Milk lipids characterization in relation to different heat treatments using lipidomics

文献类型： 外文期刊

第一作者： Zhang, Hongda

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

作者机构：

关键词： Milk fat; Heat-treatment; Lipidomics; UPLC-Q-TOF-MS; Hydrolysis; Lipid oxidation

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 157 卷

页码：

收录情况： SCI

摘要： 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 can potentially be used in the dairy industry to monitor the degree and method of heat treatment of milk.

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