Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage
Milk processing technology disrupts milk fat globule membrane (MFGM) structures and decreases the phospholipid content in MFGM. The present study aimed to evaluate the effects of homogenization, thermal treatment, and cold storage on milk phospholipids. A total of 175 phospholipid molecular species...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/102748/ http://psasir.upm.edu.my/id/eprint/102748/1/102748.pdf |
| _version_ | 1848863866281263104 |
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| author | Mou, Bolin Yang, Wenqing Song, Shuang Shen, Cai Panpipat, Worawan Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi |
| author_facet | Mou, Bolin Yang, Wenqing Song, Shuang Shen, Cai Panpipat, Worawan Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi |
| author_sort | Mou, Bolin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Milk processing technology disrupts milk fat globule membrane (MFGM) structures and decreases the phospholipid content in MFGM. The present study aimed to evaluate the effects of homogenization, thermal treatment, and cold storage on milk phospholipids. A total of 175 phospholipid molecular species were identified and quantified. Phosphatidylcholine was the most abundant phospholipid, and sphingomyelin accounted for only a small amount of phospholipid in bovine milk. In addition, a total of 37 plasmalogens (167.5 μg/mL) were identified in bovine milk with lysophosphatidylcholine plasmalogen being the most abundant. Processing technologies decreased the phospholipid content with both boiled and frozen milk demonstrating the highest reduction. Compared to raw milk, only 70% of phospholipid remained in frozen milk. Both S-plot and volcano-plot showed that heat treatment and subsequent cold storage decreased the phosphatidylserine and lysophospholipid contents. © 2022 Elsevier Ltd |
| first_indexed | 2025-11-15T13:39:43Z |
| format | Article |
| id | upm-102748 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:39:43Z |
| publishDate | 2022 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1027482025-07-17T04:29:06Z http://psasir.upm.edu.my/id/eprint/102748/ Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage Mou, Bolin Yang, Wenqing Song, Shuang Shen, Cai Panpipat, Worawan Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi Milk processing technology disrupts milk fat globule membrane (MFGM) structures and decreases the phospholipid content in MFGM. The present study aimed to evaluate the effects of homogenization, thermal treatment, and cold storage on milk phospholipids. A total of 175 phospholipid molecular species were identified and quantified. Phosphatidylcholine was the most abundant phospholipid, and sphingomyelin accounted for only a small amount of phospholipid in bovine milk. In addition, a total of 37 plasmalogens (167.5 μg/mL) were identified in bovine milk with lysophosphatidylcholine plasmalogen being the most abundant. Processing technologies decreased the phospholipid content with both boiled and frozen milk demonstrating the highest reduction. Compared to raw milk, only 70% of phospholipid remained in frozen milk. Both S-plot and volcano-plot showed that heat treatment and subsequent cold storage decreased the phosphatidylserine and lysophospholipid contents. © 2022 Elsevier Ltd Elsevier Ltd 2022 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/102748/1/102748.pdf Mou, Bolin and Yang, Wenqing and Song, Shuang and Shen, Cai and Panpipat, Worawan and Lai, Oi-Ming and Tan, Chin-Ping and Cheong, Ling-Zhi (2022) Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage. Food Chemistry, 381. art. no. 132288. pp. 1-8. ISSN 0308-8146; eISSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814622002497?via%3Dihub 10.1016/j.foodchem.2022.132288 |
| spellingShingle | Mou, Bolin Yang, Wenqing Song, Shuang Shen, Cai Panpipat, Worawan Lai, Oi-Ming Tan, Chin-Ping Cheong, Ling-Zhi Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage |
| title | Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage |
| title_full | Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage |
| title_fullStr | Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage |
| title_full_unstemmed | Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage |
| title_short | Phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage |
| title_sort | phospholipidomics of bovine milk subjected to homogenization, thermal treatment and cold storage |
| url | http://psasir.upm.edu.my/id/eprint/102748/ http://psasir.upm.edu.my/id/eprint/102748/ http://psasir.upm.edu.my/id/eprint/102748/ http://psasir.upm.edu.my/id/eprint/102748/1/102748.pdf |