A novel and simple approach to element fractionation analysis: Single step fractionation of milk

Feyzullah Tokay; Sema Bağdat

doi:10.1016/j.foodchem.2022.132162

A novel and simple approach to element fractionation analysis: Single step fractionation of milk

Food Chem. 2022 Jun 15:379:132162. doi: 10.1016/j.foodchem.2022.132162. Epub 2022 Jan 15.

Authors

Feyzullah Tokay¹, Sema Bağdat²

Affiliations

¹ Balıkesir University, Faculty of Science and Arts, Chemistry Department, 10145 Balıkesir, Turkey. Electronic address: feyzullahtokay@balikesir.edu.tr.
² Balıkesir University, Faculty of Science and Arts, Chemistry Department, 10145 Balıkesir, Turkey.

PMID: 35065496
DOI: 10.1016/j.foodchem.2022.132162

Abstract

A novel single step fractionation of cow's milk was achieved using ethyl ether, n-hexane and isopropyl alcohol (3:3:4) mixture via solubility difference and precipitation. Milks were separated into lipid, serum and protein fractions. The distribution of elements was determined by ICP OES and validated by the analysis of NIST-1549a. The applicability of the scheme was tested by the analysis of whole, skimmed, semi-skimmed and infant formula. The distribution tendency of each element was variable. The lipid and protein bound element concentrations ranged from 0.053 to 5.3 mg L^-1 and 0.046-1111.2 mg L^-1, respectively, whereas it was between 0.064 and 954.5 mg L^-1 for the serum fraction. The trend of element distributions were in the order: protein > serum > lipid for the most elements, except for Mg, Na and K. This study provide practical and innovative way to elucidate the distribution of elements which may provide information to be applied in health and nutrition strategies.

Keywords: Casein; Fractionation; Infant formula; Lipid; Milk; Whey.

MeSH terms

Allergens
Animals
Cattle
Chemical Fractionation
Female
Humans
Infant
Infant Formula
Milk Hypersensitivity*
Milk Proteins
Milk*

Substances

Allergens
Milk Proteins