Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2015.0303
Comparison of the protein and fatty acid fraction of Balkan donkey and human milk
Jasmina Gubić
; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Ivan Milovanović
; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Mirela Iličić
; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Jelena Tomić
; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Aleksandra Torbica
; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Ljubiša Šarić
; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Nebojša Ilić
; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Sažetak
The aim of this study was to compare the protein and fatty acid fractions of Balkan donkey and human milk in the early lactation stage (40 and 90 day). This study revealed that donkey milk contains αs1-casein (1.38-1.89 g/L) and higher concentration of β-casein (0.1-0.55 g/L) in comparison to human milk. The concentration of α-lactalbumin increased during the lactation phases from 40 to 90 days in both types of milk. Donkey milk contained β-lactoglobulin in low concentrations which decreased to 90th day of lactation. Donkey milk was particularly rich in two whey proteins, lactoferrin and lysozyme, which were found to have molecular weight of approximately 76 kDa and 14.9-15.4 kDa, respectively. The content of lysozyme in donkey milk ranged from 2.39 to 2.97 g/L, while human milk contained 30-50 times lower concentrations of lysozyme in comparison to donkey milk. Thus, donkey milk contained also a higher concentration of lactoferrin (0.012-0.25 g/L) than it was found in the human milk. Lysozyme and lactoferrin content in donkey milk increased during the period from 40th to 90th day of lactation. The percentage of total SFA, MUFA and PUFA was similar in donkey and human milk. The content of essential fatty acids increased during 40-90 days of lactation and was approximately 2.5 times higher in comparison to human milk.
Ključne riječi
Balkan donkey milk; human milk; proteins; fatty acids
Hrčak ID:
142173
URI
Datum izdavanja:
22.7.2015.
Posjeta: 2.839 *