Properties of emulsions from milk fat globule membrane and its components

This work aimed to investigate the properties of emulsions prepared with milk fat globule membrane (MFGM) and its components, which are milk fat globule membrane proteins (MFGMPs) and milk fat globule membrane lipids (MFGMLs). The results demonstrated that the particle size of emulsions prepared with MFGM and MFGMPs decreased with increasing concentrations (from 1% to 4%); however, these droplet sizes were smaller than those prepared with MFGMLs of the same concentration. In addition, the emulsion prepared with MFGMLs showed a clear phase separation, as opposed to those from MFGM and MFGMPs. These results indicated that MFGMLs alone could not contribute to the stability of the emulsions. The microscopic images also confirmed that the droplet sizes of emulsions prepared with MFGM and MFGMPs were smaller than those prepared with MFGMLs. Moreover, the emulsions prepared with MFGM and MFGMPs had lower shear stress than those prepared with MFGMLs. The MFGM and MFGMPs were found to be sensitive to pH; thus, their physical stabilities behaved according to their pH. The heat treatment results showed that the emulsions prepared with MFGM were stable over the heat of temperature ranging from 35°C to 85°C, whereas those prepared with MFGMPs were stable to heat of temperature ranging from 35°C to 65°C and became unstable at the temperature of over 65°C.