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Milk Lipids Characterization in Relation to Different Heat Treatments Using Lipidomics by Hongda Zhang; Yanyang Xu; Chengxiang Zhao; Yi Xue; Dongfei Tan; Shaolei Wang; Man Jia; Huaxing Wu; Aijin Ma; Gang Chen is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Milk Lipids Characterization in Relation to Different Heat Treatments Using Lipidomics about?

Heat treatment is an important processing technique related to milk quality and nutritional value in the dairy industry. In this study, changes in milk lipids in response to different heat treatments were comprehensively characterized using a lipidomic approach. Ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) were used to identify and quantify 29 classes and 788 different lipids. In general, heat treatment promoted milk lipid hydrolysis and oxidation; in particular, ultra-high temperature (UHT) treatment resulted in more phospholipid hydrolysis than did pasteurization and extended shelf-life (ESL) treatment. Heat treatment resulted in further lipid oxidation reactions and a reduction in the amount of mild oxidation products. Moreover, the levels of lysophospholipids and free fatty acids (including oxidized free fatty acids) can be used to distinguish UHT-treated milk. In turn, oxidized phosphatidylcholine, oxidized phosphatidylethanolamine, ether-linked phosphatidylethanolamine, diacylglycerol, triacylglycerol, and oxidized triacylglycerol can be used to differentiate raw, pasteurized, and ESL milk. These biomarkers c

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Author

Hongda Zhang; Yanyang Xu; Chengxiang Zhao; Yi Xue; Dongfei Tan; Shaolei Wang; Man Jia; Huaxing Wu; Aijin Ma; Gang Chen

Publisher

Elsevier BV

Published

2022

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)