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https://doi.org/10.15567/mljekarstvo.2015.0302

Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

Halima El-Hatmi ; Laboratoire d’Elevage et Faune Sauvage, Institut des Régions Arides de Médenine, Elfejaa, Km 22,5, Tunisie
Zeineb Jrad ; Laboratoire d’Elevage et Faune Sauvage, Institut des Régions Arides de Médenine, Elfejaa, Km 22,5, Tunisie
Imed Salhi ; Laboratoire d’Elevage et Faune Sauvage, Institut des Régions Arides de Médenine, Elfejaa, Km 22,5, Tunisie
Amel Aguibi ; Département agro-alimentaire, Institut Supérieur de Biologie Appliquée de Médenine, Elfejaa, Km 22,5, Université de Gabes, Tunisie
Amel Nadri ; Hôpital Régional de Medenine, Tunisie
Touhami Khorchani ; Laboratoire d’Elevage et Faune Sauvage, Institut des Régions Arides de Médenine, Elfejaa, Km 22,5, Tunisie

Puni tekst: engleski, pdf (1019 KB) str. 159-167 preuzimanja: 1.852* citiraj
APA 6th Edition
El-Hatmi, H., Jrad, Z., Salhi, I., Aguibi, A., Nadri, A. i Khorchani, T. (2015). Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk. Mljekarstvo, 65 (3), 159-167. https://doi.org/10.15567/mljekarstvo.2015.0302
MLA 8th Edition
El-Hatmi, Halima, et al. "Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk." Mljekarstvo, vol. 65, br. 3, 2015, str. 159-167. https://doi.org/10.15567/mljekarstvo.2015.0302. Citirano 01.08.2021.
Chicago 17th Edition
El-Hatmi, Halima, Zeineb Jrad, Imed Salhi, Amel Aguibi, Amel Nadri i Touhami Khorchani. "Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk." Mljekarstvo 65, br. 3 (2015): 159-167. https://doi.org/10.15567/mljekarstvo.2015.0302
Harvard
El-Hatmi, H., et al. (2015). 'Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk', Mljekarstvo, 65(3), str. 159-167. https://doi.org/10.15567/mljekarstvo.2015.0302
Vancouver
El-Hatmi H, Jrad Z, Salhi I, Aguibi A, Nadri A, Khorchani T. Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk. Mljekarstvo [Internet]. 2015 [pristupljeno 01.08.2021.];65(3):159-167. https://doi.org/10.15567/mljekarstvo.2015.0302
IEEE
H. El-Hatmi, Z. Jrad, I. Salhi, A. Aguibi, A. Nadri i T. Khorchani, "Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk", Mljekarstvo, vol.65, br. 3, str. 159-167, 2015. [Online]. https://doi.org/10.15567/mljekarstvo.2015.0302

Sažetak
The aim of this study was to compare the physicochemical parameters of milk samples of five different species: cow, goat, donkey, camel and human. Also the analysis of whey protein profile in different milk samples was performed by anion-exchange fast protein liquid chromatography (FPLC) while polyacrylamide gel electrophoresis was used to identify a single fraction. Camel milk was the most acid (pH 6.460±0.005) and the richest in total proteins (3.41±0.31 %) and ash (0.750±0.102 %), whereas donkey milk had a neutral pH (7.03±0.02) and characterised by low proteins (1.12±0.40 %) and fat (0.97±0.03 %) content, being very close to human milk. Proteomic analysis of cow, goat, donkey, camel and human milk highlighted significant interspecies differences. Camel milk was similar to human milk in lacking of β-lactoglobulin and richness of α-lactalbumin. The knowledge gained from the proteomic comparison of the milk samples analysed within this study might be of relevance, both, in terms of identifying sources of hypoallergenic alternatives to bovine milk and detection of adulteration of milk samples and products.

Ključne riječi
cow; human; camel; donkey and goat milk composition; whey proteins; FPLC

Hrčak ID: 142172

URI
https://hrcak.srce.hr/142172

[hrvatski]

Posjeta: 3.555 *