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Composition of the bound lipids in caseins and in ripening cheeses

Published online by Cambridge University Press:  01 June 2009

V. Bolcato ,
P. Spettoli  and
A. Cagliari
V. Bolcato
Affiliation:
Istituto di Chimica agraria e Industrie agrarie, University of Padua, Italy
P. Spettoli
Affiliation:
Istituto di Chimica agraria e Industrie agrarie, University of Padua, Italy
A. Cagliari
Affiliation:
Istituto di Chimica agraria e Industrie agrarie, University of Padua, Italy
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Summary

Neutral lipids and phospholipids, firmly bound to rennet- or acidprecipitated casein and also to α-, β- and κ-casein, have been detected by histochemical means. On sections of the caseins they appeared as areas of variable shape and size, uniformly distributed. In cheeses they partially disappeared, probably owing to the action of the milk and bacterial lipases. This led to new patterns of distribution of the lipids in the sections.

Lecithin, cephalin, sphingomyelin, cerebrosides (2 spots), ceramides (1 spot), phosphatidylserine and phosphatidylinositol were identified in the phospholipid fraction of the casein by 2-dimensional thin-layer chromatography. In the bound phospholipid fraction of 3 cheeses the same phospholipids were found together with 1 new unidentified spot.

Type
Original Articles
Information
Journal of Dairy Research , Volume 37 , Issue 3 , October 1970 , pp. 431 - 436
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

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