Abstract

Carbohydrate conjugates in cow’s milk play essential roles in nutrition and biological functions. The stability of these conjugates is crucial for their bioavailability and physiological effects. This study investigates the influence of carbohydrate emission, which involves the release of free carbohydrates from conjugates, and glycosidase action on the stability of carbohydrate conjugates in cow’s milk. Fresh milk samples were analyzed for carbohydrate composition using high-performance liquid chromatography and mass spectrometry. Incubation at different temperatures and pH levels demonstrated that carbohydrate emission increases the stability of carbohydrate complexes. Additionally, enzymatic treatment with specific glycosidase enzymes revealed their impact on altering the composition and stability of carbohydrate conjugates. The findings suggest that carbohydrate emission and glycosidase action enhance the stability of carbohydrate conjugates in cow’s milk. Further research is needed to elucidate the underlying mechanisms and explore the implications for the functionality and bioavailability of these important milk components.