Contribution to the study of camel milk fat globule membrane

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4°C, 20°C) and high temperatures (40°C, 45°C and 50°C) using a film balance are different when the camel milk fat globule membrane is spread at the air–water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains.

[1]  P. Riccio.  The proteins of the milk fat globule membrane in the balance , 2004 .

[2]  J. M. Evers,et al.  The milkfat globule membrane—compositional and structural changes post secretion by the mammary secretory cell , 2004 .

[3]  C. Lopez,et al.  Dromedary milk fat: thermal and structural properties 1. Crystalline forms obtained by slow cooling , 2004 .

[4]  M. Corredig,et al.  Production of a novel ingredient from buttermilk. , 2003, Journal of dairy science.

[5]  N. Kherouatou,et al.  Dromedary milk fat: biochemical, microscopic and rheological characteristics. , 2000 .

[6]  M. Paquot,et al.  Évolution des connaissances sur la membrane du globule gras du lait : synthèse bibliographique , 2000 .

[7]  I H Mather,et al.  A review and proposed nomenclature for major proteins of the milk-fat globule membrane. , 2000, Journal of dairy science.

[8]  C. Deroanne,et al.  Langmuir Film Balance Study of the Surface Properties of a Soluble Fraction of Milk Fat-Globule Membrane , 1997 .

[9]  A. Kilara,et al.  A rapid method for extraction of total lipids from whey protein concentrates and separation of lipid classes with solid phase extraction , 1995 .

[10]  M. Paquot,et al.  Surface Properties of the Milk Fat Globule Membrane: Competition between Casein and Membrane Material , 1995 .

[11]  D. Dalgleish,et al.  Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk , 1993 .

[12]  C. Masters,et al.  Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk , 1992, Journal of Dairy Research.

[13]  Y. Shimomura,et al.  Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane , 1991 .

[14]  C. Kanno.  Emulsifying Properties of Bovine Milk Fat Globule Membrane in Milk Fat Emulsion: Conditions for the Reconstitution of Milk Fat Globules , 1989 .

[15]  H. M. Farrell,et al.  Identification of the milk fat globule membrane proteins. II. Isolation of major proteins from electrophoretic gels and comparison of their amino acid compositions. , 1985, Biochimica et biophysica acta.

[16]  B. Kitchen,et al.  Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy products , 1983, Journal of Dairy Research.

[17]  T. W. Keenan,et al.  Lipid Globules Retain Globule Membrane Material After Homogenization , 1983 .

[18]  F. Wooding,et al.  High-melting-point triglycerides and the milk-fat globule membrane , 1975, Journal of Dairy Research.

[19]  T. Cawston,et al.  The milk-fat globule membrane , 1975, Journal of Dairy Research.

[20]  B. Kitchen.  A comparison of the properties of membranes isolated from bovine skim milk and cream. , 1974, Biochimica et biophysica acta.

[21]  T. Cawston,et al.  Molecular-weight estimates of milk-fat-globule-membrane protein-sodium dodecyl sulphate complexes by electrophoresis in gradient acrylamide gels. , 1974, The Biochemical journal.

[22]  J. Folch,et al.  A simple method for the isolation and purification of total lipides from animal tissues. , 1957, The Journal of biological chemistry.

[23]  Oliver H. Lowry,et al.  Protein measurement with the Folin phenol reagent. , 1951, The Journal of biological chemistry.

[24]  M. Michalski,et al.  Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane , 2002 .

[25]  M. Subirade,et al.  Whey proteins modify the phase transition of milk fat globule phospholipids , 1999 .

[26]  V. Sareen,et al.  Lipid composition of fat globule membranes from butter milk and butter serum of buffalo and cow milk , 1987 .

[27]  H. Kessler,et al.  Changes in the fat globule membrane produced by heating , 1985 .

[28]  B. A. Pethica,et al.  Spreading pressures for fatty-acid crystals at the air/water interface , 1985 .