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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1194

Title: Selective enrichment of dairy phospholipids in a buttermilk substrate through investigation of enzymatic hydrolysis of milk proteins in conjunction with ultrafiltration
Authors: Barry, Kate M.
Dinan, Timothy G.
Kelly, Philip M.
Keywords: Bio-Active compounds
Techno-functionally active compounds
Dairy phospholipids
Buttermilk substrate
Milk proteins
Enzymatic hydrolysis
Ultrafiltration
Issue Date: 4-Feb-2017
Publisher: Elsevier
Citation: Kate M. Barry, Timothy G. Dinan, Philip M. Kelly, Selective enrichment of dairy phospholipids in a buttermilk substrate through investigation of enzymatic hydrolysis of milk proteins in conjunction with ultrafiltration, International Dairy Journal, 2017, 68, 80-87, doi: https://doi.org/10.1016/j.idairyj.2016.12.016
Series/Report no.: International Dairy Journal;vol 68
Abstract: Extensive enzymatic hydrolysis of milk proteins in reconstituted buttermilk powder was combined with ultrafiltration to generate a phospholipid (PL) enriched fraction with maximum permeation of hydrolysed peptides. Buttermilk, naturally high in PLs, is the ideal substrate for enrichment of these bio- and techno-functionally active compounds. A 7.8 fold increase in PL was achieved in the 50 kDa retentate; 6.16 ± 0.02% total PL compared with 0.79 ± 0.01% in the starting substrate, an increase considerably greater than previously reported. Total lipid content (% dry matter) increased 6.3 fold in the retentate, 43.43 ± 0.61%, from the starting substrate, 6.84 ± 0.17%. This combined strategic approach enabled maximum enrichment of PLs with no transmission of lipid material into the permeate, 0.09 ± 0.02% total lipid, and non-detectable levels of PLs recovered in the permeate, 0.00 ± 0.01% total PL.
Description: peer-reviewed
The authors would like to acknowledge that the work herein was funded by the Food Institutional Research Measure (FIRM), project number: 10RD/TMFRC/709 administered by the Irish Department of Agriculture, Food & Marine. K. M. Barry was a Teagasc PhD Walsh Fellow supported by this FIRM project.
URI: http://hdl.handle.net/11019/1194
https://doi.org/10.1016/j.idairyj.2016.12.016
ISSN: 0958-6946
Appears in Collections:Food Chemistry & Technology

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