Abstract #M111
Section: Dairy Foods
Session: Dairy Foods I: Chemistry
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
Session: Dairy Foods I: Chemistry
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
# M111
Lipidomics approach reveals integrated triglycerides profiles associated with different thermal treatments on dairy cow milk.
Y. Zhang*1,4, N. Zheng1,2, S. Li3,4, S. Zhao1,4, F. Wen3,4, M. Li1,4, L. Meng2,3, J. Wang1,4, 1Ministry of Agriculture-Key Laboratory of Quality & Safety Control for Milk and Dairy Products, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China, 2Ministry of Agriculture-Laboratory of Quality and Safety Risk Assessment for Dairy Products, Beijing, China, 3Ministry of Agriculture-Milk and Dairy Product Inspection Center, Beijing, China, 4State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China.
Key Words: lipidomics, triglycerides, thermal treatment
Lipidomics approach reveals integrated triglycerides profiles associated with different thermal treatments on dairy cow milk.
Y. Zhang*1,4, N. Zheng1,2, S. Li3,4, S. Zhao1,4, F. Wen3,4, M. Li1,4, L. Meng2,3, J. Wang1,4, 1Ministry of Agriculture-Key Laboratory of Quality & Safety Control for Milk and Dairy Products, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China, 2Ministry of Agriculture-Laboratory of Quality and Safety Risk Assessment for Dairy Products, Beijing, China, 3Ministry of Agriculture-Milk and Dairy Product Inspection Center, Beijing, China, 4State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China.
Different triglycerides (TG) profiles in raw milk (RM), pasteurized (BM, 85°C for 15 s) and indirect ultra-high temperature (UHT) treated cow milk (UM, 135°C for 15 s) was investigated using UPLC-MS/MS. Raw milk was treated similarly for pasteurization process and UHT treatment, 3 replicated trials were undertaken using different batches of raw milk. Three replicates of each milk samples and 1 pool from each milk sample were analyzed. The results showed that 94 TGs were found in all milk samples, and the contents of the 94 TGs decreased significantly in UM milk compared with that in either RM milk (P < 0.05) or BM milk (P < 0.05), but there was no significant difference between RM milk and BM milk (P > 0.05). However, the contents of the free fatty acids increased significantly in UM milk compared with that of RM milk (P < 0.05) or BM milk (P < 0.05). Moreover, there was no significant difference between BM milk and UM milk (P > 0.05) for the free fatty acid. The results indicated that lipolysis significantly occurred in UM treated compared with that in pasteurized milk. The difference in TGs of milk under different thermal treatment may have influence on milk nutritional content.
Key Words: lipidomics, triglycerides, thermal treatment
