Comparison and characterisation of fat and protein composition for camel milk from eight Jordanian locations

Ereifej, Khalil; Alu’datt, Muhammad H.; Alkhalidy, Hana; Alli, Inteaz; Rababah, Taha

doi:10.1016/j.foodchem.2010.12.112

Cited by 77 publications

(64 citation statements)

References 44 publications

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“…Serum albumin was observed in all samples. The molecular weight of camel serum albumin estimated in this study was similar to data previously reported by Ereifej et al (2011), who suggested it to be 66 kDa. However, there seems to be a close taxonomic proximity between camel serum albumin and bovine serum albumin.…”

Section: Sds-page Analysis Of Milk Samplessupporting

confidence: 91%

“…The average fat content was approximately 15.8 % and correlated well with data previously reported by Rathore et al (2011) and Salimei et al (2004) who also found that the lipid fraction was poor in unsaturated fatty acids. Further, the observed fat content was lower in comparison to results for camel milk presented by Ereifej et al (2011) who reported a range between 17.13 and 38.85 % of total fatty acids. Thus, the dietary fat fraction of camel milk is a useful nutritional attribute.…”

Section: Gross Composition Of the Different Milkscontrasting

confidence: 85%

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Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

et al. 2015

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The aim of this study was to compare the physicochemical parameters of milk samples of five different species: cow, goat, donkey, camel and human. Also the analysis of whey protein profile in different milk samples was performed by anion-exchange fast protein liquid chromatography (FPLC) while polyacrylamide gel electrophoresis was used to identify a single fraction. Camel milk was the most acid (pH 6.460±0.005) and the richest in total proteins (3.41±0.31 %) and ash (0.750±0.102 %), whereas donkey milk had a neutral pH (7.03±0.02) and characterised by low proteins (1.12±0.40 %) and fat (0.97±0.03 %) content, being very close to human milk. Proteomic analysis of cow, goat, donkey, camel and human milk highlighted significant interspecies differences. Camel milk was similar to human milk in lacking of β-lactoglobulin and richness of α-lactalbumin. The knowledge gained from the proteomic comparison of the milk samples analysed within this study might be of relevance, both, in terms of identifying sources of hypoallergenic alternatives to bovine milk and detection of adulteration of milk samples and products.

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Section: Sds-page Analysis Of Milk Samplessupporting

confidence: 91%

Section: Gross Composition Of the Different Milkscontrasting

confidence: 85%

Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

et al. 2015

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“…Not only can camels survive under conditions of severe water and heat stress, but they also provide an important source of nutrients in desert communities, especially important during periods of prolonged drought (Farah, 1993). Available information concerning dromedary milk (Farah and FarahRiesen, 1985;Beg et al, 1984Beg et al, , 1986aBeg et al, , b, 1987Mehaia, 1987;Mohammed andLarssonRaznikiewicz, 1989, 1991;Farah, 1993;Alim et al, 2005;Zhang et al, 2005;Konuspayeva et al, 2009;Al-Haj et al, 2010;Ereifej et al, 2011) is related mainly to the Arabian dromedary Camelus dromedaries species. The present work has been carried out in order to present a more description of the major milk proteins from Algerain dromedary's milk.…”

Section: Introductionmentioning

confidence: 99%

Separation and characterization of major milk proteins from Algerian<br>Dromedary (Camelus dromedarius)

Saliha

Dalila

Chahra

et al. 2013

Emir. J. Food Agric

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To characterize major protein fraction in Algerian dromedary's milk, two samples from Sahraoui population collected from two different regions were analyzed using electrophoretic and chromatographic techniques. Casein components and whey proteins were separated by DEAE-cellulose ion exchange chromatography and Sephacryl S200 permeation gel chromatography respectively, and then identified by polyacrylamide gel electrophoresis which looked different from the corresponding patterns of the caseins and whey proteins from cow milk. Differences in casein composition between camel and bovine milk may influence their digestibility, hydrolysis of camel milk caseins using four different proteases (trypsin, chymotrypsin, pepsin and papain) was studied. Caseins were more rapidly hydrolyzed by pepsin because of the greater number of potential pepsin cleavage sites present in the primary structures of camel caseins.

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“…Total protein content ranges from 2.4 to 5.3 percent (Konuspayeva et al, 2009;Nikkah, 2011aNikkah, , 2011b and is divided into caseins (CN ~80%) and whey proteins. (Giambra et al, 2013;Ereifej et al, 2011;Ikonen et al, 2008;Medrano et al, 1990). There are four main types of milk caseins, i.e.…”

Section: Introductionmentioning

confidence: 99%

Molecular characterization and genetic variability of Alpha Casein gene, CSN1S1 in Bikaneri camel (Camelus dromedarius) milk

Singh

Jayakumar

Dixit

et al. 2018

IJAR

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Camel milk is an important protein source for the nomadic communities living in the arid lands of the world, In recent years there has been an increase in consumption of non-bovine milk as an alternative protein source for humans. Camel milk seems to be containing larger amount of total proteins, such as lactoferrin and immunoglobulins as compared to the cow milk, which may be responsible for the better antimicrobial properties. The casein fraction of milk proteins consists of four caseins, namely s1-casein, s2-casein, -casein, and -casein. Casein genetic polymorphisms are important due to their effects on quantitative traits and technological properties of milk. This work was designed to study occurrence of polymorphism of -casein in native Bikaneri camel (Camelus dromedarius) raw milk sample and to characterize these variants on molecular level.

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Comparison and characterisation of fat and protein composition for camel milk from eight Jordanian locations

Cited by 77 publications

References 44 publications

Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk

Separation and characterization of major milk proteins from Algerian<br>Dromedary (Camelus dromedarius)

Molecular characterization and genetic variability of Alpha Casein gene, CSN1S1 in Bikaneri camel (Camelus dromedarius) milk

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