Affiliation:
1. Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
2. Department of Food Science and Technology The Ohio State University Columbus Ohio USA
3. Family and Consumer Sciences New Mexico State University Las Cruces New Mexico USA
4. Department of Chemical and Materials Engineering New Mexico State University Las Cruces New Mexico USA
5. Center of Excellence in Sustainable Food and Agricultural Systems New Mexico State University Las Cruces New Mexico USA
Abstract
AbstractWe report the extraction of milk phospholipids (MPLs) from beta‐serum with a tertiary amine (N‐N dimethylcyclohexylamine, CyNMe2). The extraction time (3, 10, and 18 h), temperature (25, 40, and 60°C), and sample‐to‐solvent ratio (1/3, 1/10, and 1/18 v/v) were evaluated according to a factorial design. The extracted lipids were fractionated with solid‐phase extraction and quantified by HPLC‐CAD. Extraction conducted at 60°C yielded values of 14.86 ± 2.95%, 69.79 ± 3.19%, 79.39 ± 5.55% after 3, 10, and 18 h and a ratio of 1/18 (w/w). Microstructure images showed significant damage to the solid matrix that released the inner MPLs into the aqueous medium. The highest extraction yields of MPLs (79.39 ± 5.55%) were obtained after 18 h of extraction at 60°C and a sample‐to‐solvent ratio of 18 (w/w). The recovered fraction was made of phosphatidylinositol (~41%), phosphatidylserine (~6%), phosphatidylethanolamine (~34%), phosphatidylcholine (~9%), and sphingomyelin (~8%). This work outlines different extraction conditions for recovering MPLs from beta‐serum, a dairy byproduct.
Subject
Organic Chemistry,General Chemical Engineering