食品与发酵工业 >

2024 , Vol. 50 >Issue 7: 122 - 130

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034837

研究报告

双峰驼乳功能蛋白及脂肪酸在泌乳期内的变化研究

  • 姚怀兵 ,
  • 王智瑄 ,
  • 赵仲凯 ,
  • 豆智华 ,
  • 刘颖 ,
  • 吴林英 ,
  • 董静 ,
  • 陈钢粮 ,
  • 杨洁
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  • 1(新疆大学 生命科学与技术学院,新疆生物资源基因工程重点实验室,新疆 乌鲁木齐,830017)
    2(新疆骆驼产业工程技术研究中心,新疆 乌鲁木齐,830017)
    3(新疆旺源生物科技集团有限公司,新疆 阿勒泰,836500)
第一作者:姚怀兵(博士研究生)和王智瑄(硕士研究生)为共同第一作者(杨洁教授为通信作者,E-mail:yangjie234@xju.edu.cn)

收稿日期: 2023-01-06

  修回日期: 2023-02-22

  网络出版日期: 2024-05-09

基金资助

国家重点研发计划项目(2019YFC16061003);新疆维吾尔自治区重点研发专项(2018B01003-1);新疆维吾尔自治区研究生科研创新项目(XJ2019G026)

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Changes of milk functional proteins and fatty acids in milk of lactating bactrian camels

  • YAO Huaibing ,
  • WANG Zhixuan ,
  • ZHAO Zhongkai ,
  • DOU Zhihua ,
  • LIU Ying ,
  • WU Linying ,
  • DONG Jing ,
  • CHEN Gangliang ,
  • YANG Jie
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  • 1(College of Life Sciences and Technology, Xinjiang Key Laboratory of Biological Resoures and Genetic Engineering, Xinjiang University, Urumqi 830017, China)
    2(Camel Industrial Engineering Center, Urumqi 830017, China)
    3(Xinjiang Wangyuan Biological Science and Technology Group Co.Ltd., Altay 836500, China)

Received date: 2023-01-06

  Revised date: 2023-02-22

  Online published: 2024-05-09

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摘要

为探究泌乳双峰骆驼乳功能性蛋白及脂肪酸变化规律,该研究动态追踪20峰泌乳双峰驼并采集泌乳期330 d内的驼乳,基于超高效液相色谱和气相色谱分析,检测α-乳白蛋白(α-lactalbumin, α-LA)、乳铁蛋白(lactoferrin,LF)、免疫球蛋白(immunoglobulin G, IgG)和溶菌酶4种目标功能蛋白及34种脂肪酸含量变化情况。结果表明,驼乳中共检测到4种目的功能蛋白及32种脂肪酸,色谱峰形尖锐、无杂峰干扰。驼乳4种功能蛋白含量在初乳期极显著高于常乳期(P＜0.01),泌乳后期随着泌乳时间延长含量缓慢降低,功能蛋白间具有显著正相关性(P＜0.05),其中α-乳白蛋白与IgG具有强正相关。脂肪酸含量在初乳期至常乳期30 d内波动明显,其余时期脂肪酸含量变化不大。长链脂肪酸、多不饱和脂肪酸和中链脂肪酸在泌乳期含量较为稳定;饱和脂肪酸和不饱和脂肪酸的比例合理,且饱和脂肪酸与不饱和脂肪酸及单不饱和脂肪酸变化趋势相反,在初乳期3~7 d内变化较为明显,在泌乳高峰期90~150 d波动极为明显,少数脂肪酸间具有较强的正相关。驼初乳功能蛋白与脂肪酸的组成及含量优于常乳,结果为深入研究双峰驼的泌乳生理特点及驼乳功能性制品的开发提供基础数据。

关键词： 双峰驼; 驼乳; 功能蛋白; 脂肪酸含量; 超高效液相色谱法

本文引用格式

姚怀兵 , 王智瑄 , 赵仲凯 , 豆智华 , 刘颖 , 吴林英 , 董静 , 陈钢粮 , 杨洁 . 双峰驼乳功能蛋白及脂肪酸在泌乳期内的变化研究[J]. 食品与发酵工业, 2024 , 50(7) : 122 -130 . DOI: 10.13995/j.cnki.11-1802/ts.034837

Abstract

This study aimed to explore the changes of functional proteins and fatty acids in the milk of lactating bactrian camels, 20 camels were dynamically tracked, and their milk was collected during lactation, and four functional proteins (α-lactalbumin, lactoferrin, immunoglobulin IgG, and lysozyme) and 34 fatty acids were detected by ultra-high-performance liquid chromatography and gas chromatography. Results showed that four functional proteins and 32 fatty acids were detected with sharp peaks and no interference from spurious peaks.The contents of the four functional proteins in camel milk were significantly higher in colostrum than in normal lactation (P<0.01), and decreased slowly with the increase of lactation days in late lactation, with a significant positive correlation between the functional proteins (P<0.05), among which α-lactalbumin had a strong positive correlation with IgG.The fatty acid content fluctuated significantly during the 30 days from colostrum to normal lactation, and the fatty acid content did not change much in the rest of the period.The content of long-chain fatty acids, polyunsaturated fatty acids, and medium-chain fatty acids was more stable during lactation.The ratio of saturated fatty acids and unsaturated fatty acids was reasonable and the trend of saturated fatty acids was opposite to that of unsaturated fatty acids and monounsaturated fatty acids.Saturated fatty acids showed opposite trends to unsaturated fatty acids and monounsaturated fatty acids and fluctuated significantly within 3-7 days of colostrum and within 90-150 days of peak lactation, with a strong positive correlation among a few fatty acids.The composition and content of functional proteins and fatty acids of camel colostrum were better than those of regular milk, which provided primary data for an in-depth study of the physiological characteristics of lactation in bactrian camels and the development of functional products of camel milk.

Key words： bactrian camel; camel milk; functional protein; fatty acid content; ultra-high-performance liquid chromatography

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