Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes
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Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes. / Dons, Tobias; Kirkensgaard, Jacob J.K.; Candelario, Victor; Andersen, Ulf; Ahrné, Lilia.
In: Food Research International, Vol. 192, 114680, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Structural and physical-chemical properties of milk fat globules fractionated by a series of silicon carbide membranes
AU - Dons, Tobias
AU - Kirkensgaard, Jacob J.K.
AU - Candelario, Victor
AU - Andersen, Ulf
AU - Ahrné, Lilia
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024
Y1 - 2024
N2 - Driven by the acknowledged health and functional properties of milk fat globules (MFGs), there is a growing interest to develop gentle methodologies for separation of fat from milk. In this study, separation of fat from raw milk and fractionation in streams containing MFGs of different size was achieved using a series of two silicon carbide ceramic membranes. A first step consisting of a 1.4 µm membrane aimed to concentrate the bulk of the fat, i.e. the larger MFGs (D[4,3] ∼ 4 µm) followed by a 0.5 µm fractionation aimed to concentrate the residual milk fat in the permeate, i.e. fraction with the smaller MFGs (D[4,3] ∼ 1.8–2.4 µm. The fat separation performance showed a yield of 92 % for the 1.4 µm membrane and 97 % for the 0.5 µm membrane. Both fat enriched retentates showed, by the confocal laser scanning microscopy, intact MFGs with limited damage in the MFG membrane. The fatty acid profile analysis and SAXS showed minor differences in fat acid composition and the crystallization behavior was related to differences in the fat content. The 0.5 µm permeate containing the smallest MFGs however showed larger aggregates and a trinomial particle size distribution, due to probably pore pressure induced coalescences. The series of silicon carbide membranes showed potential to concentrate some of MFGM proteins such as Periodic Schiff base 3/4 and cluster of differentiation 36 especially in the 0.5 µm retentates. A shift in casein to whey protein ratio from 80:20 (milk) to 50:50 was obtained in the final 0.5 µm permeate, which opens new opportunities for product development.
AB - Driven by the acknowledged health and functional properties of milk fat globules (MFGs), there is a growing interest to develop gentle methodologies for separation of fat from milk. In this study, separation of fat from raw milk and fractionation in streams containing MFGs of different size was achieved using a series of two silicon carbide ceramic membranes. A first step consisting of a 1.4 µm membrane aimed to concentrate the bulk of the fat, i.e. the larger MFGs (D[4,3] ∼ 4 µm) followed by a 0.5 µm fractionation aimed to concentrate the residual milk fat in the permeate, i.e. fraction with the smaller MFGs (D[4,3] ∼ 1.8–2.4 µm. The fat separation performance showed a yield of 92 % for the 1.4 µm membrane and 97 % for the 0.5 µm membrane. Both fat enriched retentates showed, by the confocal laser scanning microscopy, intact MFGs with limited damage in the MFG membrane. The fatty acid profile analysis and SAXS showed minor differences in fat acid composition and the crystallization behavior was related to differences in the fat content. The 0.5 µm permeate containing the smallest MFGs however showed larger aggregates and a trinomial particle size distribution, due to probably pore pressure induced coalescences. The series of silicon carbide membranes showed potential to concentrate some of MFGM proteins such as Periodic Schiff base 3/4 and cluster of differentiation 36 especially in the 0.5 µm retentates. A shift in casein to whey protein ratio from 80:20 (milk) to 50:50 was obtained in the final 0.5 µm permeate, which opens new opportunities for product development.
KW - Confocal laser scanning microscopy
KW - Microfiltration
KW - Milk fat globules
KW - Milk fat separation
KW - Silicon carbide membranes
KW - Small angle X-ray scattering
U2 - 10.1016/j.foodres.2024.114680
DO - 10.1016/j.foodres.2024.114680
M3 - Journal article
AN - SCOPUS:85198234907
VL - 192
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 114680
ER -
ID: 399670654