Obtention and chemical and nutritional characterization of different bovine casein concentrates

• Autor(a) principal: Alban ROMAN, Janesca
• Data de Publicação: 2023
• Outros Autores: SGARBIERI, Valdemiro Carlos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9810
• topic: coagulated casein; milk; casein micelles; nutritive value; coágulo de caseína; leite; micelas de caseína; valor nutritivo

ObjetiveThe objective of the present work was to evaluate the centesimal composition, the amino acid profile and thethe composition and nutritive value of three casein concentrates, obtained by different methods.MethodsThe casein concentrates were analysed according to the following methods: a commercial casein obtained byacid precipitation (pI) followed by neutralization; an enzyme coagulated casein obtained by rennet coagulation;and a casein micelles concentrate obtained by microlfiltration and diafiltration. The Centesimal compositionwas determined by the procedures described in the manual Official Methods of Analysis. The amino acidprofiles were determined after the protein acid hydrolysis (HCl 6N, 105°C, 22h) in an amino acid autoanalyzerby cation exchange chromatography and post-column ninhydrin reaction. The essential amino acids were inaccordance with Food and Agriculture Organization/World Health Organization recommendation for children2 to 5 years of age. The nutritive value was determined on 21-day old rats of the Wistar strain throughapparent net protein ratio, and protein efficiency ratio operational.ResultsCommercial casein presented higher protein concentration (92.0%) than micellar casein (86.0%) and caseinclot (72.0%). The animals in the various protein diets did not show significant differences as to body weightgain and diet consumption. The highest digestibility was that of commercial casein (93.8%), compared to theother two concentrates (91.0%).ConclusionThe casein concentrates showed differences related to the centesimal composition, since the commercialcasein presented a higher protein concentration. The casein clot was inferior to the other protein concentratesregarding net protein ratio and protein efficiency ratio operational.