Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments
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- 作者：Jean Yves Gassi ; Marielle Blot ; Eric Beaucher ; Benoit Robert ; Nadine Leconte ; Bé ; né ; dicte Camier ; Florence Rousseau ; Claire Bourlieu ; Julien Jardin ; Valé ; rie Briard-Bion ; Sophie Lambert ; Geneviè ; ve Gé ; san-Guiziou ; Christelle Lopez ; Fré ; dé ; ric Gaucheron ; frederic.gaucheron@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 刊名：International Dairy Journal
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：26-34
- 全文大小：885 K
文摘
Milk polar lipids (PLs) are poorly utilised as ingredients for human consumption, despite their interesting nutritional and functional properties. The objective of this study was to valorise by-products by developing a technological process able to provide a milk PL-enriched ingredient from industrial fresh liquid butter serum. The process comprised the following successive steps: skimming, heat treatment, acid precipitation of caseins, concentration and purification of whey butter serum by ultrafiltration and diafiltration. The proposed process yields a recovery of 62% of PLs present in the initial butter serum. The final ingredient contained 31.5%, 26% and 34% of PLs, proteins and triacylglycerols (on a dry matter basis). The identified proteins were caseins, whey proteins and proteins from the milk fat globule membrane. This process will allow the preparation of a milk PL-rich ingredient for food applications.