Abstract：
:Infant formula products are predominantly manufactured using cow milk protein; goat milk also provides a suitable protein source. In this study, we directly compared cow and goat milk protein digestion using pH and enzyme conditions to simulate infant gastric conditions. Generated peptides, identified using liquid chromatography coupled to a mass spectrometer, show both similarities and differences in cow and goat milk post-digestion profiles. The majority of peptides were from casein proteins, 50% representing β-casein, with many peptides unique to each species. Low or no peptides for β-Lactoglobulin and α-Lactalbumin, respectively, suggest these proteins were highly resistant to infant gastric digestion, as reported by others. Minor milk proteins, comprising 5% of peptides, were represented by different proteins from cow and goat. Peptides with known bioactivities were also observed, both in common and unique to each species. Together these data may explain reported differences in digestion characteristics of cow and goat milk.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hodgkinson AJ,Wallace OAM,Smolenski G,Prosser CGdoi
10.1016/j.foodchem.2018.10.065subject
Has Abstractpub_date
2019-03-15 00:00:00pages
619-625eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31840-5journal_volume
276pub_type
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