Milk composition, antioxidant activities and protein profile of Gaddi goat milk. Issue 6 (19th September 2018)

• Record Type: Journal Article
• Authors: Mal, Gorakh; Singh, Birbal; G. Mane, Bandu; Sharma, Vinesh; Sharma, Rinku; Bhar, Rasbehari; Dhar, Jyoti B.
• Is Part Of: Journal of food biochemistry. Volume 42:Issue 6(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-09-19
• Subjects: antioxidant activity -- Gaddi goats -- milk biomolecules; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.12660
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: There is increasing awareness of therapeutic and nutritive importance of goat milk. Increasing evidences show a surge in harnessing the potential of bioactive milk components. This study reports Gaddi goat milk composition and antioxidant activity in different lactation stages. A significant ( p < 0.05) higher pH (7.05 ± 0.03) and lactose (4.28% ± 0.07%) were noted in late lactation. Total phenol (mg TAE/100 ml) was 56.99 ± 2.32, 8.15 ± 0.44, and 7.05 ± 0.03 in whole milk, whey and casein, respectively. 2, 2‐Diphenyl‐1‐picrylhydrazyl radical scavenging activity and protein (4.06% ± 0.19%) were higher, whereas fat was lowest (6.00% ± 0.28%) in late lactation milk. It is envisaged that late lactation Gaddi goat milk with splendid biological activities, could be a source of milk‐derived bioactive nutraceuticals to thwart oxidative stress and aging. Practical applications: Milk is an important source of complex proteins, enzymes and peptides of diverse biological activities. Goat milk has assumed importance in humans, particularly in infants, as alternative to cattle milk. Milk composition and antioxidant activity of Gaddi goat milk and its protein fractions were assessed for bioactive potential. The casein protein fraction of Gaddi goat milk proved to be a potent antioxidant component and may be used as futuristic nutraceuticals. This is the first study unravelling antioxidant traits of Gaddi goat milk, whey and casein in different lactation stages.