Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys

Lajnaf, Roua; Trigui, Ines; Samet-Bali, Olfa; Attia, Hamadi; Ayadi, Mohamed Ali

doi:10.1016/j.jfoodeng.2019.109741

Cited by 21 publications

(13 citation statements)

References 39 publications

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“…Literature data show a wide range of camel milk composition, which is consistent with our findings. The obtained results of the fat content are consistent with those reported by previous authors El-Agamy [ 24 ], Haddadin et al [ 25 ], and Shuiep et al [ 26 ], which have estimated the fat content in camel milk at approximately 2.95%, lower than those reported by He et al [ 27 ] (5.1–6.24%) for Bactrian camel milk and by Lajnaf et al [ 28 ] (3.54%) for dromedary camel milk. Faye et al [ 29 ] reported a significantly higher content of fat in Camelus bactrianus compared to Camelus dromedarius breeds.…”

Section: Discussionsupporting

confidence: 92%

Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

Alhaj

Lajnaf

Jrad

et al. 2022

Animals

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This research was carried out to study the variation in ethanol stability and chemical composition of five camel milk samples, including two pasteurized samples (Alwatania and Darir alabaker) and three raw samples (Majaheim, Wadah, and Hamra). Ethanol stability was analyzed by dispersing camel milk samples with 0 to 100% ethanol (v/v). The findings indicate that camel milk samples precipitated after adding an equal volume of ethanol at concentrations between 50% and 64% ethanol, depending on the milk sample. The addition of sodium chloride at different concentrations (1–10%) to camel milk resulted in a significant increase in ethanol stability, and samples from Majaheim and Alwatania exhibited the highest ethanol stability values (88%). In contrast, the addition of EDTA to camel milk for pH ranging between 5.9 and 7.1 has increased ethanol stability with a sigmoidal shape in camel milk. The largest ethanol stability differences were observed in a camel milk sample from Alwatania. Thus, the level of Ca2+ in camel milk may contribute to ethanol stability by shifting the entire profile to higher ethanol stability values. The chemical composition of different camel samples was also determined. The lactose content of camel milk varied significantly (p < 0.05) across samples, ranging from 4.37% in Majaheim camel milk to 4.87% in Alwatania camel milk. The total solids of camel milk varied significantly between raw and pasteurized samples, ranging between 10.17% and 12.10%. Furthermore, protein concentration in camel milk obtained from different camel samples varied, from 2.43% to 3.23% for Hamra and Alwatania, respectively. In conclusion, ethanol stability in camel milk was dependent on the camel breed, pH level, ionic strength, and EDTA addition.

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Section: Discussionsupporting

confidence: 92%

Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

Alhaj

Lajnaf

Jrad

et al. 2022

Animals

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“…Emulsifying properties of camel whey measured in terms of emulsifying activity index (EAI) and emulsion stability index (ESI) were in the same range as previously reported [33] ). All the covalent conjugates showed significantly higher emulsifying properties ( Fig.…”

Section: Resultssupporting

confidence: 68%

“…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.)…”

Section: Introductionmentioning

confidence: 99%

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

Baba

Abdelrahman

Maqsood

2021

Ultrasonics Sonochemistry

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Highlights Whey was conjugated with quercetin using ultrasonication and redox pair methods. Ultrasonication linked whey and quercetin through covalent and non-covalent bonds. Conjugation through ultrasonication improved techno-functional properties. Conjugates produced displayed effective in-vitro anti-diabetic and anti-obesity properties.

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“…Structure-function relationships of heated milk proteins has been widely studied in the literature, especially as it relates to their aggregative properties after heating and nature of interactions (thiol-disulfide exchange reactions, hydrophobic interactions, and electrostatic interactions hydrogen bonding) [19,39,41,53,54]. These interactions can even alter the physicochemical and emulsifying properties of milk proteins molecules by heating the proteins to a partial or complete denaturation of the protein structure and to expose buried hydrophobic moieties [41].…”

Section: Effect Of Heating Temperature On Emulsifying Propertiesmentioning

confidence: 99%

Promising Food Ingredients: Milk Proteins

Lajnaf¹,

Attia²,

Ayadi³

2022

Bovine Science - Challenges and Advances

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Milk, well known for its nutritional properties, has also good functional properties as foaming, emulsifying and biological activities due to proteins. Milk proteins are then considered as promising food ingredients due to their particular structural characteristics leading to various interesting properties in the industrial field. Thus, the examination of the biological activities and techno-functional properties (foaming and emulsifying properties) of some milk protein fractions revealed interesting ingredients for food industry due to their nutritional value, which is of a great scientific and industrial relevance. This chapter presented an overview of the studied functional properties of some milk proteins.

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Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys

Cited by 21 publications

References 39 publications

Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

Comparison of Ethanol Stability and Chemical Composition of Camel Milk from Five Samples

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

Promising Food Ingredients: Milk Proteins

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