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A study of cow's milk containing high levels of linoleic acid: isolation and properties of the fat-globule membrane

Published online by Cambridge University Press:  01 June 2009

R. W. Sleigh ,
Joan M. Bain  and
R. W. Burley
R. W. Sleigh
Affiliation:
Division of Food Research, Food Research Laboratory, C.S.I.R.O., North Ryde, N.S.W. 2113, Australia
Joan M. Bain
Affiliation:
Division of Food Research, Food Research Laboratory, C.S.I.R.O., North Ryde, N.S.W. 2113, Australia
R. W. Burley
Affiliation:
Division of Food Research, Food Research Laboratory, C.S.I.R.O., North Ryde, N.S.W. 2113, Australia
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Summary

Properties of whole milk and milk fractions from cows fed a diet that gave a greatly increased proportion of unsaturated fatty acid residues (especially of linoleic acid) in the milk lipids were studied, and this milk (high-linoleic milk) was compared with milk from cows on a control diet (control milk). The milk fractions were isolated by high-speed centrifugation of whole milk or cream and were examined by chemical analysis and electron microscopy. During centrifugation the globules of milk fat were disrupted and the membranes (fat-globule ‘ghosts’) floated as a layer beneath the free lipid. Membrane proteins from the 2 sorts of milk gave the same electrophoretic pattern and the amino acid compositions were the same. Lipid analysis of the membrane fraction from high-linoleic milk showed the expected increase in the proportion of unsaturated fatty acid residues in the neutral lipids, but there was an unexpected decrease in the proportion of unsaturated residues in the membrane phospholipids. No differences were found between high-linoleic and control milk in the ultrastructure of the milk-fat globules or the isolated membranes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 43 , Issue 3 , October 1976 , pp. 389 - 400
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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