Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments
2016
Gassi, Jean-Yves | Blot, Marielle | Beaucher, Eric | Robert, Benoit | Leconte, Nadine | Camier, Benedicte | Rousseau, Florence | Bourlieu-Lacanal, Claire | Jardin, Julien | Briard-Bion, Valérie | Lambert, Sophie | Gésan-Guiziou, Geneviève | Lopez, Christelle | Gaucheron, Frédéric | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | French National Agency for Research (ANR) under the ALID program (project Valobab; ANR-11- ALID-007; coord. M.C. Michalski) and by CNIEL (National Interprofessional Centre of the Dairy Sector).
Milk polar lipids (PLs) are poorly utilised as ingredients for human consumption, despite their interestingnutritional and functional properties. The objective of this study was to valorise by-products by developinga technological process able to provide a milk PL-enriched ingredient from industrial fresh liquidbutter serum. The process comprised the following successive steps: skimming, heat treatment, acidprecipitation of caseins, concentration and purification of whey butter serum by ultrafiltration anddiafiltration. The proposed process yields a recovery of 62% of PLs present in the initial butter serum. Thefinal ingredient contained 31.5%, 26% and 34% of PLs, proteins and triacylglycerols (on a dry matter basis).The identified proteins were caseins, whey proteins and proteins from the milk fat globule membrane.This process will allow the preparation of a milk PL-rich ingredient for food applications
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique