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一系列产品流中干燥牛乳制品粉末的氨基酸组成

Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams.

作者信息

Gilmour Simon R, Holroyd Stephen E, Fuad Maher D, Elgar Dave, Fanning Aaron C

机构信息

Fonterra Research and Development Centre, Dairy Farm Road, Palmerston North 4442, New Zealand.

出版信息

Foods. 2024 Dec 3;13(23):3901. doi: 10.3390/foods13233901.

DOI:10.3390/foods13233901
PMID:39682973
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11640299/
Abstract

The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.

摘要

测定了各种奶粉多个样品的氨基酸（AA）含量，全面评估了不同生产工艺导致的氨基酸谱差异。检测的产品包括全脂奶粉（WMP）、脱脂奶粉（SMP）、奶酪乳清蛋白浓缩物（WPC-C）、乳酸酪蛋白乳清蛋白浓缩物（WPC-L）、高脂乳清蛋白浓缩物（WPC-HF）、水解乳清蛋白浓缩物（WPH）、乳清蛋白分离物（WPI）和脱矿质乳清蛋白（D90）。WMP和SMP的氨基酸谱大致相似，细微差异可能是由于SMP中几乎不含乳脂肪蛋白。WPC-C和WPC-L的对比分析表明，WPC-C中苏氨酸、丝氨酸、谷氨酸和脯氨酸含量较高，但酪氨酸、苯丙氨酸和色氨酸含量较低，这归因于从酪蛋白中分离的方法不同。WPI和WPC-HF源自相似的甜乳清流，但加工方法不同；因此，除组氨酸外，所有氨基酸的含量都有变化。D90生产中的纳滤步骤保留了其非蛋白氮含量并影响其氨基酸谱；因此，D90的氨基酸水平始终低于WPC-C。这些发现强调了生产工艺对奶粉氨基酸组成的重大影响。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/bc9d29350bdc/foods-13-03901-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/2af2c61507fe/foods-13-03901-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/fc6044053260/foods-13-03901-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/0785905c3809/foods-13-03901-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/81991c930eea/foods-13-03901-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/42e9313a426d/foods-13-03901-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/bc9d29350bdc/foods-13-03901-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/2af2c61507fe/foods-13-03901-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/fc6044053260/foods-13-03901-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/0785905c3809/foods-13-03901-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/81991c930eea/foods-13-03901-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/42e9313a426d/foods-13-03901-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f519/11640299/bc9d29350bdc/foods-13-03901-g006.jpg

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