• 한국축산식품학회지
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• 제40권2호
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• pp.209-220
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• 2020

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.

• 한국축산식품학회지
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• 제44권6호
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• pp.1389-1402
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• 2024

The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsion stability, and interfacial tension of model emulsions (milk protein, casein:whey=8:2, w/v) were analyzed after the addition of MPL, CH, and their combination (MPL+CH). The use of MPL+CH reduced interfacial tension and increased α_s- and β-casein displacement from the surface of cream layers compared to the addition of MPL alone. The addition of MPL+CH improved ice cream overrun to levels comparable to those of control ice cream containing DATEM (0.3%, w/v), without adversely affecting melt rate or microstructure. Confocal laser scanning microscopy revealed that ice cream prepared with MPL+CH formed a thick protein and coalesced fat layer on the surface of air cells that might help enhance overrun. These findings suggest that the combination of MPL (0.3%, w/v) and CH (0.03%, w/v) can be used as a potential emulsifier alternative to replace chemically synthesized emulsifiers such as DATEM.

• 분석과학
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• 제35권6호
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• pp.229-236
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• 2022

모유의 지질대사체에 대한 연구는 축산유래 유제품의 경우와 비교하여 매우 제한적으로 이루어져 있다. 본 연구는 지용성 대사체 연구의 선행연구로서, 모유중 극성 및 비극성 지질 중의 주요 지방산 조성에 대한 세부적 정량법 및 구조동정을 목적으로 수행되었다. 인지질을 포함한 극성 지질과 비극성 지질의 분리를 위하여 silica gel을 활용한 정제법을 개발하였으며, 효과적인 methyl ester 및 pyridylcarbinol ester 유도체화 방법을 적용하여 개별 분획의 세부적 지방산조성을 분석한 결과, 16 종의 필수지방산을 확인하였으며, 이와 함께 29 종의 미량 지방산이 확인되어, 구조 분석을 실시하였다. 측쇄 지방산의 경우, 15-18 개의 탄소를 보유한 iso 및 anteiso 지방산이 주요한 것으로 확인되었다.