Influence of microwave heating on the formation of proteolipids in milk

Novel proteolipids complexes were formed in milk in the result of microwave heating. The milk heated at high oven power (1170 W) in order to reach the assumed temperature of 90degreesC was found to have a higher content of proteolipids than milk heated at lower power (520 W). The magnitude of the oven power used had no significant effect on the composition of lipid - protein complexes in the heated milk. The proteolipid proteins of raw- and microwaved milk were composed of beta-lactoglobulin, alpha-lactalbumin, kappa-casein, alpha(S1)-casein and beta-casein. The proteolipid fat of raw and microwaved milk was found to have the highest proportion of long-chain saturated fatty acids. The studies showed that the fatty acid composition of fat from proteolipids of the examined milk did not differ significantly from that of milk fat.