The fatty acid composition of small and large naturally occurring milk fat globules
The fatty acid composition of small and large naturally occurring milk fat globules
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DOI：
10.1002/ejlt.200300812
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发表时间：
2003-11-01
影响因子：
2.7
通讯作者：
Michalski, MC
中科院分区：
文献类型：
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作者：
Briard, V;Leconte, N;Michalski, MC
用微滤法对冬季和春季采集的原料全脂乳进行微滤，得到了不同平均直径(d(43)=1.5~7.3um)的天然乳脂球。提取总脂后，用气相色谱分析甲酯和丁酯来表征脂肪酸组成。冬季获得的牛乳中油酸和亚油酸的含量随着脂肪球大小的增大而增加，肉豆蔻酸和棕榈酸的含量随着脂肪球大小的增大而降低。与冬季和春季获得的牛奶中的大脂肪球相比，小脂肪球中的月桂酸、肉豆蔻酸和棕榈油酸明显更多，而硬脂酸更少。油酸和亚油酸的相对含量取决于脂肪球的大小和季节。这些结果是基于乳脂球膜的相对含量取决于脂肪球大小，以及成分变化对乳脂球熔化行为的影响来解释的。
Native milk fat globules of various mean diameters, ranging from d(43) = 1.5 to 7.3 mum, were obtained using microfiltration of raw whole milk acquired in winter and spring. After total lipid extraction, fatty acid composition was characterized by methyl and butyl ester analysis using gas chromatography. The oleic and linoleic acid content of milk obtained in winter increased with fat globule size, whereas myristic and palmitic acid decreased. There was significantly more lauric, myristic and palmitoleic acid, and less stearic acid in small fat globules compared to large fat globules in milk obtained in both winter and spring. The relative content of oleic and linoleic acids were found to depend on fat globule size and season. Results are interpreted on the basis of the relative content of milk fat globule membrane depending on fat globule size, and on consequences of compositional variations on milk fat globule melting behavior.