Investigation of whey protein based side streams as potential source of polar lipids-enriched dairy ingredients

Diana (9510-5561-CD65) Oliveira*, James A. O'Mahony, Leocadio Alonso, María V. Calvo, Javier Fontecha

*Corresponding author for this work

Research output: Contribution to conferencePosterpeer-review


he increasing global demand for dairy-based products, paediatric foods and trends in health and wellness,
are driving the growth of high-protein whey-based ingredients, such as whey protein isolate (WPI). However,
production of WPI from liquid cheese whey generates a significant amount of a lipid-enriched co-product, known
as whey protein phospholipid concentrate (WPPC). While the commercial potential of this co-product is not fully
realised, WPPC contains significant proportions of the major (e.g., β-lactoglobulin and α-lactalbumin) and minor (e.g.,
lactoferrin) whey proteins, in addition to other valuable nutrients such as milk fat globule membrane (MFGM) proteins
and polar lipids (PL). Previous studies have shown that PL (phospho- and sphingo lipids) derived from the MFGM have
unique bioactive properties and beneficial health effects, (e.g., lowering blood cholesterol levels, brain development,
immunity and gut physiology). Moreover, WPPC’s techno-functional properties, (e.g., emulsifying properties and
heat stability enhancement), make it interesting for use in numerous food applications, e.g., ice cream and bakery
products. Nonetheless, WPPC’s potential is still poorly exploited and the majority of the existent PL-enriched products
available commercially are predominantly extracted from buttermilk. Therefore, driven by the need of understanding
how the feed-process-composition interplay, the PL and protein partitioning of a non-commercial WPPC during WPI
manufacturing was studied and compared with a commercially available buttermilk powder (BMP). The protein profile
was assessed by SDS-PAGE. The PL and fatty acid profiles were determined using HPLC with ELSD and GC with FID
respectively. Results have shown, that the WPPC sample contains 5 times more total PL (including sphingomyelin) as
percentage of total fat, and 5 and 7 time more β-lactoglobulin and lactoferrin, respectively, when compared with BMP.
Therefore, WPPC may be considered as an added-value ingredient and a potential PL-enriched ingredient, for future use
in the formulation of new nutraceutical and functional foods.
Original languageEnglish
Publication statusPublished - 18 Sept 2018
Externally publishedYes
EventFood Science, Agronomy and Technology (FAT) : Current Trends and Future Perspectives in the Food Sector: From novel concepts to industrial applications - Rome, Italy
Duration: 20 Sept 201822 Sept 2018


ConferenceFood Science, Agronomy and Technology (FAT)
Internet address


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