کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8499834 | 1553649 | 2018 | 20 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Polar lipid composition of the milk fat globule membrane in buttermilk made using various cream churning conditions or isolated from commercial samples
ترجمه فارسی عنوان
ترکیب لیپید قطبی غشای غلیظ چربی شیر در پودر ساخته شده با استفاده از شرایط خنک کننده کرم های مختلف یا جدا از نمونه های تجاری
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Milk fat globule membrane (MFGM) fractions were isolated from fresh raw cream at different temperatures and pH values. The polar lipid (PL) composition of these fractions, and of commercially produced α-serum, β-serum, and buttermilk powder samples, was determined. Lower temperature and pH during churning increased the total level of PLs in the MFGM fractions. Phosphatidylethanolamine (31-36% of total PLs), phosphatidylcholine (31-39%), and sphingomyelin (13-24%) were the major PLs in all MFGM fractions; phosphatidylserine (2-7%) and phosphatidylinositol (2-4%) were the minor ones. The β-serum fraction had the highest total PL content of the commercial samples (2.9 mg gâ1 fat); buttermilk powder contained the least amount of total PL amongst all fractions (0.99 mg gâ1). Processing temperature and pH can therefore influence the PL composition, likely due to how the treatments impact on the different PLs that are located within different regions within the MFGM trilayer structure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 81, June 2018, Pages 138-142
Journal: International Dairy Journal - Volume 81, June 2018, Pages 138-142
نویسندگان
Zahra Haddadian, Graham T. Eyres, Phil Bremer, David W. Everett,