utter milk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in polar lipids from the milk fat globule membrane (MFGM). Extraction and characterization of lecithin from butter milk-derived milk fat globule membrane (MFGM) were studied. The extracted lecithin from butter milkcontained 88.7% total lipid, 4.7% total protein and 4.6% ash. The fatty acids composition of extracted lecithin was 11.32, 28.50, 11.10 and 24.0% foremyristic, palmitic, stearic and oleicacids, respectively. Quantitative analysis of extracted lecithin phospholipids using High-Performance Liquid Chromatography (HPLC) with high –sensitivity refractive index detection was investigated. The phospholipids in extracted lecithin were 11% Phosphatidylcholine (PC), 10% Phosphatidylethanolamine (PE), 5% Phosphatidylinositol (PI) and 2.5% Phosphatidylserine (PS). The emulsifying and foaming properties of extracted lecithin at different concentrations compared with commercial lecithin were studied. The emulsification activity and stability of emulsion containing 3% extracted lecithin or 2% commercial lecithin were the highest during storage for 30 days at 23°C. An enhancement of extracted or commercial lecithin emulsion stability was recorded by pasteurization and at pH6. However, sodium chloride hadan adverse effect on the emulsion stability.Refrigeration at 4?C had no significant effect on emulsions stability. The highest foaming stability was observed in emulsion containing 3% extracted or commercial lecithin at pH 5. Also, the extracted lecithin showed higher foaming stability than those of commercial lecithin.The results indicated that the lecithin can be produced with high emulsifying and foaming properties from butter milk-derived MFGM at large scale.
Publication year 2015
Pages 1-10
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Author(s) from ARC
External authors (outside ARC)
    جيهان بسطامى على *المركز الاقليمى للاغذية والاعلاف- مركز البحوث الزراعية
Publication Type Journal