foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-454Research ArticleСтатьиАспекты выделения и использования фосфолипидов пахтыAspects of buttermilk phospholipids separation and utilizationВасилькевичА. И.VasilkevichA. I.

Василькевич Алексей Игоревич — аспирант

ул. Козлова, 29, 220037, г. Минск, Республика Беларусь

Vasilkevich Aleksei I. — graduate student

29, Kozlova st., 220037, Minsk, Republic of Belarus

alex.vasilkevich@gmail.comДымарО. В.DymarO. V.

Дымар Олег Викторович — доктор технических наук, профессор, главный научный сотрудник РУП

ул. Козлова, 29, 220037, г. Минск, Республика Беларусь

Dymar Oleg V. — ing., Рh.D, D.E.Sc., Professor, Chief Researcher

29, Kozlova st., 220037, Minsk, Republic of Belarus

dymarov@tut.byРУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”2020300620201326977Copyright © Василькевич А.И., Дымар О.В., 20202020Василькевич А.И., Дымар О.В.Vasilkevich A.I., Dymar O.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/454

Переработка пахты является важным вопросом для предприятий молочной промышленности. Фосфолипиды, образующие мембраны жировых глобул молока, являются одним из наиболее ценных компонентов пахты. В данной статье рассмотрена актуальность получения фосфолипидов из молочной пахты и продемонстрировано, что из-за нарушенной структуры мембран жировых глобул для этого целесообразно использовать именно пахту. Мембранные методы, такие как ультрафильтрация и микрофильтрация, позволяют успешно выделять фосфолипиды из молочного сырья, при этом для повышения эффективности процесса можно использовать дополнительные стадии, например, стадию предварительного гидролиза. Полученные концентраты могут использоваться в качестве эмульгатора и стабилизатора для пищевых или фармацевтических продуктов, выступая заменой традиционному соевому лецитину. Концентраты молочных фосфолипидов также являются ценным компонентом функционального питания и могут применяться в продуктах спортивного питания либо для детей раннего возраста. Создание эффективных технологий переработки пахты и разработка рецептур на основе молочных фосфолипидов позволит предприятиям отрасли получить дополнительный доход от новых продуктов, а также снизить затраты на утилизацию отходов производства.

Buttermilk treatment and utilization is one of the major issues for milk industry. Buttermilk phospholipids forming milk fat globule membranes is one of the most valuable class of substances. This article reviews the need of phospholipid separation from buttermilk showing why buttermilk is the perfect source for it. Such membrane methods as ultrafiltration and microfiltration allow for successful phospholipids preparation from milk sources. The efficacy can be improved by additional operations, such as hydrolysis. Prepared concentrates can be used as emulsifying or stabilizing agents for pharmaceutical, food and cosmetic products replacing siy lecithin. Milk phospholipid concentrates are valuable component of functional nutrition for sportsmen and kids. Development of new treatment techniques for buttermilk will allow to create the new product with high value and at the same time decreases the costs related to buttermilk utilization.

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The authors declare that there are no conflicts of interest present.