Effect of different treatments on the stability of lysozyme, lactoferrin and beta-lactoglobulin in donkey's milk

BUDAK Ş.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.71, no.1, pp.36-45, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 71 Issue: 1
  • Publication Date: 2018
  • Doi Number: 10.1111/1471-0307.12380
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.36-45
  • Keywords: Donkey milk, Antimicrobial, Lysozyme, Lactoferrin, beta-Lactoglobulin, Stability, ANTIMICROBIAL ACTIVITY, MARES MILK, PROTEIN-FRACTIONS, WHEY PROTEINS, ASSS MILK, COWS MILK, ANTIBACTERIAL, DERIVATIVES, SEPARATION, LACTATION
  • Ankara University Affiliated: Yes

Abstract

The aim of this study was to investigate the effects of freezing and heat treatments at different temperatures on the stability of the main whey proteins of donkey milk in comparison with those obtained from colostrum and raw milk. Samples subjected to heat treatment at 85 degrees C showed greater loss of stability, with levels decreasing by 60% and 87% for lysozyme and beta-lactoglobulin, respectively. Lactoferrin completely disappeared at heat treatments higher than 65 degrees C. Colostrum contained the highest lactoferrin and beta-lactoglobulin concentrations, however, lysozyme was found to be present at similar concentrations in colostrum, raw, frozen and heat-treated milk at temperatures lower than 85 degrees C.