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The effects of milk fat globule membrane protein on the foaming and gelatin properties of beta lactoglobulin solutions and whey protein concentrates



The effects of milk fat globule membrane protein on the foaming and gelatin properties of beta lactoglobulin solutions and whey protein concentrates



Australian Journal of Dairy Technology 43(1): 9-11



The addition of from 2 to 6 mg of milk fat globule membrane (MFGM) protein to solutions of .beta.-lactoglobulin was shown to increase the strength of thermally induced gels made from the proteins. The addition of more than 6 mg MFGM protein per gram of .beta.-lactoglobulin caused a decrease in gel strength. MFGM content of 8 whey protein concentrates (WPC) was shown to be positively correlated to gel strength. The addition of MFGM protein to either commerical egg white protein or to WPC caused a large decrease in overrun and foam stability. There were negative correlations between MFGM protein content and the foaming properties of whey protein concentrates. It was demonstrated that the effects were due to the protein portion MFGM and not to residual lipid.

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