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Journal of Dairy Science Vol. 52 No. 2 256-258
© 1969 by American Dairy Science Association ®
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Phosphatidyl Serine of Bovine Milk

Virginia E. Boatman, Stuart Patton and John G. Parsons1

Lipids Laboratory, Division of Food Science, Pennsylvania State University, University Park

ABSTRACT

Phosphatidyl serine isolated from milk polar lipids by an efficient two-dimensional thin-layer chromatographic separation is shown to represent a smaller proportion of the milk phospholipids and to contain higher levels of saturated fatty acids than heretofore reported. The levels of this phospholipid were observed to range from 2 to 4% of the total. Principal component acids were stearic and oleic.

FOOTNOTES

1 Present address: Department of Dairy Science, South Dakota State University, Brookings.






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Copyright © 1969 by the American Dairy Science Association ®.