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
相关论文
共 50 条
  • [41] Concentrations and fate of sugars, proteins and lipids during domestic and agro-industrial aerobic treatment
    Gorini, Dominique
    Choubert, Jean-Marc
    le Pimpec, Paul
    Heduit, Alain
    WATER SCIENCE AND TECHNOLOGY, 2011, 63 (08) : 1669 - 1677
  • [42] A NORTH-TEMPERATE MIGRATORY BIRD - A MODEL FOR THE FATE OF LIPIDS DURING EXERCISE OF LONG DURATION
    SAVARD, R
    RAMENOFSKY, M
    GREENWOOD, MRC
    CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY, 1991, 69 (10) : 1443 - 1447
  • [43] Electrodialysis in whey desalting process
    Diblikova, Lenka
    Curda, Ladislav
    Homolova, Karolina
    DESALINATION AND WATER TREATMENT, 2010, 14 (1-3) : 208 - 213
  • [44] Bacillus cereus in a whey process
    Pirttijarvi, TSM
    Ahonen, LM
    Maunuksela, LM
    Salkinoja-Salonen, MS
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1998, 44 (1-2) : 31 - 41
  • [45] SOURCE AND FATE OF LIPIDS IN POLAR GELATINOUS ZOOPLANKTON
    LARSON, RJ
    HARBISON, GR
    ARCTIC, 1989, 42 (04) : 339 - 346
  • [46] COPPER AND ZINC RESIDUES ON HOPS AND THEIR FATE DURING THE COURSE OF THE BREWING PROCESS
    HAUTKE, P
    SNAJDAR, J
    SITTOVA, M
    MONATSSCHRIFT FUR BRAUWISSENSCHAFT, 1984, 37 (06): : 270 - 276
  • [47] FATE OF AFLATOXINS DURING COOKING PROCESS AND EFFECT OF FOOD COMPONENTS ON THEIR STABILITY
    TABATA, S
    KAMIMURA, H
    IBE, A
    HASHIMOTO, H
    TAMURA, Y
    NISHIMA, T
    JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, 1992, 33 (02): : 150 - 156
  • [48] Fate of Pesticides in a Distilled Spirit of Barley Shochu during the Distillation Process
    Inoue, Tomonori
    Nagatomi, Yasushi
    Kinami, Tomohisa
    Uyama, Atsuo
    Mochizuki, Naoki
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2010, 74 (12) : 2518 - 2522
  • [49] Fate of Organophosphorus Flame Retardants in Polished Rice during the Cooking Process
    Yoshida, Seisaku
    Watanabe, Misaki
    Hashimoto, Tamiko
    FOOD HYGIENE AND SAFETY SCIENCE, 2020, 61 (06): : 218 - 222
  • [50] Fate of selenium species in sesame seeds during simulated bakery process
    Kapolna, Emese
    Gergely, Valeria
    Dernovics, Mihaly
    Illes, Andrea
    Fodor, Peter
    JOURNAL OF FOOD ENGINEERING, 2007, 79 (02) : 494 - 501
12345