A rapid method for extraction of total lipids from whey protein concentrates and separation of lipid classes with solid phase extraction

• Published in: Journal of the American Oil Chemists' Society Vol. 72; no. 10; pp. 1117 - 1121
• Main Author: Vaghela, M.N. (The Pennsylvania State University, University Park, PA.)
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.10.1995; Springer
• Subjects: ANALYTICAL METHODS; Biological and medical sciences; CONCENTRADOS DE PROTEINA; CONCENTRE DE PROTEINE; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Lipid class separation; LIPIDE; LIPIDOS; LIPIDS; Methods of analysis, processing and quality control, regulation, standards; PROTEIN CONCENTRATES; PROTEINAS DE SUERO DE LECHE; PROTEINE DE LACTOSERUM; SEPARACION; SEPARATING; SEPARATION; solid phase extraction; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS; total lipid extraction; WHEY PROTEIN; whey protein concentrates; Separation method; Rapid technique; Extraction process; Analytical method; Lipids; Chemical composition; Foodstuff; Concentrate; Solid phase; Solvent extraction; Whey protein
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/BF02540976

A modified procedure for extraction of total lipids from whey protein concentrates was developed such that stable emulsion with extracting solvents was avoided and the solvent system remained monophasic. Nonlipid contaminants from the extract were removed using gel filtration instead of traditional aqueous washing to prevent any loss of polar lipids. The extraction of total lipids by the modified procedure was complete and comparable with a reference procedure. Traditional thin‐layer chromatography is tedious and more qualitative than quantitative for lipid class separation. Total lipids were further separated into free fatty acids, phospholipids, cholesterol ester, triacylglycerol, cholesterol, diacylglycerol, and monoacylglycerol, using modified solid phase extraction procedure. Columns with 2 g amino propyl packing allowed separation of up to 80 mg of total lipids into lipid classes gravimetrically. The values for anhydrous milk fat for all lipid classes agreed with those in the literature. Separation of total lipids into lipid classes with solid phase extraction is easy, quantitative, and can also be performed on a preparative scale.