Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 29, Pages 7070-7080Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf401452y
Keywords
human; cow; buffalo; donkey; sheep; camel; mammalian milk fats; chemical composition; human milk fat substitutes; similarity evaluation
Funding
- National Science and Technology Pillar Program during the Twelfth Five-Year Plan Period [2011BAD02B04]
- Major State Basic Research Development Program of China (973 Program) [2012CB720802, 2012CB720806]
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The lipid compositions of commercial milks from cow, buffalo, donkey, sheep, and camel were compared with that of human milk fat (HMF) based on total and sn-2 fatty acid, triacylglycerol (TAG), phospholipid, and phospholipid fatty acid compositions and melting and crystallization profiles, and their degrees of similarity were digitized and differentiated by an evaluation model. The results showed that these milk fats had high degrees of similarity to HMF in total fatty acid composition. However, the degrees of similarity in other chemical aspects were low, indicating that these milk fats did not meet the requirements of human milk fat substitutes (HMFSs). However, an economically feasible solution to make these milks useful as raw materials for infant formula production could be to modify these fats, and a possible method is blending of polyunsaturated fatty acids (PUFA) and 1,3-dioleoyl-2-palmitoylglycerol (OPO) enriched fats and minor lipids based on the corresponding chemical compositions of HMF.
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