Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system

Detalhes bibliográficos
Autor(a) principal: Borba, K. K. S.; et al.
Data de Publicação: 2022
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/708
Resumo: This study aimed to evaluate the nutritional quality of goat whey considering the impacts of raising system. Goat whey from Coalho cheese processing was assessed for the minerals, organic acid and fatty acid profiles, amino acid composition, and protein pattern. The pasture production system resulted in products with a better mineral composition (higher concentration of calcium, iron, and potassium and lower sodium concentration) and improved fatty acid profile (lower proportions of medium-chain fatty acids, higher concentration of polyunsaturated fatty acids, lower n6-n3 ratio, and better health indices). Furthermore, a greater intensity of protein bands and proteins of higher molecular weight was observed. On the other hand, the confinement production system resulted in higher concentrations of essential amino acids, glutamic and aspartic acids, alanine, and proline. The results demonstrated that goat whey has a high nutritional value and potential as an ingredient to the food industry, regardless of the raising system.
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spelling Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising systemGoat wheyElectrophoresisFatty acidsProtein profileProduction systemThis study aimed to evaluate the nutritional quality of goat whey considering the impacts of raising system. Goat whey from Coalho cheese processing was assessed for the minerals, organic acid and fatty acid profiles, amino acid composition, and protein pattern. The pasture production system resulted in products with a better mineral composition (higher concentration of calcium, iron, and potassium and lower sodium concentration) and improved fatty acid profile (lower proportions of medium-chain fatty acids, higher concentration of polyunsaturated fatty acids, lower n6-n3 ratio, and better health indices). Furthermore, a greater intensity of protein bands and proteins of higher molecular weight was observed. On the other hand, the confinement production system resulted in higher concentrations of essential amino acids, glutamic and aspartic acids, alanine, and proline. The results demonstrated that goat whey has a high nutritional value and potential as an ingredient to the food industry, regardless of the raising system.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)ElsevierBorba, K. K. S.; et al.2023-04-11T19:13:05Z2023-04-11T19:13:05Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSmall Ruminant Research, v. 217, n. 12, 2022, 106842. doi:https://doi.org/10.1016/j.smallrumres.2022.106842http://repositorio.ital.sp.gov.br/jspui/handle/123456789/708reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-04-11T19:13:05Zoai:http://repositorio.ital.sp.gov.br:123456789/708Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-04-11T19:13:05Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
title Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
spellingShingle Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
Borba, K. K. S.; et al.
Goat whey
Electrophoresis
Fatty acids
Protein profile
Production system
title_short Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
title_full Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
title_fullStr Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
title_full_unstemmed Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
title_sort Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system
author Borba, K. K. S.; et al.
author_facet Borba, K. K. S.; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Borba, K. K. S.; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Goat whey
Electrophoresis
Fatty acids
Protein profile
Production system
topic Goat whey
Electrophoresis
Fatty acids
Protein profile
Production system
description This study aimed to evaluate the nutritional quality of goat whey considering the impacts of raising system. Goat whey from Coalho cheese processing was assessed for the minerals, organic acid and fatty acid profiles, amino acid composition, and protein pattern. The pasture production system resulted in products with a better mineral composition (higher concentration of calcium, iron, and potassium and lower sodium concentration) and improved fatty acid profile (lower proportions of medium-chain fatty acids, higher concentration of polyunsaturated fatty acids, lower n6-n3 ratio, and better health indices). Furthermore, a greater intensity of protein bands and proteins of higher molecular weight was observed. On the other hand, the confinement production system resulted in higher concentrations of essential amino acids, glutamic and aspartic acids, alanine, and proline. The results demonstrated that goat whey has a high nutritional value and potential as an ingredient to the food industry, regardless of the raising system.
publishDate 2022
dc.date.none.fl_str_mv




2022
2023-04-11T19:13:05Z
2023-04-11T19:13:05Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Small Ruminant Research, v. 217, n. 12, 2022, 106842. doi:https://doi.org/10.1016/j.smallrumres.2022.106842
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/708
identifier_str_mv
Small Ruminant Research, v. 217, n. 12, 2022, 106842. doi:https://doi.org/10.1016/j.smallrumres.2022.106842
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/708
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

Elsevier
publisher.none.fl_str_mv

Elsevier
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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