Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting α-Lactalbumin and β-Lactoglobulin Proteins in the Final Whey Product

Abstract

The effects of vinegar and oxymel solutions (used in Iranian traditional medicine) and processing temperatures (75, 85 and 100°C) on the milk coagulation was studied to identify and determine the protein indicators of resulting whey. The HPLC (high performance liquid chromatography) analysis showed that the α-lactalbumin (ALA) and β-lactoglobulin (BLG) contents of resulting whey reduced significantly, when the coagulation temperature increased from 75 to 100 o C. In both solutions and at 75 o C processing temperature, the BLG of final whey protein was significantly more (~ 60-70 %) than ALA content. The reverse process happened at 85 o C, and the ALA content became much higher than BLG. A significantly higher content of ALA was recovered once the combination of oxymel and vinegar solutions with milk reached to respectivelỹ 10 and 0.3 % and milk protein was coagulated at 85 o C. Overall, there is a good possibility to make a milk whey with high content of desirable ALA and negligible concentrations of BLG to convert cow's milk proteins to human's milk as it was the main intention in Iranian Traditional Medicine method.

Effect of a Persian medicine preparation, Ma'aljobon, on constipation in patients with hypertension

“…The drug supply was ordered to Niak Pharmaceutical Company to prepare it, applying the best method of Ma'aljobon production, that was described by Mirabzadeh et al . [13] In this method, Ma'aljobon powder was made from 75°C milk by adding vinegar and oxymel to it. Ma'aljobon powder is produced by separating the solid by means of filtration or drying in a variety of ways such as spray drying and lyophilization.…”

“…Ma'aljobon powder is produced by separating the solid by means of filtration or drying in a variety of ways such as spray drying and lyophilization. [13] The complete process of manufacturing the final product according to the PM sources was as follows:…”

“…The obtained solution is sprayed at 250 l/h at the input temperature 120°C and output of 50°C through a spray dryer. [13] Regarding to the sensitively of proteins to heat a drying freezer machine is used in the company to dry the obtained whey protein. [14] Finally, each 300 g of it is packed in a polyethylene package.…”

Oxymel: A systematic review of preclinical and clinical studies

“…PM texts described over 1200 types of oxymels [ 14 , 15 ]. Furthermore, oxymels are utilized in the preparation of certain drugs, such as whey formulations [ 29 , 30 ].…”

“…In recent years, the food industry has seen a surge in studies focusing on oxymel [ 20 , 21 , 34 , 35 ]. These studies have explored various aspects of oxymel, including its pharmacological properties [ 27 , 29 , 36 ]. Additionally, clinical trials, animal studies, and case reports have been conducted to assess its clinical effects across a wide range of diseases.…”