期刊
INTERNATIONAL DAIRY JOURNAL
卷 16, 期 11, 页码 1362-1373出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2006.06.011
关键词
polar lipids; sphingolipids; phospholipids; milk fat globule membrane; milk
The phospholipids and sphingolipids in milk are gaining interest due to their nutritional and technological qualities. Sphingolipids and their derivatives are highly bioactive compounds with anti-cancer, bacteriostatic and cholesterol-lowering properties. Several low-value process streams of the dairy industry contain considerable amounts of polar lipid and exert potential for further purification. This review deals with the structure of the main dairy polar lipids, their origin and molecular arrangement, their occurrence in raw milk and other dairy products, their methodology of analysis and purification and their nutritional and technological properties. (c) 2006 Elsevier Ltd. All rights reserved.
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