Determination of the fatty and amino acid composition of camel milk, milk powder and shubat

Zhumabay A. Serikbayeva A. Kozykan S. Yusof Y.A. Kozhakhmetova A.
2023 HACCP Consulting

Potravinarstvo Slovak Journal of Food Sciences
2023 #17 918 - 928 pp.

Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases. Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatographymass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were С16:0, С18:0, С18:1n9c, С14:0 FAs. In camel milk samples, lysine (29.64%) was the highest in concentration among indispensable amino acids, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as С18:3n3c, С20:4n6, С18:3n3c, С20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan.

amino acids , camel milk , fatty acids , milk powder , shubat

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Almaty Technological University, Almaty, 050000, Kazakhstan
Kazakh National Agrarian Research University, Almaty, 050010, Kazakhstan
Universiti Putra, Faculty of Engineering, Department of Process and Food Engineering, UPM Serdang, 43400, Malaysia
S.D. Asfendiyarov Kazakh National Medical University, Almaty, 050000, Kazakhstan

Almaty Technological University
Kazakh National Agrarian Research University
Universiti Putra
S.D. Asfendiyarov Kazakh National Medical University

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