Serviços Personalizados
Artigo
Indicadores
Links relacionados
- Citado por Google
- Similares em Google
Compartilhar
South African Journal of Chemistry
versão On-line ISSN 1996-840X
versão impressa ISSN 0379-4350
S.Afr.j.chem. (Online) vol.64 Durban 2011
RESEARCH ARTICLE
DSC of milk fats from various animals with high levels of medium-chain, unsaturated and polyunsaturated fatty acids
Gernot OsthoffI, *; Arno HugoI; Chris C. JoubertII; Jannie C. SwartsII
IDepartment of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa
IIDepartment of Chemistry, University of the Free State, Bloemfontein, South Africa
ABSTRACT
Mammals of different species provide milk lipids with a wide variety of fatty acid composition yet with common stereospecific features. This allows the investigation of crystallographic properties of milk lipids that cannot be achieved by interesterified lipids due to the random stereospecific distribution that is obtained. The milk fats of elephant and white rhinoceros contain high amounts of 8:0, 10:0 and 12:0 which form triglyceride species that melt between 8 and 22 °C. The crystallographic behaviour of the milk lipids from blesbok and blue wildebeest differ from the other ruminant lipids, and that of horse and vervet monkey differ from the other non-ruminant lipids. It seems that a low content of 18:0 and 18:1, and a high content of saturated short- to medium-length fatty acids prevent the formation of the high and low temperature melting isotherms, between 35 and 42 °C, and between -45 and -10 °C, respectively, which are normally observed for milk fats.
Keywords: Triglyceride, differential scanning calorimetry, milk, medium-chain fatty acid, polyunsaturated fatty acid
Full text available only in pdf format.
ACKNOWLEDGEMENTS
The authors acknowledge the contribution of Mrs Eileen Roodt for the lipid extractions, Mr Johan du Toit of Raakvat Jagklub, Bultfontein, for allowing our presence during culling operations to collect milk, Dr Maria Delclaux Real de Asua, Zoo-Aquarium de Madrid for gorilla and bottle nose dolphin milk (Cites permit no. 048958), Dr Sharon Redrobe, Bristol Zoo Gardens for pudu and okapi milks (Cites permit no. 048957) and Ms Petro de Wit, National Hospital, Bloemfontein for collecting human milk from an anonymous willing donor.
REFERENCES
1 S.J. Iverson and O.T. Oftedal, Phylogenetic and ecological variation in the fatty acid composition of milks, in Handbook of Milk Composition, (R.G. Jensen, ed.), Academic Press, New York, USA, 1995, pp. 790-827. [ Links ]
2 G. Osthoff, A. Hugo, H.O. De Waal and P. Botes, Comp. BioChem. Physiol. A, 2005, 141, 223-229. [ Links ]
3 G. Osthoff, A. Hugo and M. De Wit, Comp. BioChem. Physiol. B, 2007, 148, 1-5. [ Links ]
4 L.A. Milligan, S.I. Rappoport, M.R. Cranfield, W. Dittus, K.E. Glander, O.T. Oftedal, M.L. Power, C.A. Whittier and R.P. Bazinet, Comp. Biochem. Physiol. B, 2007, 149, 74-82. [ Links ]
5 G. Osthoff, A. Hugo, M. De Wit, T.P.M. Nguyen and J. Seier, Comp. Biochem. Physiol. B, 2010, 152, 332-338. [ Links ]
6 W.W. Christie, The composition and structure of milk lipids, in Developments in Dairy Chemistry (P.F. Fox, ed.), vol 2, Applied Science Publishers, London, UK, 1983, pp. 1-36. [ Links ]
7 M.J. Fraga, J. Fontecha, L. Lozada and M. Juarez, J. Agric. Food. Chem. 1988, 46, 1836-1843. [ Links ]
8 J. Fontecha, J.J. Rios, M.J. Lozada, M.J. Fraga and M. Juarez, Int. Dairy J. 2000, 10, 119-128. [ Links ]
9 C.H. Winter, E.B. Hoving and F.A.J. Muskie, J. Chrom. Biomed. Appl. 1993, 616, 9-24. [ Links ]
10 S. Morera Pons, A.I. Castellote Bargallo and M.C. Lopez Sabater, J. Chrom A., 1998, 823, 475-482. [ Links ]
11 B.K. Mortensen, Physical properties and modification of milk fat, in Developments in Dairy Chemistry (P.F. Fox, ed.), vol. 2, Applied Science Publishers, London, UK, 1983, pp. 159-194. [ Links ]
12 J.W. Hagemann, Thermal behavior and polymorphism of acylglycerides, in Crystallization and Polymorphism of Fats and Fatty Acids, (N. Garti and K. Sato, eds.), Dekker, New York, USA, 1988, pp. 9-96. [ Links ]
13 C. Lopez, C. Bourgaux, P. Lesieur, S. Bernadou, G. Keller and M. Ollivon M, J. Colloid Interface Sci., 2002, 254, 64-78. [ Links ]
14 L. Wiking, V De Graef, M. Rasmussen and K. Dewettinck, Int. Dairy J., 2009, 19, 424-430. [ Links ]
15 C. Lopez, C. Bourgaux, P. Lesieur, A. Riaublanc and M. Ollivon, Chem. Phys. Lipids, 2006, 144, 17-33. [ Links ]
16 C. Lopez and M. Ollivon. Chem. Phys. Lipids, 2009, 159, 1-12. [ Links ]
17 J.C. Hawke and M.W. Taylor, The yield, composition and physical properties of milk fat, in Developments in Dairy Chemistry, (P.F. Fox, ed.), vol. 2, Applied Science Publishers, London, UK, 1983, pp. 1-36. [ Links ]
18 E.J. De Peters, J.B. German, S.J. Taylor, S.T. Essex and H. Perez-Monti H, J. Dairy Sci., 2001, 84, 929-936. [ Links ]
19 J.J. Loor, A. Ferlay, A. Ollier, M. Doreau and Y. Chillard Y, J. Dairy Sci., 2005, 88, 726-740. [ Links ]
20 M.W. Rüegg and Z. Farah, Milchwissenschaft, 1991 46, 361-362. [ Links ]
21 G. Osthoff, A. Hugo and M. De Wit, Mam. Biol., 2008, 73, 245-248. [ Links ]
22 G. Osthoff, A. Hugo and M. De Wit, Comp. Biochem. Physiol. B., 2006, 145, 265-269. [ Links ]
23 G. Osthoff, A. Hugo and M. De Wit, Comp. Biochem. Physiol. B., 2007, 147, 237-241. [ Links ]
24 G. Osthoff, A. Hugo and M. De Wit, Mam. Biol., 2007 72, 116-122. [ Links ]
25 G. Osthoff, A. Hugo, M. De Wit and M. Nguyen, S. A. J. Wild. Sci., 2009, 39, 97-102. [ Links ]
26 G. Osthoff, A. Hugo and M. De Wit, Comp. Biochem. Physiol. B., 2009, 154, 48-54. [ Links ]
27 J. Folch, M. Lees and G.H. Sloane-Stanley, J. Biol. Chem., 1957, 226, 497-509. [ Links ]
28 P.W. Park and R.E. Goins, J. Food Sci., 1994, 59, 1262-1266. [ Links ]
29 A. Santanaa, X. Fernandez, M.A. Larrayoza and F. Recasensa, J. Supercrit. Fluids, 2008, 46, 322-328. [ Links ]
30 M.Y.B. Liew, H.M. Ghazali, K. Long, O.M. Lai and A.M. Yazid, Food Chem., 2001, 72, 447-454. [ Links ]
31 G. Osthoff, A. Hugo, H. Bouwman, P. Buss, D. Govender, C.C. Joubert and J.C. Swarts J.C., Comp. Biochem. Physiol. A., 2010, 155, 64-69. [ Links ]
32 B.D. Oomah, D. Dumon, A. Cardador-Martinez and D.V. Godfrey, Food Chem., 2006, 96, 304-312. [ Links ]
33 E. Chiavaro, M.T. Rodriguez-Estrada, E. Vittadini and N. Pellegrini, LWT Food Sci. Technol., 2010, 43, 1104-1112. [ Links ]
34 K. Sasaki, M. Mitsumoto, T. Nishioka and M. Irie, Meat Sci., 2006, 72, 789-792. [ Links ]
35 S.S. Sablani, M.S. Rahman, S. Al-Busaidi, N. Guizani, N. Al-Habsi, R. Al-Belushi and B. Soussi, Thermochim. Acta, 2007, 462, 56-63. [ Links ]
36 L. Hernqvist, Crystal structures of fats and fatty acids, in Crystallization and Polymorphism ofFats and Fatty Acids, (N. Garti and K. Sato, eds), Dekker, New York, USA, 1988, pp. 97-137. [ Links ]
37 O.M. Lai, H.M. Ghazali, F. Cho and C.L. Chong CL, Food Chem., 2000, 70, 215-219. [ Links ]
Received 29 August 2011
Accepted 6 December 2011
Submitted by invitation to celebrate 2011 the 'International Year of Chemistry'.
* To whom correspondence should be addressed. E-mail: osthoffg@ufs.ac.za