Enzymatic Modification of Cow, Buffalo and Goat Milk Proteins and their Effect on Anti-Oxidant Activity and Digestibility

Aim: Buffalo milk and goat milk were enzymatically hydrolyzed to have 5, 10 and 15 per cent DH to improve the techno-functional properties of milk proteins in order to utilize in production of channa based dairy products.

Study Design: A significant contribution to total milk production of India comes from buffalo milk and followed by cow and goat milk. Inspite of that, Buffalo milk and goat milk are not being utilized for many products in view of their inherent problems associated in production of Chhana based dairy products. Buffalo milk and goat milk were enzymatically hydrolyzed to have 5, 10 and 15 per cent DH to improve the techno-functional properties of milk proteins in order to utilize in production of products.

Place and Duration of Study: Karnataka Veterinary Animal and Fisheries Sciences University (KVAFSU), Dairy Science College, Hebbal, Bangalore Karnataka, India

Methodology: The Goat milk samples were collected from Sinchana Goat and sheep farm, Marenahalli village (Bengaluru Rural Dist) and Buffalo milk was obtained from country Delight Pvt. Ltd., J. P. Nagar, Bengaluru, Karnataka. Cow milk used in this investigation was collected from SEDP, Dairy Science College, Hebbal, Bangalore. Commercially available pure Neutrase enzyme was purchased from DSM Nutritional Products India Pvt. Ltd, Bangalore. All the glassware used were soaked in chromic acid solution, repeatedly washed with water, rinsed with distilled water and dried before use. For microbiological analysis dried test tubes, conical flask, pipettes were cotton plugged and sterilized in hot air oven. The chemicals and reagents used in this study were mainly of analytical grade procured from Prince Laboratory Company Pvt limited, Bangalore. The protein molecular weight markers were used for the electrophoretic study were procured from Bangalore Genei Pvt Ltd.

Results: Highest protein content was noted in buffalo casein hydrolysate (83.0 %) than cow (81.0 %) and goat (81.16 %) and lowest nitrogen and ash content was observed in goat casein hydrolysate (13.65 %) and (15.20 %) respectively. (Akshya pl include few lines of enzymatic modification on anti-oxidant property and digestibility copy from discussions)

Conclusion: Though buffalo milk contributes nearly half of the total milk production of India and goat milk carries both nutritional and therapeutic benefits, the potential utilization of both these milks are very much limited due to the inherent problems associated with them. This investigation has shown that by enzymatically hydrolyzing buffalo milk and goat milk to 5 per cent DH results significant improvement in physico-chemical and functional attributes Rasagulla which is on par with cow’s milk protein hydrolysates.

Recommendation: Scavenging activity or anti-oxidant activity and Digestibility of hydrolysates has been studied as influenced by the extent of enzymatic modification in this study.