Abstract
Milk proteins, caseins and whey proteins, are very important nutritionally, as they contain all essential aminoacids in optimal proportions and are the most important source of bioactive peptides. These peptides are protein fragments resulting from enzymatic hydrolysis of milk proteins, which carry numerous beneficial effects on the cardiovascular, nervous, gastrointestinal and immune systems. In this research, total proteins, caseins and whey proteins respectively, were dosed in milk from three species of ruminants-cow, goat and sheep, using a very sensitive method, Bradford photometric method. The highest content of total proteins was obtained in sheeps’ milk (65.92 mg/ml) and the lowest in cows’ milk (40.03 mg/ml), intermediate values occurring in goats’ milk (46.79 mg/ml). The lowest amount of caseins was found in cow milk (28.26 mg/ml), followed by sheep milk (42.55 mg/ml) and goat milk (44.03 mg/ml). When the case of whey proteins, the highest values occur in sheep milk (23.36 mg/ml) and the lowest in cow milk (11.79 mg/ml), goat milk having intermediate values (17.7 mg/ml). The results obtained indicate the dependence of protein concentration in milk of the studied ruminant species and stresses the importance of including goat and sheep milk in daily diet, along with cow milk, for an optimal intake of protein.
Highlights
Over the past two decades the importance of proteins in human diet has increased significantly as a result of numerous researches in the field of nutrition
Bradford method is a photometric method characterised by high sensitivity, which allows establishing the concentration of milk proteins
The results obtained by applying this method point out a dependence between the milk content in total proteins, respectively protein fractions and the ruminant species obtained from
Summary
Over the past two decades the importance of proteins in human diet has increased significantly as a result of numerous researches in the field of nutrition. Milk proteins are very important as they contain all the essential aminoacids in the right proportions. A daily consumption of 0.5 litres of milk is enough to satisfy the quantity of aminoacids the body needs during 24 hours, except for the methionine (Tibulca and Jimborean, 2008). The two major categories of milk proteins are: insoluble proteins (the casein family) and soluble proteins (whey proteins), found in lactoserum. The casein family of proteins consists of several types of caseins: αs1-, αs2-, β-, K- and γ-, while the whey proteins are α−lactalbumin and β-lactoglobulin. Milk comprises important minor proteins, such as serum albumin, immunoglobulins, lactoferrin, transferrin, calcium-binding protein, prolactin, folate-binding protein and protease-peptone (Park et al, 2007)
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