| Isolation and characterization of whey phospholipids. | |
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MedLine Citation:
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PMID: 10629800 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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A freeze-dried whey powder was produced by microfiltration of Cheddar cheese whey. A 0.2-micron ceramic membrane in a stainless steel housing unit was used to concentrate components > 400 kDa present in the whey. The experimental whey powder, derived from Cheddar cheese whey, and a commercial whey powder were subjected to proximate analysis, lipid classes, phospholipid classes, and fatty acid compositional analyses. Commercial whey powder and commercial soybean lecithin were subjected to an alcohol fractionation procedure in an effort to alter the ratio of phosphatidyl choline to phosphatidyl ethanolamine and the functionality of dairy phospholipids. The fractionation procedure produced an alcohol-insoluble fraction containing 84% phosphatidyl ethanolamine, whereas the alcohol-soluble fraction resulted in a decrease in the phosphatidyl choline to phosphatidyl ethanolamine ratio. The commercial whey contained a higher ratio of phospholipids to neutral lipids compared with the experimental whey. The classes of phospholipids present within the two wheys were similar, whereas the experimental whey contained a phosphatidyl choline content twice that of the commercial whey, and the phospholipids composition of both wheys differed from the milk fat globule membrane. Comparison of the phospholipids and fatty acid composition of the wheys with the soy lecithin revealed that although the wheys were similar to each other, they differed from the soy lecithin in both the classes of phospholipids present and in the fatty acid composition. These compositional differences may influence the functionality of whey phospholipids. |
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Authors:
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L C Boyd; N C Drye; A P Hansen |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of dairy science Volume: 82 ISSN: 0022-0302 ISO Abbreviation: J. Dairy Sci. Publication Date: 1999 Dec |
Date Detail:
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Created Date: 2000-01-27 Completed Date: 2000-01-27 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 2550-7 Citation Subset: IM |
Affiliation:
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North Carolina State University, Department of Food Science, Raleigh 27695, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Calcium
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analysis Cheese / analysis* Chemical Fractionation Fatty Acids / analysis Fatty Acids, Unsaturated / analysis Glycolipids / analysis Glycoproteins / analysis Lactose / analysis Lipids / analysis Milk Proteins / analysis* Phosphatidylcholines / analysis Phosphatidylethanolamines / analysis Phospholipids / analysis, isolation & purification* Proteins / analysis |
| Chemical | |
Reg. No./Substance:
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0/Fatty Acids; 0/Fatty Acids, Unsaturated; 0/Glycolipids; 0/Glycoproteins; 0/Lipids; 0/Milk Proteins; 0/Phosphatidylcholines; 0/Phosphatidylethanolamines; 0/Phospholipids; 0/Proteins; 0/milk fat globule; 0/whey protein; 63-42-3/Lactose; 7440-70-2/Calcium |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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