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- Title
Development of technology for separating milk fat globule membrane material from commercial dairy ingredient.
- Authors
Wu, J. C.; Lin(2), Y. C.; Chen, Y. P.; Liu, Y. J.; Lin, T. Y.
- Abstract
Milk fat globule membrane (MFGM) material is a novel functional dairy ingredient. However, the efficient separating method for isolating MFGM material is not well investigated. The objective of the current study was to investigate the separation method for MFGM material from commercial dairy ingredients by utilizing the salts which have characteristics to dissociate from casein micelles and thereby improving the separation with membrane filtration. The results showed that calcium salt pretreatment could get significant lower crude protein recovery rate than citrate salt treatment and control group. In addition, calcium salt pretreatment showed lower casein and whey protein contaminant, where the proportion of MFGM protein was significantly higher. In conclusion, calcium salt pretreatment can effectively separate the MFGM material in milk and also has better separation of MFGM protein than other pretreatment.
- Subjects
MILKFAT; CALCIUM salts; CASEINS; MEMBRANE separation; WHEY proteins
- Publication
Journal of the Chinese Society of Animal Science, 2019, Vol 48, p135
- ISSN
0253-9187
- Publication type
Article