date of publication : 2017-11-19 21:27:38
عدد المشاهدات : 540
The Faculty of Agriculture at the University of Basrah held a seminar on the description of antioxidants separated from the whey of the milk of cows and goats.
The researcher Bashaer Abdul Muttalib Mohamed Hassan explained the process of the purification technique of the glycomacropeptide protein from goat and cow’s milk and studied some of its properties and its effect as an antioxidant. The researcher also examined the susceptibility of pasteurized and unpasteurized milk and whey proteins to both types of milk in terms of their efficiency as antioxidants.
The results showed the separation of the glycomacropeptide protein can be done in two ways: using the TCA solution and the second method is boiling and using alcohol. The results also disclosed that the first method is more efficient and produces more protein. The whey protein of the milk of cows and goats that has been resulted from using the first method has been purified using gelatin filtration of sephadex G-25. The purity was verified using electric relay technology of multi-acrylamide gel.
The results of studying the properties of glycomacropeptide protein for cow’s and goat’s milk as antioxidant and whey protein as well as pasteurized and non-pasteurized milk for both types of milk revealed the efficiency of glycomacropeptide protein in goats’ milk more than cows milk in preventing the oxidation of linoleic acid. Glucamycropobideide proteins were also superior in capturing hydrogen peroxide on ascorbic acid and Rutin. In addition, the reduction force was higher compared with the other samples but lower than the α-tocopherol and BHT. However, glucamycropobideide proteins showed a strong ability to connect Ferrous ions at the same concentration (5 mg / mL) but in higher proportions than EDTA and Citric acid.
The researcher also mentioned something about the stability of the effectiveness of the proteins of the Glucamycropobideide and whey proteins as antioxidants by controlling the three temperature variables, the pH and the cofactor. The proteins of the glucamycropobideide were superior, especially that of goats’ milk. This milk bared better stability than whey at 75 mg /mL concentration in all variables. Moreover, the results of the addition of glucamycropobideide proteins of cows’ and goats’ milk to fish oil revealed the ability to reduce oxidation during storage for a period of time since the value of the numbers of peroxide and TBA decreased at 0.08 g /g, i.e. when the concentration increased.