Obtention and chemical and nutritional characterization of different bovine casein concentrates
Keywords:
coagulated casein, milk, casein micelles, nutritive valueAbstract
Objetive
The objective of the present work was to evaluate the centesimal composition, the amino acid profile and the
the composition and nutritive value of three casein concentrates, obtained by different methods.
Methods
The casein concentrates were analysed according to the following methods: a commercial casein obtained by
acid 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 composition
was determined by the procedures described in the manual Official Methods of Analysis. The amino acid
profiles were determined after the protein acid hydrolysis (HCl 6N, 105°C, 22h) in an amino acid autoanalyzer
by cation exchange chromatography and post-column ninhydrin reaction. The essential amino acids were in
accordance with Food and Agriculture Organization/World Health Organization recommendation for children
2 to 5 years of age. The nutritive value was determined on 21-day old rats of the Wistar strain through
apparent net protein ratio, and protein efficiency ratio operational.
Results
Commercial casein presented higher protein concentration (92.0%) than micellar casein (86.0%) and casein
clot (72.0%). The animals in the various protein diets did not show significant differences as to body weight
gain and diet consumption. The highest digestibility was that of commercial casein (93.8%), compared to the
other two concentrates (91.0%).
Conclusion
The casein concentrates showed differences related to the centesimal composition, since the commercial
casein presented a higher protein concentration. The casein clot was inferior to the other protein concentrates
regarding net protein ratio and protein efficiency ratio operational.
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