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Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes (Basel) 2023. [DOI: 10.3390/pr11030897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Abstract
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free radical scavenging activity were seen in the spray-dried β-casein fractions of camel milk (βC CaM) and cow milk (βC CoM) and in the freeze-dried acid whey of cow and camel milk (AW CaM and AW CaM). Freeze-dried acid whey (AW CaM and AW CoM) appeared to be less sensitive to gamma irradiation at 5 and 11 kGy.
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Lajnaf R, Picart-Palmade L, Attia H, Marchesseau S, Ayadi M. Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107470] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Mohamed H, Ayyash M, Kamal-Eldin A. Effect of heat treatments on camel milk proteins – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105404] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Mbye M, Ayyash M, Abu-Jdayil B, Kamal-Eldin A. The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions. Front Nutr 2022; 9:868320. [PMID: 35520282 PMCID: PMC9062519 DOI: 10.3389/fnut.2022.868320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.
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Affiliation(s)
- Mustapha Mbye
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Basim Abu-Jdayil
- Department of Petroleum & Chemical Engineering, United Arab Emirates University, Al-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates University, Al-Ain, United Arab Emirates
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Monitoring of acid-induced coagulation of dromedary and cows' milk by untargeted and targeted techniques. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105300] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Ayyash M, Abdalla A, Abu-Jdayil B, Huppertz T, Bhaskaracharya R, Al-Mardeai S, Mairpady A, Ranasinghe A, Al-Nabulsi A. Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Moghaddam N, Seyed Dorraji MS, Mousavi SN, Chiti H, Rasoulifard MH, Pourmansouri Z. Application of whey protein-alginate particles coated by black seed oil as a biocompatible carrier of quercetin at treating non-alcoholic fatty liver disease. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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Felfoul I, Bouazizi A, Tourki I, Guesmi C, Attia H. Effect of storage conditions on physicochemical, sensory, and structural properties of dromedary and cow’s skim milk soft‐brined cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15970] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Imène Felfoul
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Alia Bouazizi
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Ikram Tourki
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Chiraz Guesmi
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax Université de Sfax Sfax Tunisia
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10
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Physicochemical, sensory and coagulation properties of dromedary and cows’ skim milk white brined cheeses. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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11
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Lajnaf R, Gharsallah H, Jridi M, Attia H, Ayadi MA. Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin. Int J Biol Macromol 2020; 165:205-213. [PMID: 32991904 DOI: 10.1016/j.ijbiomac.2020.09.201] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 01/23/2023]
Abstract
The antioxidant and antibacterial activities of camel and bovine α-lactalbumin (α-La) in both calcium-loaded (holo) and calcium-depleted (apo) forms were investigated and compared. Antioxidant assay showed that camel and bovine α-La exhibited significant Ferric-reducing antioxidant power (FRAP), ferrous iron-chelating activity (FCA) and antiradical activities especially in their apo form. Camel apo α-La also exhibited attractive antibacterial activities against Gram-negative bacteria (Pseudomonas aeruginosa) and against fungal pathogens species (Penicillium bilaiae, Aspergillus tamari and Aspergillus sclerotiorum). Likewise, emulsifying properties (emulsification ability (EAI) and stability (ESI) indexes) and the surface characteristics (surface hydrophobicity, ζ-potential and interfacial tension) of the α-La were assessed. Maximum EAI were found at pH 7.0, with higher EAI values for the camel apo α-La (EAI ~19.5 m2/g). This behavior was explained by its relative high surface hydrophobicity and its greater efficiency to reduce the surface tension at the oil-water interface. Furthermore, emulsions were found to be more stable at pH 7.0 compared to pH 5.0 (ESI ~50%) due to the higher electrostatic repulsive forces between oil droplets at pH 7.0 in consistence with the ζ-potential results. This study concluded that the camel apo α-La has antibacterial, antioxidant, and emulsifying properties in agricultural and food industries.
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Affiliation(s)
- Roua Lajnaf
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia; Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
| | - Houda Gharsallah
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia; Tunisian Olive Institute, University of Sfax, Tunisia
| | - Mourad Jridi
- National School of Engineering of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, P.O. Box 1173, Sfax 3038, Tunisia; Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia
| | - Hamadi Attia
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia
| | - M A Ayadi
- Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia
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12
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Effects of radio frequency on physicochemical properties of powdered infant formula milk as compared with conventional thermal treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Zhang BY, Xu S, Villalobos-Santeli JA, Huang JY. Fouling characterization of camel milk with comparison to bovine milk. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology. Food Chem 2020; 343:128457. [PMID: 33153810 DOI: 10.1016/j.foodchem.2020.128457] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 09/22/2020] [Accepted: 10/19/2020] [Indexed: 11/23/2022]
Abstract
This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorporation increased their hardness. Considering all cakes properties, two formulas F1 (78.5% Maize, 15% Rice and 6.5% WPC) and F2 (82.4% Maize, 12% Rice and 5.6% WPC) were optimized using a mixture design. The microstructure F1 was more organized and very well structured with smaller aggregates. According to the organoleptic evaluation, F1 was also most appreciated by the tasting panel. The findings of the present study indicated that maize and rice flours, and WPC could be used as a substitute for wheat flour in producing sponge cakes of high quality.
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Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, Attia H, Ayadi MA. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders. Food Chem 2020; 333:127514. [PMID: 32683259 DOI: 10.1016/j.foodchem.2020.127514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 11/24/2022]
Abstract
This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's powders. The LC-MS analysis indicated that the β-Lactoglobulin was the most denatured protein in bovine whey powders regardless the pH value, while this protein was totally absent in camel whey. The α-Lactalbumin was relatively heat stable after drying and predominated the powder surface (X-ray photoelectron spectroscopy results) in both camel and bovine whey powders regardless the pH (neutral (6.7) or acidic (4.3 and 4.6)). Analysis of the water sorption isotherms indicated that decreasing the pH induced the increase of the water activity of lactose crystallization for camel and bovine whey powders. Finally, decreasing the pH led to the decrease of the glass transition temperature of camel and bovine whey powder (at 0.13, 0.23, and 0.33 of water activity).
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Affiliation(s)
- Ahmed Zouari
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia; UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France.
| | - Valérie Briard-Bion
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Frédéric Gaucheron
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Pierre Schuck
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Claire Gaiani
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), Nancy, France
| | - Mehdi Triki
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Hamadi Attia
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Mohamed Ali Ayadi
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia.
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Ellouze M, Lajnaf R, Zouari A, Attia H, Ayadi MA, Vial C. Camel α−lactalbumin at the oil−water interface: Effect of protein concentration and pH change on surface characteristics and emulsifying properties. Colloids Surf B Biointerfaces 2020; 189:110654. [DOI: 10.1016/j.colsurfb.2019.110654] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 11/20/2019] [Accepted: 11/21/2019] [Indexed: 01/02/2023]
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17
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Lajnaf R, Zouari A, Trigui I, Attia H, Ayadi M. Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104643] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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18
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Lajnaf R, Trigui I, Samet-Bali O, Attia H, Ayadi M. Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109741] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Omar A, Harbourne N, Oruna-Concha MJ. Effects of industrial processing methods on camel skimmed milk properties. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Lajnaf R, Picart-Palmade L, Cases E, Attia H, Marchesseau S, Ayadi M. The foaming properties of camel and bovine whey: The impact of pH and heat treatment. Food Chem 2018; 240:295-303. [DOI: 10.1016/j.foodchem.2017.07.064] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 07/12/2017] [Accepted: 07/12/2017] [Indexed: 10/19/2022]
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Lajnaf R, Picart-Palmade L, Attia H, Marchesseau S, Ayadi M. The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk. Colloids Surf B Biointerfaces 2017; 156:55-61. [DOI: 10.1016/j.colsurfb.2017.05.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/28/2017] [Accepted: 05/01/2017] [Indexed: 10/19/2022]
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22
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Khalesi M, Salami M, Moslehishad M, Winterburn J, Moosavi-Movahedi AA. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Proteomic Profiling Comparing the Effects of Different Heat Treatments on Camel (Camelus dromedarius) Milk Whey Proteins. Int J Mol Sci 2017; 18:ijms18040721. [PMID: 28350354 PMCID: PMC5412307 DOI: 10.3390/ijms18040721] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 03/16/2017] [Accepted: 03/22/2017] [Indexed: 12/03/2022] Open
Abstract
Camel milk is consumed in the Middle East because of its high nutritional value. Traditional heating methods and the duration of heating affect the protein content and nutritional quality of the milk. We examined the denaturation of whey proteins in camel milk by assessing the effects of temperature on the whey protein profile at room temperature (RT), moderate heating at 63 °C, and at 98 °C, for 1 h. The qualitative and quantitative variations in the whey proteins before and after heat treatments were determined using quantitative 2D-difference in gel electrophoresis (DIGE)-mass spectrometry. Qualitative gel image analysis revealed a similar spot distribution between samples at RT and those heated at 63 °C, while the spot distribution between RT and samples heated at 98 °C differed. One hundred sixteen protein spots were determined to be significantly different (p < 0.05 and a fold change of ≥1.2) between the non-heated and heated milk samples. Eighty protein spots were decreased in common in both the heat-treated samples and an additional 25 spots were further decreased in the 98 °C sample. The proteins with decreased abundance included serum albumin, lactadherin, fibrinogen β and γ chain, lactotransferrin, active receptor type-2A, arginase-1, glutathione peroxidase-1 and, thiopurine S, etc. Eight protein spots were increased in common to both the samples when compared to RT and included α-lactalbumin, a glycosylation-dependent cell adhesion molecule. Whey proteins present in camel milk were less affected by heating at 63 °C than at 98 °C. This experimental study showed that denaturation increased significantly as the temperature increased from 63 to 98 °C.
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Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface. Colloids Surf B Biointerfaces 2017; 151:287-294. [DOI: 10.1016/j.colsurfb.2016.12.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 12/01/2016] [Accepted: 12/07/2016] [Indexed: 11/17/2022]
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