High Fischer ratio oligopeptide-fortified goat milk: A dual efficacy study on enhancing protein nutritional value and improving functional characteristics.

Abstract

Functional dairy products represent a substantial area of interest, but the market offers a limited variety of products enriched with oligopeptides. This study focused on the incorporation of high Fischer ratio oligopeptide (HFO) derived from whey protein into goat milk using ultrasonic-assisted pasteurization. A comprehensive examination was conducted to assess the impact of the oligopeptide on the physicochemical properties, stability, and functional characteristics of goat milk. This analysis encompassed the evaluation of protein composition and content, antioxidant capacity, and various other functional attributes. The results revealed that HFO addition significantly increased both protein and whey protein content, enhancing nutritional value. Moreover, HFO fortification notably improved antioxidant activity, foamability, and emulsification properties. Although HFO incorporation elevated viscosity and particle size and reduced the absolute zeta potential, it minimally affected the distribution of fat globules. Storage stability studies indicated that HFO supplementation contributed to extending the shelf life of pasteurized milk. This study demonstrates the dual functionality of HFO in enhancing the nutritional profile and improving the techno-functional properties of goat milk. These findings offer valuable insights for advancing the production of functional goat milk products using oligopeptides as bioactive ingredients or specialized foods for medical purposes.