{"title":"高费雪比寡肽强化羊奶:提高蛋白质营养价值和改善功能特性的双重功效研究。","authors":"Junnan Wan, Xiaoxue Fan, Haiying Tao, Kaisheng Zhang, Cunfang Wang, Yanbo Luo","doi":"10.3168/jds.2025-27291","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":354,"journal":{"name":"Journal of Dairy Science","volume":" ","pages":""},"PeriodicalIF":4.4000,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High Fischer ratio oligopeptide-fortified goat milk: A dual efficacy study on enhancing protein nutritional value and improving functional characteristics.\",\"authors\":\"Junnan Wan, Xiaoxue Fan, Haiying Tao, Kaisheng Zhang, Cunfang Wang, Yanbo Luo\",\"doi\":\"10.3168/jds.2025-27291\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":354,\"journal\":{\"name\":\"Journal of Dairy Science\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":4.4000,\"publicationDate\":\"2025-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Dairy Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3168/jds.2025-27291\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Dairy Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3168/jds.2025-27291","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
High Fischer ratio oligopeptide-fortified goat milk: A dual efficacy study on enhancing protein nutritional value and improving functional characteristics.
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.
期刊介绍:
The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.