Abstract：
Buttermilk is a potential material for the production of a milk fat globule membrane (MFGM) and can be mainly classified into two types: whole cream buttermilk and cheese whey cream buttermilk (WCB). Due to the high casein micelle content of whole cream buttermilk, the removal of casein micelles to improve the purity of MFGM materials is always required. This study investigated the effects of rennet and acid coagulation on the lipid profile of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW) and compared them with WCB. BRW has significantly higher phospholipids (PLs) and ganglioside contents than BAW and WCB. The abundance of arachidonic acid (ARA)- and eicosapentaenoic acid (EPA)-structured PLs was higher in WCB, while docosahexaenoic acid (DHA)-structured PLs were higher in BRW, indicating that BRW and WCB intake might have a greater effect on improving cardiovascular conditions and neurodevelopment. WCB and BRW had a higher abundance of plasmanyl PL and plasmalogen PL, respectively. Phosphatidylcholine (PC) (28:1), LPE (20:5), and PC (26:0) are characteristic lipids among BRW, BAW, and WCB, and they can be used to distinguish MFGM-enriched whey from different sources.
摘要：
Buttermilk是生产牛奶脂肪球膜（MFGM）的潜在材料，主要分为两种类型：全脂酪乳和奶酪乳清奶油酪乳（WCB）。由于全脂酪乳的酪蛋白胶束含量高，总是需要去除酪蛋白胶束以提高MFGM材料的纯度。这项研究调查了凝乳酶和酸凝固对酪乳凝乳酶凝固乳清（BRW）和酪乳酸凝固乳清（BAW）的脂质分布的影响，并将其与WCB进行了比较。BRW的磷脂（PL）和神经节苷脂含量明显高于BAW和WCB。WCB中花生四烯酸（ARA）和二十碳五烯酸（EPA）结构的PL的丰度较高，虽然二十二碳六烯酸（DHA）结构的PLs在BRW中更高，表明BRW和WCB的摄入可能对改善心血管疾病和神经发育有更大的作用。WCB和BRW具有较高丰度的纤丝曼酰PL和纤丝磷脂PL，分别。磷脂酰胆碱(PC)(28:1),LPE(20:5),PC（26：0）是BRW中的特征性脂质，BAW,WCB,它们可用于区分不同来源的富含MFGM的乳清。
