Abstract
The aim of this study was to analyze the fat extracted from natural and flavored casein. Casein is the main protein in milk, and it is made of structures called micelles. Pure casein is obtained through technological processes, and contains a small amount of fat that has not yet been characterized. Fat extraction was performed using the Folch method. The extracted fat was examined by gas chromatography and differential scanning calorimetry. The fatty acid profile of the separated fats was determined using gas chromatography. A total of 20 fatty acids were found, and their content was compared with data on milk fat found in the literature. The analysis showed that the tested fat was dominated by saturated fatty acids, of which palmitic acid had the highest content—31.93%. The obtained results for all three tested caseins were comparable to each other, and no significant differences were noticed when comparing them to milk fat. The melting profiles of fat were analyzed by DSC technique, and it was found that an endothermic transition had occurred. Differences in the number of endothermic peaks were noticed when comparing the tested fat to milk fat. The fat from the casein contained two endothermic peaks for the medium-melting and high-melting fractions, while there was also an endothermic peak in the milk fat for the low-melting fraction.
Supplementary Materials
The poster presentation can be downloaded at: https://www.mdpi.com/article/10.3390/Foods2022-13005/s1.
Author Contributions
Conceptualization, A.G. and D.M.-J.; methodology, A.G. and D.M.-J.; validation, A.G. and D.M.-J.; formal analysis, A.G., P.S. and D.M.-J.; investigation, A.G., P.S. and D.M.-J.; writing—original draft preparation, A.G.; writing—review and editing, A.G. All authors have read and agreed to the published version of the manuscript.
Funding
Research equipment was purchased as part of the “Food and Nutrition Centre—modern-ization of the WULS campus to create a Food and Nutrition Research and Development Centre (CŻiŻ)”, cofinanced by the European Union from the European Regional Development Fund under the Regional Operational Programme of the Mazowieckie Voivodeship for 2014–2020 (Project No. RPMA.01.01.00-14-8276/17).
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
Not applicable.
Conflicts of Interest
The authors declare no conflict of interest.
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