Isolation of bovine milk fat globule membrane material from cream without prior removal of caseins and whey proteins

摘要: SummaryBovine milk fat globule membrane (MFGM) material was isolated from cream by a new technique which did not involve removal of caseins and whey proteins before destabilization the globules. These components were removed centrifugation extract through concentrated sucrose solution (52·5% (w/v) in 10 mM-Tris HCl buffer, pH 7·5). Membranes collected at sample–sucrose interface, while remained supernatant migrated into solution. The yield using this procedure 25% less than that conventional methods. This reduced due mainly to lower levels lipid material, particular triglyceride. Electrophoretic analysis showed polypeptide composition ‘unwashed’ similar conventionally prepared MFGM. method is particularly suitable for isolation milks dairy products stability or unknown.