| Abstrakt: |
Introduction. The aim of the study was to determine the influence of the amino acid and fractional composition of dry milk of mammals on the digestibility of dry milk mixtures. Materials and methods. Use of goat, mare, sheep dry milk and dry milk mixtures for baby food were studied. Amino acid composition was determined by ion exchange chromatography; fractional composition by electrophoresis; digestibility of dry milk mixtures was studied in vitro. Results and discussion. The limiting amino acid of dry cow and sheep's milk proteins is cystine, the amino acid scores of which are 46.0% and 47.0%, respectively. The limiting amino acid of mare and goat milk proteins is tyrosine, the amino acid scores of which are 52.0% and 57.0%, respectively. Mare milk protein belongs to the albumin type as well as protein of human milk. Mare and sheep's milks is known to contain various protective proteins including immunoglobulin and lactoferrin. Mare and sheep's milks contain large amount of immunoglobulin A close to human milk, namely, 515% and 6.92%, respectively. The ratio of casein to whey proteins in mare milk is 1:1, in cow's milk is 4:1, and in goat and sheep's milks is 3:2. Differences in composition are due to different genotypes of mammals and protein losses during drying process. The highest degree of digestibility in human milk and the mixture based on mare's milk 'Ligans' is 717 mg and 780 mg of amino acids per 100 g of product, respectively. The lowest degree of digestibility of proteins is in the mixture based on cow's milk 'Malyutka hypoallergenic'. A low degree of digestibility can be caused by the reaction between amino acids during drying, and the formation of casein complexes with denatured whey proteins. Conclusions. The amino acid and fractional composition of proteins of dry mare milk is close to composition of human milk proteins, so the digestibility of products based on mare milk is similar to that of human milk. [ABSTRACT FROM AUTHOR] |
