Author Bourquin was supported by a National Science Foundation Graduate Fellowship. This research was supported in part by Massachusetts Agricultural Experiment Station Hatch Project No. 654 and a grant from the Dairy Bureau of Canada.
Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 398–401, March 1991
How to Cite
CHEN, Z. Y. and NAWAR, W. W. (1991), Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat. Journal of Food Science, 56: 398–401. doi: 10.1111/j.1365-2621.1991.tb05289.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/31/90; revised 9/5/90; accepted 9/30/90.
The influence of the milk fat globule membrane (MFGM) on oxidation of milk fat under various conditions was monitored by fatty acid analysis and oxygen consumption at 50°C. The rate of copper-catalyzed oxidation of cream containing the membrane was faster than when the membrane was removed. In the dry state, the isolated MFGM, membrane lipids (ML) and the nonlipid membrane solids (NLMS) inhibited oxidation at 50°C and 95°C. In the presence of water, however, all membrane components enhanced oxidation at 50°C. The balance between the accelerating effects of membrane components and the inhibiting influence of other factors appeared to depend on processing conditions.