Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Major Components of Caprine Milk and Its Significance for Human Nutrition

산양유의 조성과 그 식품영양학적 의의

  • Kim, Hyo-Hee (Division of Biological Science and Technology, Yonsei University) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Gachon University) ;
  • Yoon, Sung-Sik (Division of Biological Science and Technology, Yonsei University)
  • 김효희 (연세대학교 생명과학기술학부) ;
  • 박영서 (가천대학교 식품생물공학과) ;
  • 윤성식 (연세대학교 생명과학기술학부)
  • Received : 2013.10.12
  • Accepted : 2013.12.10
  • Published : 2014.04.30
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Abstract

Recently, infant formula products made of caprine milk have gained popularity, mainly because the nutritional composition of caprine milk is similar to that of human milk. In addition, caprine milk is considered to be better than bovine milk in terms of nutrient composition and easier digestion. Compared to bovine milk, caprine milk contains more ${\beta}$-casein, but less ${\alpha}$S1-casein. While the lactose concentration of both bovine and caprine milk is almost the same, a content of total oligosaccharides in caprine milk was approximately five to eight times higher than that in bovine milk. However, as the dairy goat industry in Korea is in a nascent stage of milk production and further processing, many nutritional advantages of caprine milk over bovine milk are not fully conveyed to general consumers. It is recommended that scientific research regarding the nutritional benefits of caprine milk needs to be conducted urgently, owing to the increasing domestic sales of infant formula products made of caprine milk.

산양유는 단백질 구성과 개별 지방산의 구성이 모유에 가깝기 때문에 우유에 비하여 소화율이 높다. 특히 casein 단백질은 모유의 단백질과 분자구조가 흡사하여 높은 소화 흡수력을 보이므로 설사 또는 복통 등과 같은 소화장애를 일으키지 않는다. 뿐만 아니라 지방산 함량에 있어서도 우유보다 중간사슬지방산이 우유보다 2배정도 많이 들어있어 소화 흡수 시 분해되는 속도가 빠르다. 산양유에는 질 좋은 수용성 유청단백질, 비타민 및 미네랄이 다량 함유되어 있고, 특히 비타민 A, 콜린, 이노시톨의 함량이 높고 흡수율도 양호한 편이다. 산양유에 포함된 유당과 올리고당은 우유보다 모유에 더 가까운 효과를 기대할 수 있다. 유당은 장 내 산성을 증가시켜 유익한 박테리아의 증식을 돕는 한편 장내에서의 칼슘의 흡수를 도와주거나 인(P)과 마그네슘(Mg)의 흡수를 촉진시키는 역할을 담당한다. 또한 올리고당류는 장내유산균의 생육을 돕는 prebiotic 효과를 발휘하여 장내 유익균이 정착하는데 도움을 준다는 실험결과로 판단할 때 실제로 유아에게 정장작용을 기대할 수 있다. 그리고 산양유에 다량 함유된 미네랄 성분 또한 소화 및 흡수를 촉진시키는 역할을 하기 때문에 산양유는 우유 섭취 시 유당불 내증을 호소하던 소비자들도 어렵지 않게 섭취할 수 있다. 이처럼 산양유가 여러 가지 측면에서 우유보다 우수한 식품학적 생리적 특성을 가지고 있음에도 불구하고 국내 산양유가공 산업은 거의 불모지라 해도 과언이 아니다. 게다가 산양유의 정확한 영양학적 가치가 일반 소비자들에게 전달되지 못하고 있는 실정이다. 따라서 우유보다 그 성분과 조성이 모유와 흡사한 산양유의 식품학적 특성, 안전성 및 기능성에 대한 체계적이며 과학적 연구가 시급히 활성화되어야 할 것이다.

Keywords

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