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Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products
- Source :
- Journal of Agricultural and Food Chemistry. 58:10503-10511
- Publication Year :
- 2010
- Publisher :
- American Chemical Society (ACS), 2010.
-
Abstract
- The aim of this work was to assess the accuracy of different extraction methods of phospholipids and to measure the effect that processing has on phospholipid composition. Four methods of extracting phospholipids from buttermilk powder were compared to optimize recovery of sphingomyelin. Using the optimal method, the phospholipid profile of four dairy products (raw milk, raw cream, homogenized and pasteurized milk, and buttermilk powder) was determined. A total lipid extraction by the Folch method followed by a solid-phase extraction using the Bitman method was the most efficient technique to recover milk sphingomyelin. Milk processing (churning, centrifuging, homogenization, spray-drying) affected the profile of milk phospholipids, leading to a loss of sphingomyelin and phosphatidylcholine after centrifugation for cream separation. A corresponding decrease in the saturation content of the raw cream phospholipids and a loss of phosphatidylethanolamine after spray-drying to produce buttermilk powder were also observed.
- Subjects :
- Food Handling
Phospholipid
Pasteurization
Article
law.invention
chemistry.chemical_compound
law
Phosphatidylcholine
Animals
Globules of fat
Food science
Solid phase extraction
Phospholipids
Phosphatidylethanolamine
chemistry.chemical_classification
Chromatography
Chemistry
Fatty Acids
Solid Phase Extraction
food and beverages
Fatty acid
General Chemistry
Raw milk
Sphingomyelins
Milk
Cattle
lipids (amino acids, peptides, and proteins)
General Agricultural and Biological Sciences
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 58
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....a040f2d064c729eecc69d5c112b3d781