Differences in physicochemical properties and proteomics analysis of spray-and freeze-dried milk powders from bovine, goat, and horse sources
文献类型： 外文期刊
作者： Zhou, Shichu 1 ; Zhang, Xin 1 ; Zhang, Junyu 2 ; Zang, Changjiang 3 ; Fan, Rongbo 1 ; Wang, Jun 1 ; Guo, Tongjun 2 ; Han, Rongwei 1 ; Yang, Yongxin 1 ;
作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China
2.Xinjiang Acad Anim Sci, Inst Feed Res, Urumqi 830000, Xinjiang, Peoples R China
3.Xinjiang Agr Univ, Coll Anim Sci, Urumqi 830052, Xinjiang, Peoples R China
关键词： proteomics; goat milk powder; horse milk powder; spray-drying; freeze-drying
期刊名称：JOURNAL OF DAIRY SCIENCE （ 影响因子：4.4； 五年影响因子：4.4 ）
ISSN： 0022-0302
年卷期： 2025 年 108 卷 2 期
页码：
收录情况： SCI
摘要： Milk powder, a nutrient-rich dairy product, lacks comprehensive information summarizing its specific properties when produced by spray- and freeze-dried technologies from different sources. Therefore, this study investigated the differences in physicochemical properties, microstructure, and proteome of spray- and freeze-dried milk powders from bovine, goat, and horse sources. The results revealed that spray-dried milk powder exhibited a smaller particle size, lower air content within the powder particles, inferior reconstitution properties, and lower lactose crystallinity compared with freeze-dried milk powder. Additionally, among the studied varieties, horse milk powder showed the lowest flowability but the most effective reconstitution properties. Proteomic analysis indicated that freeze-dried milk powder exhibited higher levels of immune-related proteins, including complement C3, C7, and complement factor B, and antimicrobial enzymes such as lysozyme and lactoperoxidase compared with spray-dried milk powder. Furthermore, specific milk powders contained more immune-related proteins such as serum amyloid A, myeloid antimicrobial peptide-28, polymeric immunoglobulin receptor, and mucin-1 compared with bovine milk powder. These findings contribute to a deeper understanding of the differences in the physicochemical properties and potential biological functions of spray- and freeze-dried milk powders from various sources, which may help in further optimizing specific milk powder processing technologies.
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