Elucidating the physicochemical properties and surface composition of goat milk-based infant formula powders. (30th May 2022)

• Record Type: Journal Article
• Authors: Chen, Qingxue; Yin, Qianlong; Xie, Qinggang; Etareri Evivie, Smith; Zhao, Xin; Li, Bailiang; Huo, Guicheng
• Is Part Of: Food chemistry. Volume 377(2022)
• Publication Date: 2022-05-30
• Subjects: Goat milk-based IF -- Physicochemical properties -- Protein difference -- Surface composition -- Fatty acid composition; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131936
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Infant formula (IF) powders were prepared with different milkbases. Physicochemical properties of goat milk-based IF powders remain desirable. Goat milk-based IF powders minimized the surface fat content and the free fat levels. The difference in casein of IF powders is the main reason for the change in surface composition. Abstract: This study investigated the characteristics of cow milk-based, goat milk-based, and mixed-based (using goat milk and cow whey powder)infant formulas (IF) with different sources of casein and whey protein, aiming to construct the properties of powders prepared using goat milk. Goat milk-based IF have different water activity, color, and glass transition temperature than other IF, whereas the crystallinity and solubility were similar. SDS-PAGE pattern showed that goat milk-based and mixed-based IF contained higher β-casein, while cow milk-based IF contained higher αs1 -casein. The differentials of casein affected the powder surface composition and free fat levels. Goat milk-based IF reduces the surface fat content and free fat levels of the particles. Further analysis showed that the surface of the particles was predominantly filled with saturated fatty acids. Our findings revealed that due to the different casein, goat milk-based IF have favorable characteristics and surface composition, thus promoting its particle stability.