FATE OF LIPIDS DURING WHEY DEFATTING PROCESS

被引：0
|
作者：
THEODET, C [1 ]
GANDEMER, G [1 ]
机构：
[1] INRA,ETUD INTERACT MOLEC ALIMENTAIRES LAB,BP 527,F-44026 NANTES 03,FRANCE
来源：
LAIT | 1994年 / 74卷 / 04期
关键词：
LIPID; PHOSPHOLIPID; WHEY; BY-PRODUCT; DEFATTING;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the study was to investigate the lipid composition of a whey and two by products from its defatting by thermocalcic aggregation of lipoproteins. From a whey containing 0.7% of lipids, two fractions were separated: a microfiltrate with very low lipid content (0.07%) and a precipitate containing 2.9% of lipids. The lipid extracts of these whey fractions show similar lipid composition (triglycerides/phospholipid ratio, triglyceride and phospholipid fatty acid composition). These results indicate that the process exhibits no selective effect on lipid. The whey phospholipids contain 34% of phosphatidyl-ethanolamine, 31% of phosphatidyl-choline and 15% of sphingomyelin, 12% of phosphatidyl-inositol and 8% of phosphatidyl-serine. Whatever the phospholipid class, the polyunsaturated fatty acid proportion is low (3 to 17%).
引用
收藏
页码：281 / 295
页数：15
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