Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein

Promising Food Ingredients: Milk Proteins

“…On the contrary, pure β-casein and α-lactalbumin (apo and holo forms) had no bactericidal activity against Escherichia coli, Staphylococcus aureus Enterococcus faecalis and Pseudomonas aeruginosa. Furthermore, these proteins had no antifungal activity against, Aspergillus tamarii, Aspergillus sclerotiorum Aspergillus protuberus and Penicillium bilaiae even at a concentration of 5 g/l [42,50]. However, pure proteins of milk from other mammalian species as goat and camel exhibited significant antimicrobial activities.…”

“…Previous works indicated that caseins exhibited also important antioxidant activities. For instance, the β-casein samples showed significant iron chelating and antiradical activities depending on the protein concentration (0.1, 1 and 5 g/l) which could be explained by the higher content of antioxidant aminoacid residues in the β-casein protein [42].…”

“…During homogenization, emulsifiers are adsorbed onto the interfaces of freshly formed oil droplets leading to the reduction of the interfacial tension and oil droplets disruption. The most common emulsifiers used in the food industry are proteins which are the most surface-active agents in formulated emulsion systems [42].…”

“…However, emulsions made camel β-casein at pH ~ 5 were unstable leading to significantly bigger oil droplets. Indeed, the acidification of caseins usually leads to the decrease in emulsion activity and stability because of precipitation and aggregation which alter their amphiphilic nature [42].…”

Conjoint application of ultrasonication and redox pair mediated free radical method enhances the functional and bioactive properties of camel whey-quercetin conjugates

“…Moreover, recent research on whey proteins from camel milk is gaining considerable importance in today’s world due to its therapeutic properties [3] , [6] , [7] . Camel whey has been reported for their high techno-functional potential that warrants its use in food industry [32] , [33] , [68] . Camel whey proteins differ from bovine whey due to the absence of beta-lactoglobulin [40] and consists of higher amounts of lactoferrin (pI = 8.63), serum albumin (pI = N.A.)…”