in health-promoting components, such as phospholipids and membrane proteins, but these compounds have a negative impact on buttermilk techno-functional properties in dairy applications. The isolation of MFGM from buttermilk improved its functionality while also recovering the MFGM bioactive components. Hydroxyapatite (HA) can be used to extract MFGM by adsorption via charged site interactions. However, the affinity of HA to MFGM or the main buttermilk proteins (casein micelles [CM], β-LG, and α-LA) is not known. The influence of important physicochemical parameters such as pH and temperature on these interactions is also unclear. For each buttermilk component, a quartz crystal microbalance diffusion analysis was performed to determine the maximum adsorption time and the attached mass density on HA-coated gold sensors. The influence of pH, ionic strength (IS), and temperature (T) on the affinity of each buttermilk component for HA particles was assessed using a 3-levels and 3-factors Box-Behnken design. The absorption rate was highest for the CM, followed by β-LG and α-LA, and then by the MFGM. Nevertheless, the final maximal attached mass densities to the HA were similar for the MFGM and CM, and 2.5 times higher than for β-LG and α-LA. This difference can be explained by the higher number of binding sites found in CM and their heavier mass. The model obtained by the Box-Behnken design plan showed that the adsorption of the CM changed with T, pH, and IS. These results suggest that the techno-functional properties of buttermilk may be restored by specifically extracting MFGM with HA. Experiments are ongoing to determine conditions for fractionating MFGM directly from buttermilk.
期刊介绍:
The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.