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Comparison of the principal proteins in bovine, caprine, buffalo, equine and camel milk

Published online by Cambridge University Press:  27 February 2012

Katharina Hinz
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Paula M O'Connor
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
Thom Huppertz
Affiliation:
NIZO food research, Ede, The Netherlands
R Paul Ross
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
Alan L Kelly*
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
*
*For correspondence; e-mail: a.kelly@ucc.ie

Abstract

Proteomic analysis of bovine, caprine, buffalo, equine and camel milk highlighted significant interspecies differences. Camel milk was found to be devoid of β-lactoglobulin, whereas β-lactoglobulin was the major whey protein in bovine, buffalo, caprine, and equine milk. Five different isoforms of κ-casein were found in camel milk, analogous to the micro-heterogeneity observed for bovine κ-casein. Several spots observed in 2D-electrophoretograms of milk of all species could tentatively be identified as polypeptides arising from the enzymatic hydrolysis of caseins. The understanding gained from the proteomic comparison of these milks may be of relevance both in terms of identifying sources of hypoallergenic alternatives to bovine milk and detection of adulteration of milk samples and products.

Type
Research Article
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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