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On the use on hydroxyapatite suspensions for the separation of milk fat globule membrane components from buttermilk

J Iung1, Y Pouliot1, G Remondetto2

  • 1Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, Quebec G1V 0A6, Canada.

Food Chemistry
|October 14, 2022
PubMed

Insights

Researchers explored using hydroxyapatite (HA) to separate milk fat globule membrane (MFGM) from buttermilk. This method shows high affinity, offering potential for MFGM recovery and valorization.

Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Milk fat globule membrane (MFGM) is released into buttermilk during churning.
  • MFGM is rich in phospholipids and membrane proteins, offering significant health benefits.
  • Current MFGM separation techniques are difficult to implement on an industrial scale.

Purpose of the Study:

  • To develop a novel, industrially scalable method for MFGM separation from buttermilk.
  • To evaluate the efficacy of hydroxyapatite (HA) in adsorbing MFGM.

Main Methods:

  • MFGM isolates were obtained from raw and pasteurized cream.
  • Hydroxyapatite (HA) crystals were used to interact with MFGM isolates.
  • Different HA to MFGM ratios (10:1 and 20:1) were tested to assess HA concentration impact.

Main Results:

  • A very high affinity between MFGM and HA was observed.
  • The adsorption of MFGM onto HA was confirmed.
  • The study demonstrated the potential of HA for MFGM separation.

Conclusions:

  • Hydroxyapatite (HA) shows significant potential for separating MFGM from buttermilk.
  • This method could enable improved valorization of buttermilk components.
  • The findings suggest a promising avenue for industrial MFGM recovery.
Keywords:
AdsorptionButtermilkHydroxyapatiteMilk fat globule membrane

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