Compositional and functional analysis of freeze-dried bovine skim colostrum powders

IF 3.4 3区 农林科学 Q1 Engineering
Muhammad Umar, Uracha Rungsardthong Ruktanonchai, Davids Makararpong, Anil Kumar Anal
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引用次数: 1

Abstract

In the early few days, the composition of colostrum changes significantly, which strongly impacts the functional characteristics of skimmed colostrum powders. This study evaluated the effect of compositional changes of colostrum and its functional characteristics in the first 5 days of post-partum milking. The protein content of samples from day-1 to day-5 reduced from 13.5 to 3.5% (w/v). The lactose content increased while fat, ash, and solid not fat content decreased significantly (p < 0.05) during this period. The foaming capacity changed slightly, while the emulsifying capacity significantly decreased from day-1 to day-5 (50.8 ± 1.35% to 32.6 ± 1.8). The X-Ray diffraction (XRD) showed that the first 2 days’ samples were amorphous, and the later samples showed slight peaks due to an increase in lactose content. Differential scanning colorimetry (DSC) found that the thermal stability increased (109 °C on day-1 to day-5 (109–132.4 °C) with the increasing lactose and casein content. Since freeze-drying is a non-thermal process, no changes in secondary structures (α-helix ~ 1655, random coil ~ 1646, and β-sheets ~ 1632 cm−1) were observed in Fourier transforms infrared spectroscopy (FTIR). The FTIR indicates that the bioactive proteins were intact, which can be used to incorporate health-promoting effects. The in vitro digestibility of the day-1 sample showed a higher amount of recovered IgG (55.28 ± 1.11%), IgM (18.28 ± 0.93%), and IgA (11.42 ± 0.58%) as compared to the number of recovered immunoglobulins in later days samples. The recovered IgG for day-5 was 27.02 ± 0.82%, while the IgM and IgA could not be detected after the first 2 days. These colostrum powders showed good functional properties and can be incorporated into functional foods, nutraceuticals, and infant formulas to obtain the immune-boosting benefits of their bioactive proteins.

Abstract Image

冻干牛脱脂初乳粉的组成及功能分析
在初乳初期,初乳成分发生显著变化,对脱脂初乳粉的功能特性产生强烈影响。本研究评价了产后泌乳前5天初乳成分变化及其功能特性的影响。从第1天到第5天,样品的蛋白质含量从13.5降低到3.5% (w/v)。乳糖含量增加,脂肪、灰分和固体非脂肪含量显著降低(p <0.05)。从第1天到第5天,泡沫容量变化不大,而乳化容量明显下降(50.8±1.35%至32.6±1.8)。x射线衍射(XRD)表明,前2天样品呈无定形,后2天样品由于乳糖含量的增加而出现轻微的峰状。差示扫描比色法(DSC)发现,随着乳糖和酪蛋白含量的增加,第1天至第5天(109 ~ 132.4℃)的热稳定性增加。由于冷冻干燥是非热过程,在傅里叶变换红外光谱(FTIR)中未观察到二级结构(α-螺旋~ 1655,随机线圈~ 1646和β-片~ 1632 cm−1)的变化。FTIR表明,生物活性蛋白是完整的,这可以用来纳入健康促进作用。体外消化率显示,第1天样品中IgG(55.28±1.11%)、IgM(18.28±0.93%)和IgA(11.42±0.58%)的回收率高于后期样品中免疫球蛋白的回收率。IgG在第5天的回收率为27.02±0.82%,IgM和IgA在第2天后无法检测到。这些初乳粉末显示出良好的功能特性,可以加入功能性食品、营养保健品和婴儿配方奶粉中,以获得其生物活性蛋白质的免疫增强作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
5.30
自引率
11.80%
发文量
0
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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