Preparation and Characterization of a Polar Milk Lipid-Enriched Component from Whey Powder

Kwanhyoung Lee1,2, Ara Kim1, Ki-Bae Hong3, Hyung Joo Suh4,*, Kyungae Jo4,*
Author Information & Copyright
1Doosan Corporation, Solus, Suwon 16229, Republic of Korea
2Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea
3Dongduk Women’s University, Seoul 02748, Republic of Korea
4BK21 Plus, College of Health Science, Korea University, Seoul 02841, Republic of Korea
*Corresponding Author : Hyung Joo suh. BK21 Plus, College of Health Science, Korea University, Seoul 02841, Korea. Tel: +82-2-940-2764, Fax: +82-2-921-7207, E-mail:
*Corresponding Author : Kyungae Jo . BK21 Plus, College of Health Science, Korea University, Seoul 02841, Korea. Tel: +82-2-940-2764, Fax: +82-2-921-7207, E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 6, 2019 ; Revised: Jan 2, 2020 ; Accepted: Jan 3, 2020

Published Online: Jan 17, 2020


Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.

Keywords: MFGM; polar lipids; whey powder; rancimat; anti-inflammatory

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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