Abstract Effects of high-pressure homogenisation (HPH, 100 MPa) at different temperatures (4–60 °C) or conventional homogenisation (20 MPa, 60 °C) on size of milk fat globules (D32) and content of protein and phospholipids in milk fat globule membrane (MFGM) in standardised milk, buttermilk and a mixture of milk and buttermilk were compared. HPH decreased D32 and promoted the adsorption of casein at ≥ 4 °C, β-lactoglobulin in milk and buttermilk at ≥ 40 °C and ≥ 20 °C, respectively, and α-lactalbumin at 60 °C, on the surface of milk fat globules. The content of milk proteins adsorbed on MFGM increased with increasing temperature and pressure in milk, and, to a lesser extent, in buttermilk. The content of phospholipids in buttermilk was 2-fold higher than in milk. HPH influenced the content of sphingomyelin (increased) and phosphatidylcholine (decreased) in MFGM in milk. Conventional homogenisation increased the phosphatidylethanolamine content in MFGM in buttermilk.

中文翻译：

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高压均质对甜酪乳和牛奶中乳脂肪球大小和 MFGM 组成的影响

摘要 不同温度（4-60°C）高压均质（HPH，100 MPa）或常规均质（20 MPa，60°C）对乳脂肪球（D32）大小和蛋白质和磷脂含量的影响对标准化牛奶、酪乳以及牛奶和酪乳的混合物中的乳脂肪球膜 (MFGM) 进行了比较。HPH 降低 D32 并促进 ≥ 4 °C 的酪蛋白、≥ 40 °C 和 ≥ 20 °C 的牛奶和酪乳中的 β-乳球蛋白以及 60 °C 的 α-乳清蛋白在乳脂肪表面的吸附小球。吸附在 MFGM 上的牛奶蛋白质含量随着牛奶中温度和压力的增加而增加，在较小程度上，在酪乳中。酪乳中的磷脂含量是牛奶的 2 倍。HPH影响牛奶中MFGM中鞘磷脂（增加）和磷脂酰胆碱（减少）的含量。传统的均质化增加了酪乳中 MFGM 中磷脂酰乙醇胺的含量。