Major whey proteins in ovine and caprine acid wheys from indigenous greek breeds

Moatsou, Golfo; Hatzinaki, A.; Σαμολαδά, Μαρία; Anifantakis, E.

doi:10.1016/j.idairyj.2004.06.005

Cited by 57 publications

(35 citation statements)

References 29 publications

(47 reference statements)

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“…Ewe whey contained significantly more β-Lg than did goat whey. These relationships were consistent with previous reports (Law, 1995;Pintado and Malcata, 1996;Casper et al, 1998;Pintado et al, 1999;Moatsou et al, 2005).…”

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminsupporting

confidence: 93%

“…The average β-Lg/α-La ratio given by Moatsou et al (2005) for the other ewe breeds ranged from 3.91 to 6.65 and was always higher than that for the East Friesien breed. Accordingly, the β-Lg/α-La ratio for the other goat breeds ranged from 2.02 to 3.04 and it was also always higher than that for the Czech White Short-haired breed.…”

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminmentioning

confidence: 77%

“…Goat as well as ewe wheys have a unique whey protein composition compared to bovine whey (Moatsou et al, 2005), in which β-Lg represents approximately 50% and α-La 25% (Walzem, 1999). Ewe whey is especially rich in proteins (Alichanidis and Polychroniadou, 1996;Pintado et al, 1999).…”

mentioning

confidence: 99%

“…In general, the β-Lg percentage of goat acid whey is lower compared to ewe acid whey. The β-Lg/α-La ratio depends on the type of breed, and differences in the β-Lg/α-La ratios could be related to different functional properties of the individual wheys (Moatsou et al, 2005). However, limited studies on the distribution of individual proteins in ewe and goat whey and the lactational variance have been published (Pintado and Malcata, 1996;Fellippe and Law, 1997;Casper et al, 1998).…”

mentioning

confidence: 99%

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Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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ABSTRACT:This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8 ± 2.61% in goat milk and 17.4 ± 2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.

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Section: Concentrations Of β-Lactoglobulin and α-Lactabuminsupporting

confidence: 93%

Section: Concentrations Of β-Lactoglobulin and α-Lactabuminmentioning

confidence: 77%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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“…gelling, filmforming, foaming and emulsifying) (Moatsou et al 2005). However, lactoglubulins can also cause development of allergy to cow's milk, mainly affecting children (Monaci et al 2006).…”

mentioning

confidence: 99%

Determination of whey proteins in different types of milk

et al. 2014

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Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat's milk (1.27 ± 0.05 g·l -1 , P < 0.001) and cow's milk (1.16 ± 0.02 g·l -1, P = 0.0037) compared to sheep's milk (0.95 ± 0.06 g·l -1 ); however, concentration of α-lactalbumin in goat's milk and cow's milk did not differ significantly (P < 0.05). Goat's milk contained less β-lactoglobulin (3.07 ± 0.08 g·l -1 ) compared to cow's milk (4.10 ± 0.04 g·l -1 , P < 0.001) or sheep's milk (5.97 ± 0.24 g·l -1 , P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep's milk, whereas in cow's milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential. -lactalbumin, β-lactoglobulin, cow, goat, sheep, RP-HPLC α

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Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

Moatsou

Park²

2006

Handbook of Milk of Non‐Bovine Mammals

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Major whey proteins in ovine and caprine acid wheys from indigenous greek breeds

Cited by 57 publications

References 29 publications

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Determination of whey proteins in different types of milk

Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing

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