Physicochemical Properties of Milk Fat Emulsions Stabilized with Bovine Milk Fat Globule Membrane
作者： CHOEMON KANNO , YUTAKA SHIMOMURA , ETSUKO TAKANO
DOI: 10.1111/J.1365-2621.1991.TB04738.X
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摘要: Milk fat globules (MFG) were reconstituted with milk globule membrane (MFGM) and (MF). Viscosity of the MFG was highest at pH 5.0 4 min emulsifying, rose an increase MFGM between 40–80 mg/g fat. Adsorbed protein/unit increased acid MFGM. The composition proteins adsorbed on surface not influenced by factors reconstitution. size specific area emulsifying time, MF concentrations, pH. range prepared standard method 0.9–17 μm in diameter. Median diameter 5 15,600 cm2/cm3 emulsion.
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