JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 79 No. 7 1172-1183
© 1996 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Vaghela, M.
Right arrow Articles by Kilara, A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Vaghela, M.
Right arrow Articles by Kilara, A.

Lipid Composition of Whey Protein Concentrates Manufactured Commercially and in the Laboratory

Madansinh Vaghela 1 and Arun Kilara 2

1 Nestle R & D Center, Inc., Marysville, OH 43040
2 Department of Food Science, The Pennsylvania State University, 205 Borland Laboratory, University Park 16803

Freeze-dried whey protein concentrates, containing 35 and 75% protein and varying amounts of residual lipids, were manufactured by pretreating whey with calcium chloride and heat. These and commercial whey protein concentrates were subjected to proximate analysis, and lipid classes, phospholipid classes, FFA, and monoacylglycerol composition were determined. The pretreatment of whey with calcium chloride and heat, followed by centrifugal clarification, resulted in whey protein concentrate that had significantly lower total lipids and a lower lipid to protein ratio. Higher removal of lipids through higher calcium addition resulted in higher protein losses. The commercial whey protein concentrate had ratios of lipid to protein that were significantly higher than all experimental whey protein concentrates. Triacylglycerols were the major lipid class, followed by phospholipids, diacylglycerols, FFA, cholesterol esters, cholesterol, and monoacylglycerol. The pretreatment significantly increased the proportions of phospholipid and monoacylglycerol and decreased the proportion of triacylglycerol. Three major phospholipids in whey protein concentrates were sphingomyelin, phosphatidyl choline, and phosphatidyl ethanolamine, followed by phosphatidyl inositol, phosphatidyl serine, and cerebrosides. The pretreatment significantly reduced the proportion of phosphotidyl ethanolamine but had no effect on the FFA composition of whey protein concentrates. The FFA from whey protein concentrates included significantly higher butyric acid and lower oleic, caproic, and caprylic acids than in milk. The pretreatment had no effect on monoacylglycerol composition. The most monoacylglycerols present were C16:O (sn-1), followed by, C8:O (sn-1), C18:O (sn-1), C18:1 (sn-1), C14:0 (sn-1), C18:0 (sn-2), C16:0 (sn-2), C12:0 (sn-1), and C10:0 (sn-1).

Key Words: whey protein concentrates • lipids • composition • whey

Submitted on June 12, 1995
Accepted on February 20, 1996




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
R. M. Tomaino, L. G. Turner, and D. K. Larick
The Effect of Lactococcus lactis Starter Cultures on the Oxidative Stability of Liquid Whey
J Dairy Sci, February 1, 2004; 87(2): 300 - 307.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1996 by the American Dairy Science Association ®.