CHARACTERIZATION OF CAPRINE MILK PROTEINS AND THEIR FUNCTIONAL PROPERTIES IN SELECTED INDIGENOUS DAIRY PRODUCT
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Date
2018-06-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
A study was conducted to understand the compositional variation and physicochemical
properties of caprine and cow milk. The characteristics of caprine milk proteins,
genetics polymorphism, protein distribution in Milk Fat Globule Membrane (MFGM),
antibacterial and antioxidant activity of Bioactive Peptides of caprine milk proteins
released by the enzymatic hydrolysis of casein fractions (αs and β) which are incorporated
in to fermented product viz., Dahi.
Lower levels of total solids were observed in caprine milk. The Physical
properties viz., Specific gravity, viscosity, surface tension, refractive index, freezing
point electrical conductivity and chemical properties viz. Acidity and pH were evolved.
The distribution of Milk Fat Globule Membrane (MFGM) proteins were
characterized using 8% Gel acrylamide, SDS-PAGE. However the genotypic and allelic
frequencies of caprine milk proteins polymorphism of casein fractions were analysed
using RP-HPLC. The hydrolates of αs-casein and β-casein fractions are incorporated at
the level of 1.0, 1.5 and 2.0 per cent respectively to study the sensory, physico-chemical
and microbiological parameters. The optimised 1.5 per cent αs-casein and β-casein
fractions of bioactive peptide incorporated in to Dahi had highest score and shelf life of
4 days compared to control (cow Dahi) at 3 days at room temperature (30±01 C ) and the
shelf life of caprine milk Dahi was 15 days of compared to cow milk was 12 days stored
under refrigeration temperature (5±10 C ) will not affect the sensory, chemical and
microbiological attributes.