Properties,analysis and purification of milk polar lipids |
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| Affiliation: | 1. Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry Chinese Academy of Sciences, Beijing Mass Spectrum Center, Beijing 100190, China;2. Graduate School, University of Chinese Academy of Sciences, Beijing 100049, China;1. College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, China;2. Beijing Key Laboratory of Environmentally Harmful Chemical Analysis, Beijing University of Chemical Technology, Beijing 100029, China;3. Corporate Laboratory, Heilongjiang Feihe Dairy Co. Ltd, Beijing 100015, China;1. Biosciences Research Division, Department of Environment and Primary Industries, AgriBio, 5 Ring Road, Bundoora, Victoria 3083, Australia;2. Farming Systems Research Division, Department of Environment and Primary Industries, Ellinbank Centre, 1301 Hazeldean Rd, Ellinbank, Victoria 3821, Australia;3. School of Applied Systems Biology, La Trobe University, Bundoora, Victoria 3083, Australia;1. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China;2. Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China;3. School of Life Sciences, Beijing University of Chinese Medicine, Beijing 100029, China;1. Nestlé Development Centre Askeaton, Limerick, Ireland;2. Nestlé Research Centre, Route Du Jorat 57, 1000 Lausanne 26, Switzerland |
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| Abstract: | The phospholipids and sphingolipids in milk are gaining interest due to their nutritional and technological qualities. Sphingolipids and their derivatives are highly bioactive compounds with anti-cancer, bacteriostatic and cholesterol-lowering properties. Several low-value process streams of the dairy industry contain considerable amounts of polar lipid and exert potential for further purification. This review deals with the structure of the main dairy polar lipids, their origin and molecular arrangement, their occurrence in raw milk and other dairy products, their methodology of analysis and purification and their nutritional and technological properties. |
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