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Effect of Several Natural Phospholipids and a Cerebroside on Lipolytic Activity of Bovine Milk¹

Division of Food Science and Industry, The Pennsylvania State University, University Park

ABSTRACT

The objective of this study was to assess the effect of several naturally occurring fat associated compounds on lipolysis. Commercial samples of egg lecithin, animal lecithin, and animal cephalin were added to raw milk at levels of 0.05 and 0.10%. Purified samples of bovine cerebrosides and phosphatidyl ethanolamine were added at levels of 0.05 and 0.035%, respectively. After inducing lipolysis in a Waring Blendor and subsequent storage, the samples were analyzed for free fatty acid content. The average decrease in free fatty acids at the 0.10% level as compared to control samples was egg lecithin 31, animal lecithin 61, and animal cephalin 76%. Purified phosphatidyl ethanolamine caused a 40% decrease, but cerebrosides exerted no inhibitory effect on lipolysis.

Data suggest a reaction between the phospholipid and lipase in the serum as a partial contributor to the observed reduction in lipase activity when lecithins and cephalins are added to milk.

¹ Authorized for publication September 13, 1967, as paper no. 3296 in the journal series of the Pennsylvania Agricultural Experiment Station.