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Titolo:
FATE OF LIPIDS DURING WHEY DEFATTING PROC ESS
Autore:
THEODET C; GANDEMER G;
Indirizzi:
INRA,ETUD INTERACT MOLEC ALIMENTAIRES LAB,BP 527 F-44026 NANTES 03 FRANCE INRA,ETUD INTERACT MOLEC ALIMENTAIRES LAB,BP 527 F-44026 NANTES 03 FRANCE
Titolo Testata:
Le Lait
fascicolo: 4, volume: 74, anno: 1994,
pagine: 281 - 295
SICI:
0023-7302(1994)74:4<281:FOLDWD>2.0.ZU;2-1
Fonte:
ISI
Lingua:
FRE
Soggetto:
DAIRY-PRODUCTS; PHOSPHOLIPIDS; EXTRACTION; MILK;
Keywords:
LIPID; PHOSPHOLIPID; WHEY; BY-PRODUCT; DEFATTING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
24
Recensione:
Indirizzi per estratti:
Citazione:
C. Theodet e G. Gandemer, "FATE OF LIPIDS DURING WHEY DEFATTING PROC ESS", Le Lait, 74(4), 1994, pp. 281-295

Abstract

The aim of the study was to investigate the lipid composition of a whey and two by products from its defatting by thermocalcic aggregation of lipoproteins. From a whey containing 0.7% of lipids, two fractions were separated: a microfiltrate with very low lipid content (0.07%) and a precipitate containing 2.9% of lipids. The lipid extracts of thesewhey fractions show similar lipid composition (triglycerides/phospholipid ratio, triglyceride and phospholipid fatty acid composition). These results indicate that the process exhibits no selective effect on lipid. The whey phospholipids contain 34% of phosphatidyl-ethanolamine,31% of phosphatidyl-choline and 15% of sphingomyelin, 12% of phosphatidyl-inositol and 8% of phosphatidyl-serine. Whatever the phospholipidclass, the polyunsaturated fatty acid proportion is low (3 to 17%).

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 15:07:54