A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization
Goat milk (GM) is an excellent alternative to cow milk and has recently been used in commercial infant formula preparation due to its superior fat composition. Here, the fatty acid (FA) composition, triacylglycerol (TAG) molecular species, thermal behavior and infrared spectra of extracted milk fat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/12/5/730 |
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| author | Sameh A. Korma Li Li Wei Wei Pengzhan Liu Xinghe Zhang Ibrahim A. Bakry Peipei An Khaled A. E. Abdrabo Muhammad Faisal Manzoor Muhammad Umair Ilaria Cacciotti José M. Lorenzo Carlos Adam Conte-Junior |
| author_facet | Sameh A. Korma Li Li Wei Wei Pengzhan Liu Xinghe Zhang Ibrahim A. Bakry Peipei An Khaled A. E. Abdrabo Muhammad Faisal Manzoor Muhammad Umair Ilaria Cacciotti José M. Lorenzo Carlos Adam Conte-Junior |
| author_sort | Sameh A. Korma |
| collection | DOAJ |
| description | Goat milk (GM) is an excellent alternative to cow milk and has recently been used in commercial infant formula preparation due to its superior fat composition. Here, the fatty acid (FA) composition, triacylglycerol (TAG) molecular species, thermal behavior and infrared spectra of extracted milk fat from the milk of the two main breeds of dairy goat bred in China (Guanzhong GM (GZG) and Xinong Saanen GM (XSG)) are investigated. Gas chromatography, Fourier-transform infrared spectroscopy, differential scanning calorimetry and ultra-performance convergence chromatography with quadrupole time-of-flight mass spectrometry are applied. The obtained results evidence significant fat compositional differences based on the breed that produced the considered GM. The major FAs in both GM fats were capric (C10:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0) and oleic (C18:1 n-9c). GZG presented a higher content of medium-chain saturated FAs, while XSG had higher unsaturated FAs with higher ratios of L/Ln and n-6/n-3. A total of 339 and 359 TAGs were detected and quantified in GZG and XSG, and the major TAGs were those of m/z 740.6712 (14.10 ± 0.27%) and m/z 684.6094 (10.94 ± 0.02%), respectively. Milk TAGs of GZG and XSG showed 24–54 and 26–54 total acyl carbon numbers with a 0–4 and 0–5 double bond number at 68 and 72 various retention times, respectively. Thermal analysis showed that all GM fat samples melted below normal body temperature. Infrared spectra revealed higher absorption values of GZG milk fat. This study provides valuable information to the dairy industry sector about GM fat produced in China, assessing the appropriateness of Chinese GM fat to be applied in Chinese infant formula. |
| first_indexed | 2024-03-10T03:15:53Z |
| format | Article |
| id | doaj.art-bdec8149131f42db80800582d339d0b4 |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-03-10T03:15:53Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-bdec8149131f42db80800582d339d0b42023-11-23T10:14:45ZengMDPI AGBiomolecules2218-273X2022-05-0112573010.3390/biom12050730A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic CharacterizationSameh A. Korma0Li Li1Wei Wei2Pengzhan Liu3Xinghe Zhang4Ibrahim A. Bakry5Peipei An6Khaled A. E. Abdrabo7Muhammad Faisal Manzoor8Muhammad Umair9Ilaria Cacciotti10José M. Lorenzo11Carlos Adam Conte-Junior12School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaDepartment of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig 44519, EgyptSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaDepartment of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen 518060, ChinaDepartment of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, 00166 Roma, ItalyCentro Tecnológico de La Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCenter for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, BrazilGoat milk (GM) is an excellent alternative to cow milk and has recently been used in commercial infant formula preparation due to its superior fat composition. Here, the fatty acid (FA) composition, triacylglycerol (TAG) molecular species, thermal behavior and infrared spectra of extracted milk fat from the milk of the two main breeds of dairy goat bred in China (Guanzhong GM (GZG) and Xinong Saanen GM (XSG)) are investigated. Gas chromatography, Fourier-transform infrared spectroscopy, differential scanning calorimetry and ultra-performance convergence chromatography with quadrupole time-of-flight mass spectrometry are applied. The obtained results evidence significant fat compositional differences based on the breed that produced the considered GM. The major FAs in both GM fats were capric (C10:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0) and oleic (C18:1 n-9c). GZG presented a higher content of medium-chain saturated FAs, while XSG had higher unsaturated FAs with higher ratios of L/Ln and n-6/n-3. A total of 339 and 359 TAGs were detected and quantified in GZG and XSG, and the major TAGs were those of m/z 740.6712 (14.10 ± 0.27%) and m/z 684.6094 (10.94 ± 0.02%), respectively. Milk TAGs of GZG and XSG showed 24–54 and 26–54 total acyl carbon numbers with a 0–4 and 0–5 double bond number at 68 and 72 various retention times, respectively. Thermal analysis showed that all GM fat samples melted below normal body temperature. Infrared spectra revealed higher absorption values of GZG milk fat. This study provides valuable information to the dairy industry sector about GM fat produced in China, assessing the appropriateness of Chinese GM fat to be applied in Chinese infant formula.https://www.mdpi.com/2218-273X/12/5/730Chinese dairy goatlipid compositionUPCC-Q-TOF-MSthermal analysisinfrared spectroscopyinfant formula |
| spellingShingle | Sameh A. Korma Li Li Wei Wei Pengzhan Liu Xinghe Zhang Ibrahim A. Bakry Peipei An Khaled A. E. Abdrabo Muhammad Faisal Manzoor Muhammad Umair Ilaria Cacciotti José M. Lorenzo Carlos Adam Conte-Junior A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization Biomolecules Chinese dairy goat lipid composition UPCC-Q-TOF-MS thermal analysis infrared spectroscopy infant formula |
| title | A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization |
| title_full | A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization |
| title_fullStr | A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization |
| title_full_unstemmed | A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization |
| title_short | A Comparative Study of Milk Fat Extracted from the Milk of Different Goat Breeds in China: Fatty Acids, Triacylglycerols and Thermal and Spectroscopic Characterization |
| title_sort | comparative study of milk fat extracted from the milk of different goat breeds in china fatty acids triacylglycerols and thermal and spectroscopic characterization |
| topic | Chinese dairy goat lipid composition UPCC-Q-TOF-MS thermal analysis infrared spectroscopy infant formula |
| url | https://www.mdpi.com/2218-273X/12/5/730 |
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