Development of Industrially Scalable Method for Phospholipids and Branch‐Chain Fatty Acids of Dairy by‐Product

Abstract

Dairy phospholipids (PL) is of interest due to their health benefits and functional properties. Solvent fractionation of PL has not been commonly used in the dairy industry to fractionate milk fat to obtain or concentrate the PL. The total lipid extracted from the β stream, a waste by‐product of dairy processing, was used in this study to investigate suitable solvent and conditions to separate the neutral lipid from PL. A fixed lipid solvent ratio (1:10 g/v) was used at various fractionation temperatures (−20, 2, 15, 23, 40, and 60 °C) depending on the solvents. The use of acetone at 23 °C, not at the lower temperatures, led to a dairy lecithin product with high PL content, such as 71.5%. The more aqueous ethanol, i.e. at 70% concentration compared to 95%, was able to preferentially extract PL to form products with up to 74.7% PL, but the PL yield was much lower (26.3%) compared to acetone precipitation (97.9%). The enrichment of branch chain fatty acids proved to be very challenging due to the overlapping melting points with other fatty acids. The composition of the major fatty acids of polar and neutral lipids also showed interesting patterns that may indicate different nutritional and oxidative properties of the fractionated products.

Effect of changing chemical environment on physical properties of maize root mucilage

“…In contrast, Ahmed et al (2015) found higher contact angle values ~ 95° after 5 s for a concentration of 0.11 mg/cm 2 of brace roots of five-week-old maize plant. Incomplete removal of phospholipids upon EtOH precipitation (Price et al 2020) does not explain the increase of the contact angle after purification, which contradicts hypothesis 3. One chemical explanation for the appearance of hydrophobic regions in dry mucilage in general suggests an amphiphilic nature of the polymers and a reorientation of amphiphilic molecules such as proteins, or flexible hydrophilic and hydrophobic moieties.…”

Effect of environmental conditions on physical properties of maize root mucilage.

“…Incomplete removal of phospholipids upon EtOH precipitation (Price et al, 2020) does not explain the increase of the contact angle after puri cation, which contradicts hypothesis 3. One chemical explanation for the appearance of hydrophobic regions in dry mucilage in general suggests an amphiphilic nature of the polymers and a reorientation of amphiphilic molecules.…”

Development and Application of Feature-Based Molecular Networking for Phospholipidomics Analysis

“…The three organic phases collected were combined and dried to obtain the crude lipid extract. Then, 0.5 mL of precooled (-20 °C) acetone was added to the lipid mixture. , The mixture was vortexed for 60 s to mix thoroughly and was put in ice water ultrasonically for 10 min before being centrifuged at 10,000 rpm for 10 min at 2 °C. Next, the supernatant was removed, and the above steps were repeated two times.…”