Scholarlink

<p>Donkey milk (DM) is a highly nourishing dairy produce with enormous health benefits. The uniqueness lies in its close compositional resemblance to human milk. Besides, DM has been recognized as a natural alternative to cow’s milk for those with cow’s milk protein allergy. However, DM is underutilized due to lack of research on the biochemical and pharmacological properties of milk proteins. This study aimed to characterize proteins and lipids of Indian brown DM with respect to the health indices. Proximate analysis indicated that DM is comprised of 1.98 ± 0.01% protein, 1.45 ± 0.001% fat, and 6.37 ± 0.16% carbohydrate, mainly lactose. The milk whey proteins were fractionated by the Osborne method and were biochemically and functionally characterized. Water, salt, alkali, and ethanol soluble fractions contained 17.27%, 14.78%, 2.62%, and 0.16% of proteins, respectively. Peptide mass fingerprinting analysis identified immunoglobulins, β-lactoglobulin, α-lactalbumin, lysozyme, and αs1-casein as major proteins in DM. The DM, its protein powder, and fractions showed a well-balanced EAA profile, with water fractions showing good AAS for histidine and lysine. In view of functional properties, DM powder showed decent foaming performance (108.85 ± 1.63%), indicating good ability of foam formation. DM fat contained 54.72 ± 0.1% SFA, 30.17 ± 0.28% MUFA, and 15.01 ± 0.03% PUFA. Atherogenic index, thrombogenic index, hypercholesterolemic, undesirable, and beneficial fatty acids were found comparable to other milk fats. The valuable nutritional composition, the beneficial (low) health indices, and possible health-promoting effects all would make DM a valuable ingredient in food applications and for dietary intervention studies.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Nutritional profiling of Indian brown donkey (Equus asinus L.) milk and characterization of its protein fractions

  • 期刊论文

  • 发表日期：

    2026年5月30日

查看全文
  • Parvati Huded,
  • Ramaprasad R. Talahalli,
  • Prasanna Vasu

摘要

Donkey milk (DM) is a highly nourishing dairy produce with enormous health benefits. The uniqueness lies in its close compositional resemblance to human milk. Besides, DM has been recognized as a natural alternative to cow’s milk for those with cow’s milk protein allergy. However, DM is underutilized due to lack of research on the biochemical and pharmacological properties of milk proteins. This study aimed to characterize proteins and lipids of Indian brown DM with respect to the health indices. Proximate analysis indicated that DM is comprised of 1.98 ± 0.01% protein, 1.45 ± 0.001% fat, and 6.37 ± 0.16% carbohydrate, mainly lactose. The milk whey proteins were fractionated by the Osborne method and were biochemically and functionally characterized. Water, salt, alkali, and ethanol soluble fractions contained 17.27%, 14.78%, 2.62%, and 0.16% of proteins, respectively. Peptide mass fingerprinting analysis identified immunoglobulins, β-lactoglobulin, α-lactalbumin, lysozyme, and αs1-casein as major proteins in DM. The DM, its protein powder, and fractions showed a well-balanced EAA profile, with water fractions showing good AAS for histidine and lysine. In view of functional properties, DM powder showed decent foaming performance (108.85 ± 1.63%), indicating good ability of foam formation. DM fat contained 54.72 ± 0.1% SFA, 30.17 ± 0.28% MUFA, and 15.01 ± 0.03% PUFA. Atherogenic index, thrombogenic index, hypercholesterolemic, undesirable, and beneficial fatty acids were found comparable to other milk fats. The valuable nutritional composition, the beneficial (low) health indices, and possible health-promoting effects all would make DM a valuable ingredient in food applications and for dietary intervention studies.