Selective increase in conjugated linoleic acid in milk fat by crystallization

被引：29

作者：

Kim, YJ ^{[1
]}

Liu, RH ^{[1
]}

机构：

[1] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 05期

关键词：

conjugated linoleic acid; crystallization; milk fat; dairy; functional food;

D O I：

10.1111/j.1365-2621.1999.tb15913.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to obtain concentrated natural conjugated linoleic acid (CLA) from milk fat by urea complexation. Milk fat was hydrolyzed to provide free fatty acids, followed by crystallization with different ratios of urea. The profiles of fatty acids achieved by urea complexation showed different fatty acid compositions. Long-chain unsaturated fatty acids, including GLA, were concentrated after crystallization. The highest amount of CLA was achieved by the first crystallization with a 2:1 urea/fatty acid ratio. CLA was elevated 2.5-fold. The C18:1/C18:0 fatty acid ratio was Increased from 2 to 51, and stearic acid (C18:0) was decreased 17-fold.

引用

页码：792 / 795

页数：4

共 32 条

[1] Conjugated linoleic acid modulates hepatic lipid composition in mice [J].