Food and Fermentation Industries >

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

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

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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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

Cite this article

YAO Huaibing , WANG Zhixuan , ZHAO Zhongkai , DOU Zhihua , LIU Ying , WU Linying , DONG Jing , CHEN Gangliang , YANG Jie . Changes of milk functional proteins and fatty acids in milk of lactating bactrian camels[J]. Food and Fermentation Industries, 2024 , 50(7) : 122 -130 . DOI: 10.13995/j.cnki.11-1802/ts.034837

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