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Changes in milk fat globules and membrane proteins prepared from pH adjusted bovine raw milk

Jack Griffith*

The compositions of Milk Fat Globules (MFGs), which feature tri layer biological membrane structures and offer physiological advantages, are becoming more and more interesting. The effects of cream separation from different pH’s of bovine raw milk on MFGs and Milk Fat Globule Membrane (MFGM) proteins were examined in this study. Citric acid was used to raise the pH of raw milk samples to 5.30 and 6.30 at 25°C. Particle size, zeta potential, and confocal laser scanning microscopy were used to assess the impact of pH and centrifugation on the structure of MFGs (CLSM). The proteins in the resulting fractions were examined using Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE). It was discovered that all samples particle sizes may be impacted by centrifugation and pH. The Specific Surface Area (SSA) grew as the volume distribution (Dv; Dv (10), Dv(50), and Dv(90)) dropped, and span and uniformity values also exhibited this tendency. The Dv(50) and the decline in MFG's zeta potential were connected, and CLSM observation provided additional support. At pH 5.30, cream samples lost more Butyrophilin (BTN) and periodic acid Schiff.


 
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