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Isolation and characterization of whey phospholipids
L C Boyd1, N C Drye, A P Hansen
1North Carolina State University, Department of Food Science, Raleigh 27695, USA.
Journal of Dairy Science
|January 12, 2000
Summary
This study analyzed experimental and commercial whey powders, finding differences in phospholipid composition that may impact functionality. These findings are crucial for understanding dairy phospholipid applications.
Area of Science:
- Dairy Science
- Food Chemistry
- Biochemistry
Background:
- Whey powder is a valuable dairy byproduct.
- Phospholipids in whey influence its functional properties.
- Understanding whey phospholipid composition is key for food applications.
Purpose of the Study:
- To characterize the composition of experimental and commercial whey powders.
- To investigate the effects of alcohol fractionation on dairy phospholipids.
- To compare whey phospholipids with soy lecithin.
Main Methods:
- Microfiltration of Cheddar cheese whey to produce experimental whey powder.
- Proximate analysis, lipid, phospholipid, and fatty acid compositional analyses.
- Alcohol fractionation of whey powder and soy lecithin.
Main Results:
- Experimental whey powder had twice the phosphatidyl choline content compared to commercial whey.
- Alcohol fractionation altered the phosphatidyl choline to phosphatidyl ethanolamine ratio.
- Whey phospholipids differed significantly from soy lecithin in composition and fatty acid profile.
Conclusions:
- Whey phospholipid composition varies between experimental and commercial products.
- Differences in whey phospholipid and fatty acid profiles compared to soy lecithin suggest distinct functionalities.
- Further research is needed to correlate these compositional differences with specific functional properties.