In Vitro Assessment of Antioxidative Potential of Goat Milk, Casein and its Hydrolysates: Comparison of Goat Milk with Bovine and Buffalo milk

Abstract

The present study was executed with an aim to explore the antioxidative potential of goat, cow, and buffalo milk. Buffalo milk has showed highest antioxidative potential than goat and cow milk as measured by ABTS, ORAC, and DPPH assays, whereas goat milk has showed better antioxidative potential than cow milk when measured by ORAC and DPPH. Further, the effect of temperature on the antioxidative potential of goat milk was assessed. An increase in temperature has a negatively affect the antioxidative potential of goat milk. The antioxidative potential of goat milk was in the following order: raw milk > pasteurized milk > boiled milk. Casein derived from goat milk by isoelectric precipitation was hydrolyzed by gastrointestinal enzymes pepsin (P), trypsin (T), chymotrypsin (C), and their combinations PT, PC, TC, and PTC. Among all the casein hydrolysates, the maximum antioxidative potential was found in PT hydrolysate, further fractionated by 10, 3 and 1 kDa ultrafiltration membranes. 3–10 kDa fraction exhibited maximum antioxidative potential in comparison to other fractions of PT hydrolysate. Our results suggested that antioxidative potential of goat milk and its hydrolysates could be an important mean to obtain natural antioxidative peptides.

A comparative study among dairy goat breeds in Lumajang and Malang (East Java, Indonesia) based on milk organoleptic and milk composition

“…Milk protein is a secretory protein that moves from milk reservoirs in the alveolar lumen of the mammary gland. Protein breakdown begins in the stomach by producing hydrochloric acid and the enzyme pepsin and ends in the small intestine (Kalyan et al 2021). Goat's milk is hydrolyzing protein that positively affects humans (Park 2007).…”