Characterization of protein components of natural and heat-treated milk fat globule membranes

International Dairy Journal

Volumn 12, Issue 4, 2002, Pages 393-402

  Ye, Aiqian ^a   Singh, Harjinder ^a   Taylor, Michael W ^a   Anema, Skelte ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Butyrophilin; Heat treatment; Milk fat globule membrane (MFGM); SDS PAGE; Xanthine oxidase

Indexed keywords

EID: 0036225354     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00034-1     Document Type: Article

References (25)

1. Differential scanning calorimetry of milk fat globule membranes
2. Identification of a polypeptide growth inhibitor from bovine mammary gland. Sequence homology to fatty acid- and retinoid-binding proteins
3. 13-Kilodalton protein purified from milk fat globule membranes is closely related to a mammary-derived growth inhibitor
4. Characteristics of purified cows' milk xanthine oxidase and its submolecular characteristics
5. The formation of complexes between serum proteins and fat globules during heating of whole milk
6. Adsorption displacement of proteins by suffactants in oil-in-water emulsions
7. Changes in the fat globule membrane produced by heating
8. Low molecular mass GTP-binding proteins are secreted from mammary epithelial cells in association with lipid globules
9. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions
10. Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk
11. Preparation and properties of salt solution which simulates milk ultrafiltrate
12. Lipid globules retain globule membrane material after homogenization
13. Heat-induced interactions between the proteins of milk fat globule membrane and skim milk
14. A review and proposed nomenclature for major proteins of the milk-fat globule membrane
15. A review of the molecular and cellular biology of butyrophilin, the major protein of bovine milk fat globule membrane
16. Isolation and composition of milk fat globule membrane material. I. From pasteurized milks and creams
17. Reviews of the progress of dairy science: The bovine milk fat globule membrane - Its formation, composition, structure and behaviour in milk and dairy products
18. Butyrophilin and xanthine oxidase occur in constant molar proportions in milk lipid globule membrane but vary in amount with breed and stage of lactation
19. A method for isolation of milk fat globules
20. Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk
21. Denaturation, aggregation and heat stability of milk protein during the manufacture of skin powder
22. Butyrophilin of milk lipid globule membrane contains N-linked carbohydrates and crosslinks with xanthine oxidase
23. Physical changes in the fat globules in unhomogenized and homogenized milk