Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 19, Pages 10503-10511Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf101878d
Keywords
Phospholipids; lipid extraction; solid-phase extraction; milk processing; milk fat globule membrane; sphingomyelin
Funding
- University of Otago
- California State University Agricultural Research Initiative
- California Dairy Research Foundation
- NSF [MCB 0455318, 0521587]
- NSF EPSCoR [EPS-0236913]
- State of Kansas through Technology Enterprise Corporation
- Kansas State University
- K-INBRE (NIH) [P20 RR16475]
- Direct For Biological Sciences
- Div Of Biological Infrastructure [0521587] Funding Source: National Science Foundation
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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.
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