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Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

한국축산식품학회지 2020년 40권 5호 p.689 ~ 698
Yasmin Iqra, Iqbal Rabia, Liaqat Atif, Khan Wahab Ali, Nadeem Muhamad, Iqbal Aamir, Chughtai Muhammad Farhan Jahangir, Rehman Syed Junaid Ur, Tehseen Saima, Mehmood Tariq, Ahsan Samreen, Tanweer Saira, Naz Saima, Khaliq Adnan,
소속 상세정보
 ( Yasmin Iqra ) - Government College Women University Department of Food Science and Technology
 ( Iqbal Rabia ) - Government College Women University Department of Food Science and Technology
 ( Liaqat Atif ) - Khwaja Fareed University of Engineering and Information Technology Department of Food Science and Technology
 ( Khan Wahab Ali ) - Lyallpur Institute of Advanced studies Department of Food Science
 ( Nadeem Muhamad ) - COMSATS University Islamabad Department of Environmental Sciences
 ( Iqbal Aamir ) - Huazhong Agricultural University College of Food Science and Technology
 ( Chughtai Muhammad Farhan Jahangir ) - Khwaja Fareed University of Engineering and Information Technology Department of Food Science and Technology
 ( Rehman Syed Junaid Ur ) - Khwaja Fareed University of Engineering and Information Technology Department of Food Science and Technology
 ( Tehseen Saima ) - Government College Women University Department of Food Science and Technology
 ( Mehmood Tariq ) - Khwaja Fareed University of Engineering and Information Technology Department of Food Science and Technology
 ( Ahsan Samreen ) - Khwaja Fareed University of Engineering and Information Technology Department of Food Science and Technology
 ( Tanweer Saira ) - Islamia University University College of Agriculture and Environmental Sciences
 ( Naz Saima ) - Nur International University Department of Clinical Nutrition
 ( Khaliq Adnan ) - Khwaja Fareed University of Engineering and Information Technology Department of Food Science and Technology

Abstract


The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow’s milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including αS1, αS2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (αS1, αS2, β- CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

키워드

Nilli-Ravi; Sahiwal; Kajli; Beetal; Brela

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