• Journal of Nutrition and Health
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• v.3 no.2
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• pp.87-94
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• 1970

The amino acid composition of human and cow's milk represents a standard of reference in infantnutrition. The amino acid compositions determined by automatic amino acid analyzer, Yanagimote Model LC-5. Protein in the human and cow's milk were found to be hydrolyzed to yield free amino acids. Qualitative data for free amino acids in the milk are as follows: 1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow's milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of cow's milk. 2) It is much interesting that in the human milk the contents of sulfur-containing amino acids were high comparatively better than cow's milk; cystine was found to be 3 times ana methionine, 2 times. 3) In the human milk a high content of some essential amino acids such as threonine, isoleucine and leucine was demonstrated and a specific flavor sweet amino acids. 4) Large amounts of basic amino acid such as histidine was found to occur in human milk and arginine in cow's milk.

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.51-55
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• 1986

The composition of human milk was compared with that of cow's milk. The contents of amino acids were analyzed by amino acid autoanalyzer. The content of glutamic acid in cow's milk was three times as much as that in human milk. The content of essential amino acid in human colostrum was twice as much as that in mature milk.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.124-138
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• 2023

This study was carried out to determine the effects of adding pistachio shell (PIS), pomegranate hull (POM), and olive pulp (OP) to the diet on milk amino acid and fatty acid parameters in Awassi sheep. In the study, 40 head of Awassi sheep, which gave birth at least twice, were used as animal material. Sheep were fed a control diet without added byproducts (CON), rations containing PIS, POM, and OP. Milk amino acid profile was determined by liquid chromatography-tandem mass spectrometry, milk fatty acid gas chromatography-flame ionization detection device. There was a dramatic reduction in alanine, citrulline, glutamine, glutamic acid, glycine, leucine, ornithine and alphaaminoadipic acid in the research groups. In the PIS group, argininosuccinic acid, gammaminobutyric acid, beta-alanine and sarcosine; In the POM group, asparagine, gammaminobutyric acid, beta-alanine, and taurine; In the OP group, a significant positive increase was found in terms of alanine, histidine, gammaminobutyric acid, and taurine amino acids. The applications in the study did not have a statistically significant effect on the ratio of short, medium and long chain fatty acids in milk (p>0.05). In the presented study, it was determined that PIS, POM, and OP, which were added to the sheep rations at a rate of 5%, caused significant changes in the milk amino acid profiles. In this change in milk amino acid profiles, the benefit-harm relationship should be considered.

• Journal of the Korean Chemical Society
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• v.21 no.2
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• pp.125-131
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• 1977

Soymilk prepared from soaked beans under processing conditions indicating in table 2, mixed with vegetable oil, carbohydrate, whey powder, and sodium-caseinate, and fortified with essential amino acids, vitamins and minerals and then made the imitation milk by spray drying. The Feed Efficiency Ratio (FER) and Over-All Nutritive value of spray dried imitation milk were tested with weanling Albino Rats and by chemical analysis methods. The FER of imitation milk M-2, and humanized milk, were respectively 0.24, 0.25 and that of cow's milk, imitation milk M-1 were 0.21, 0.20, compared with 0.24 for imitation milk M-2. The amino acid and fatty acid composition in imitation milk were analyzed by Gaschromatography and Amino Acid Autoanalyzer. The present paper describes the result of studies on the Feed Efficiency Ratio and Over-All Lutritive value concerning amino acid and fatty acid composition in imitation milk. We found that quality of essential amino acids and polyunsaturate fatty acid composition in imitation milk have an strong effect on Feed Efficiency Ratio.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.6
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• pp.855-860
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• 2005

This study was designed to test the effects of changes in energy and protein intake levels on the maternal milk amino acid concentrations over the short-term in lactating mares. Three lactating mares were enrolled for the study 7 weeks after parturition. A low-energy and low-protein diet (LEP) was administered during the first week of the study, followed by administration of a high-energy and high-protein diet (HEP), again for a week (day 1 to day 7), and milk was sampled thrice daily at intervals of 8 h during the study period. The mean amino acid concentrations in the maternal milk, except for those of proline, serine and valine, were significantly higher in the HEP feeding period than during the LEP feeding period (p<0.05). The sum of the concentrations of all the amino acids (TAA) in the maternal milk samples during the HEP and LEP feeding periods was 1,644.9${\pm}$26.9 and 1,542.3${\pm}$36.0 mg/100 g, respectively, the difference between the two was not significant. When the ratio of each amino acid concentration to the TAA in the maternal milk was analyzed, there were significant differences between the HEP and LEP feeding periods for all amino acids, except glycine, serine, alanine and histidine. It was found that the concentrations of glutamic acid+glutamine, serine, threonine, arginine and valine were significantly higher (p<0.05) on day 1 than on day 7 during the LEP feeding period, and there were no such differences during the HEP feeding period. In regard to the effects of changes in the energy and protein intake levels in lactating mares, no changes in milk amino acid concentrations were found following administration of HEP for a week, whereas 7 days of administration of LEP was associated with a decrease in the amino acid concentrations.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.28-37
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• 1987

The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at $37^{\circ}C$, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.

• Journal of the Korean Chemical Society
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• v.39 no.4
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• pp.257-265
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• 1995

Free amino acids were isolated from milk and their absolute amounts were determined by reversed phase high performance liquid chromatography after derivatization with dansyl chloride. The determination of D- and L-amino acids was based on achiral separation on a C18 column. It was found that milk contained totally 41.00 mg DL-amino acids in 100 mL milk. The level of D-amino acids to L-amino acids was determined by a column-switching system combining an achiral reversed phase separation and chiral chelate additive. The chiral separation was carried out with addition of the chiral Cu(N-benzyl-L-proline)2 chelate to the mobile phase in reversed phase liquid chromatography. It was found that the determination of 16 different amino acids is feasible in the milk sample with a C18 column separation and 12 D-amino acids out of the 16 amino acids can be determined via the column-switching system with chiral separation. 2.05% of D-glutamic acid and 2.93% of D-alanine were found in milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.59-66
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• 1975

Silkworm and silkworm-chrysalis as an edible insect have been investigated. Through this investigation, the following results are obtained : 1) Silkworm and silkworm-chrysalis as a good source of protein-rich compound was examined, and they contained 54.9% to 56% protein as a crude protein. 2) Except tryptophan, almost all the essential amino acids contained. The amount of the amino acids was on the increased as much as the silkworm growth. 3) The following amino acids was not detected on the silkworm fibron analysis, aspartic acid, glutamic acid, cystine and methionine. But the following amino acid were relatively high amount : glycine, alanine, and tyrosine. 4) Sucrose, fructose, and glucose as a carbohydrates was investigated, the results are from 0.312% to 0.313% as an invert sugar; 0.289% to 0.305% as a glucose; 0.333% to 0.412% as a fructose. 5) The acidity and pH of the milk was examined according to the silkworm-chrysalis powder added. added material was not effected as far as the milk was change. Therefore, the milk and the silkworm-chrysalis mixture are being a good drinkable things.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.47-53
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• 2018

Objective: The objective of this experiment was to investigate the effects of heat stress on milk protein and blood amino acid profile in dairy cows. Methods: Twelve dairy cows with the similar parity, days in milk and milk yield were randomly divided into two groups with six cows raised in summer and others in autumn, respectively. Constant managerial conditions and diets were maintained during the experiment. Measurements and samples for heat stress and no heat stress were obtained according to the physical alterations of the temperature-humidity index. Results: Results showed that heat stress significantly reduced the milk protein content (p<0.05). Heat stress tended to decrease milk yield (p = 0.09). Furthermore, heat stress decreased dry matter intake, the concentration of blood glucose and insulin, and glutathione peroxidase activity, while increased levels of non-esterified fatty acid and malondialdehyde (p<0.05). Additionally, the concentrations of blood Thr involved in immune response were increased under heat stress (p<0.05). The concentration of blood Ala, Glu, Asp, and Gly, associated with gluconeogenesis, were also increased under heat stress (p<0.05). However, the concentration of blood Lys that promotes milk protein synthesis was decreased under heat stress (p<0.05). Conclusion: In conclusion, this study revealed that more amino acids were required for maintenance but not for milk protein synthesis under heat stress, and the decreased availability of amino acids for milk protein synthesis may be attributed to competition of immune response and gluconeogenesis.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.8-14
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• 2000

In order to examine physicochemical gelation behavior of ultra high temperature(UHT) pasteurized milk during storage at 4$^{\circ}C$ and 25$^{\circ}C$, pH, electrophoresis, alcohol test, sialic acid contents and free amino groups contents were biweekly determined. The pH of UHT pasteurized milk decreased with increasing storage time. Gelation of the UHT milk occured faster at 25$^{\circ}C$ than at 4$^{\circ}C$ with larger decreasing rate of pH. The alcohol test showed positive results at lower pH than 6.5, which could indicate the casein instability and beginning of gelation. The electrophoretic patterns showed a decrease in the concentrations of all caseins. Degradation of k-casein was faster in all cases, while $\alpha$-casein and $\beta$-casein were also extensively degraded later. The sialic acid contents of the samples increased gradually during storage, and the increasing rate was higher before gel formation. The free amino groups of the samples increased gradually during storage. The increasing rate of free amino groups was faster at 25$^{\circ}C$ than at 4$^{\circ}C$. The samples stored at 25$^{\circ}C$ gelled earlier than those stored at 25$^{\circ}C$, with corresponding increase of free amino groups. The residual proteolytic enzymes, which survived during the UHT heat treatments and were reactivated during storage, could be responsible for UHT pasteurized milk gelation during storage. It is assumed that proteolytic degradation of caseins followed by aggregation would be attributable to complicated reaction mechanism.