Dippong Thomas, Muresan Laura Elena, Senila Lacrimioara
Department of Chemistry and Biology, Faculty of Science, Technical University of Cluj-Napoca, 76A Victoriei St., 430122 Baia Mare, Romania.
Raluca Ripan' Institute for Research in Chemistry, Babes Bolyai University, Fantanele, 30, 400294 Cluj-Napoca, Romania.
Foods. 2025 Jan 24;14(3):389. doi: 10.3390/foods14030389.
The present study aims to perform a comparative analysis of the chemical composition and thermal behavior of two distinct milk types, namely animal and plant-based. The thermal analysis revealed the presence of the following classes of compounds: hydrocarbons, heterocycles, aldehydes, ketones, amines and alcohols. All types of milk contain saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), though the relative proportions of these vary depending on the specific milk type. Animal milk powders contain SFAs, including palmitic, stearic, and myristic acids, as well as moderate amounts of MUFAs, such as oleic and palmitoleic acids. They also contain lower PUFAs, including linoleic and alpha-linolenic acids. In contrast, plant-based milk powders, particularly soy milk powder, are rich in both linoleic and alpha-linolenic acids. Plant-based milk typically exhibits lower levels of SFAs and higher levels of MUFAs and PUFAs when compared to milk of animal origin. In conclusion, the fatty acid profiles of animal and plant-based milk powders reflect the different nutritional attributes and health implications associated with each. Thermal behavior analysis offers insights into the stability and potential flavor changes that may occur during processing and storage. The comparative analysis highlights significant differences in the chemical composition and thermal behavior of animal and plant-based milk powders.
本研究旨在对两种不同类型的牛奶，即动物奶和植物奶的化学成分和热行为进行比较分析。热分析揭示了以下几类化合物的存在：碳氢化合物、杂环化合物、醛、酮、胺和醇。所有类型的牛奶都含有饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA），不过这些脂肪酸的相对比例会因具体的牛奶类型而有所不同。动物奶粉含有饱和脂肪酸，包括棕榈酸、硬脂酸和肉豆蔻酸，以及适量的单不饱和脂肪酸，如油酸和棕榈油酸。它们还含有较低含量的多不饱和脂肪酸，包括亚油酸和α-亚麻酸。相比之下，植物基奶粉，特别是豆浆粉，富含亚油酸和α-亚麻酸。与动物源牛奶相比，植物基牛奶通常饱和脂肪酸含量较低，单不饱和脂肪酸和多不饱和脂肪酸含量较高。总之，动物奶和植物基奶粉的脂肪酸谱反映了各自不同的营养特性和对健康的影响。热行为分析为加工和储存过程中可能发生的稳定性和潜在风味变化提供了见解。比较分析突出了动物奶和植物基奶粉在化学成分和热行为方面的显著差异。
