Changes in the amino acid composition of buffalo milk after chemical activation of its lactoperoxidase system

• Published in: Italian journal of animal science Vol. 6; no. sup2; pp. 1050 - 1052
• Main Authors: Dimitrov, T., Mihaylova, G., Boycheva, S., Naydenova, N., Tsankova, M.
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 01.01.2007; Taylor & Francis Group
• Subjects: Amino acids; Buffalo milk; Buffalo milk, Lactoperoxidase system, Amino acids; Lactoperoxidase system
• ISSN: 1828-051X; 1594-4077; 1828-051X
• DOI: 10.4081/ijas.2007.s2.1050

The amino acid content of bulked buffalo milk, collected from 130 buffaloes reared at a buffalo farm in the settlement of Dimitrievo, Stara Zagora region, was investigated during the period January-April 2006. The activation of the lactoperoxidase system (LPS) was done by supplementation of sodium percarbonate, providing 16 ppm active oxygen and 10 ppm thiocyanate to 1 l of milk. The amino acid content was assayed by an amino acid analyzer. It was found out that the total content of amino acids in inactivated milk was insignificantly lower than that in activated one. More considerable increase was established for the amino acids valine, methionine, and lysine, but the differences were not statistically significant. The total amount of essential amino acids was higher in the milk with chemically activated LPS. The limiting essential amino acid in the studied buffalo milk was methionine.