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International Journal of Dairy Science
  Year: 2018 | Volume: 13 | Issue: 1 | Page No.: 22-29
DOI: 10.3923/ijds.2018.22.29
Effect of Cumin Essential Oil (Cuminum cyminum L.) on Milk Fat Globule Membrane Stability and Micro Structure Properties After Heat Treatment
Fatma Ali, Jianming Wang and Jinghua Yu

Abstract:
Background and Objective: Milk Fat Globule Membrane (MFGM) damage represents a huge problem in dairy industry. The effect of cumin essential oil (CEO) against the heat treatment of MFGM was evaluated in the present study. Materials and Methods: Particle size distribution of emulsion, SDS-PAGE, stability, dynamic surface tension and bright field light microscopy were used for MFGM examination. Results: Briefly, particle sizes for heated milk with CEO (CM) was significantly different from heated milk without CEO (HM) as a result of CEO homogenization with milk fat. Casein ratio in HM was totally higher than CM. The CEO played the same role as sodium citrate to dissociate casein micelles in CM sample as observed from particle size data. The HM was affected by the high temperature and only casein and whey protein bands were observed. The stability changed for HM, but did not change for CM according to current findings of particle size. Bright field light microscopy showed presence of individual droplets with some aggregated droplets without any damage to the membrane surface for CM sample. Conclusion: The CEO had a weak polarization effect on MFGM and resulted in dissociation of aggregation. The addition of CEO proved many changes in the physiochemical and microstructure properties of MFGM in high temperature.
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How to cite this article:

Fatma Ali, Jianming Wang and Jinghua Yu, 2018. Effect of Cumin Essential Oil (Cuminum cyminum L.) on Milk Fat Globule Membrane Stability and Micro Structure Properties After Heat Treatment. International Journal of Dairy Science, 13: 22-29.

DOI: 10.3923/ijds.2018.22.29

URL: https://scialert.net/abstract/?doi=ijds.2018.22.29

 
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