Biological function of milk phospholipids and their isolation approaches
https://doi.org/10.47612/2220-8755-2019-14-159-165
Abstract
Milk phospholipids have different composition in comparison with other natural sources and provide a number of valuable technological and therapeutic properties. The article summarizes the well-known possibilities of using, isolating and analyzing phospholipids from milk. Their assessment is given taking into account own experience in studying phospholipids. The most appropriate way to isolate phospholipids from dairy raw materials include microfiltration and ultrafiltration methods. The resulting phospholipid concentrate can be used as an effective emulsifier with additional biologically active properties.
About the Authors
A. Vasilkevich
Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus
Belarus
Minsk
O. Dymar
Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus
Belarus
Minsk
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Review
For citations:
Vasilkevich A., Dymar O. Biological function of milk phospholipids and their isolation approaches. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):159-165. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-159-165
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