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Research on donkey milk · Study 81
Four enzymes, one whey protein: how donkey whey is broken down
A team from Liaoning University cleaved whey protein from donkey milk with four different enzymes and compared the resulting mixtures (hydrolysates) in the laboratory – from solubility to radical tests.
Hydrolysis · runs automatically
Four enzymes on the track
The whey protein was first heated for 10 minutes at 85 °C, then cleaved for 4 hours with one of the enzymes (enzyme to protein 4 : 100, ultrasound for the first 20 minutes). The degree of hydrolysis shows what share of the bonds had been cleaved at the end.
Bar = final value after 4 hours; the course in between is schematic. For subtilisin, the paper gives no figure in the text – only a graph. The enzymes are named by their technical designation (in the paper by trade names), not as a recommendation.
Measured values from the paper
More soluble, smaller, different in foam
Radical tests: values in the text only for the peptidase mix hydrolysate at 2.5 mg/mL; all other samples only in Figure 4. Chemical laboratory tests without any statement about processes in the body. Grey = untreated whey protein.
Protein folding · tap the columns
How the folding shifts
Protein chains fold into spirals (α-helix), sheets (β-sheet), turns (β-turn) and disordered sections. The shares were estimated by infrared spectroscopy (Table 2).
Amino acids · choose an enzyme
17 building blocks compared
Grey: untreated whey protein. Coloured: the selected hydrolysate. Values in mg/g from Table 1 (mean, n = 3).
The total rose from 178.68 mg/g (whey protein) to 289.62 to 320.95 mg/g. Glycine and arginine, by contrast, fell markedly. The paper’s text nevertheless speaks of “the same composition”.
Critical assessment · tap the defects
A lattice with seven defects
A clean crystal lattice is regular. Each glowing defect marks a point where the paper’s text, tables and conclusions do not match or where information is missing.
Research question for DON DONKEY’S®
How much does heating alone change the whey proteins?
Before cleavage, the whey protein was heated for 10 minutes at 85 °C – an untreated comparison is missing. We are interested in how whey proteins from donkey milk respond to heating, freezing and drying and how this can be documented openly.
Original publication
Characterisation and comparison of enzymatically prepared donkey milk whey protein hydrolysates
Original title of the publication.
Wei M., Ning C., Ren Y., Hu F., Wang M., Li W.
Food Chemistry: X · 2024 · volume 22, article 101360 · open access
College of Light Industry and School of Life Sciences, Liaoning University, Shenyang (China)
DOI: 10.1016/j.fochx.2024.101360
Transparency: funded by the Natural Science Foundation of Liaoning Province (2022-BS-112). According to the paper, no conflicts of interest. No product-related statement for DON DONKEY’S®.
Summarised and reviewed by the DON DONKEY’S editorial team on the basis of the original publication · as of October 2026
The study summarised above was carried out independently of DON DONKEY’S® and does not relate to our products. It serves solely to inform about the state of research.
DON DONKEY’S® donkey milk and donkey milk powder are foods. They are not intended to prevent, treat or cure any disease and do not replace medical advice.
From our shop
DON DONKEY’S® donkey milk
100 % donkey milk · raw milk, frozen
On this page we report the findings of a published study. Independently of that, you will find our donkey milk here: 100 % donkey milk, frozen as raw milk.
100 ml bottle / 100ml · Unit price: €249,00 / 1 l · incl. VAT, plus shipping
Also in our shop
Donkey Milk Powder
Donkey milk in powder form
For anyone who prefers a longer shelf life: our donkey milk in powder form – easy to store and portion.
20g · Unit price: €1.245,00 / 1 kg · incl. VAT, plus shipping