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Lipid and protein composition of a membrane-rich fraction of butter oil *

Published online by Cambridge University Press:  01 June 2009

Mary McCarthy  and
Denis R. Headon
Mary McCarthy
Affiliation:
Biochemistry Department, University College, Galway, Irish Republic
Denis R. Headon
Affiliation:
Biochemistry Department, University College, Galway, Irish Republic
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Summary

Lipid and aqueous extracts of bovine milk and 5 fractions prepared from bovine milk, including a membrane-rich fraction (MRF) isolated during butter oil production, were analysed for neutral lipid, phospholipid, protein and glycoprotein. The MRF showed an 8·5-fold enrichment in the phospholipid: protein ratio compared to whole milk. The percentage distribution of the 3 major phospholipid classes, phosphatidyl ethanolamine, phosphatidyl choline and sphingomyelin was 30, 36, 31 % respectively, the values of which differ slightly from those of whole milk. Fatty acid analysis of the major neutral and phospholipid classes indicated a predominance of palmitate, stearate and oleate. SDS polyacrylamide-gel electrophoresis in polyacrylamide gradients indicated that the percentage protein having a mol. wt in excess of 75000 increased by a factor of 2 in the MRF when compared to milk. Glycoprotein profiles of the MRF and its precursor cream differ significantly from the patterns evident in whole milk and skim-milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 3 , July 1979 , pp. 511 - 521
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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