Quantification of major camel milk proteins by capillary electrophoresis

Omar, Adel; Harbourne, Niamh; Oruña-Concha, Marı́a José

doi:10.1016/j.idairyj.2016.01.015

Cited by 66 publications

(48 citation statements)

References 21 publications

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“…Denaturation of whey proteins in camel and bovine milk samples was estimated by determining the level of residual native whey protein fractions: SA, α-la, β-lg, and LF in milk by capillary electrophoresis (CE) (Agilent, Palo Alto, CA, United States) following the method described by Omar, Harbourne and Oruna-Concha (2016). Briefly, the pH of the milk samples was adjusted to pH 4.3 by adding 1 M HCl.…”

Section: Determination Of Whey Proteins Denaturationmentioning

confidence: 99%

“…It has been established that a high content of β-CN and a low content of κ-CN adversely affect some of the processing characteristics of casein micelles such as stability towards ethanol and heat (Schmidt, 2009). In CM, β-CN is predominant while κ-CN is present in very small amount compared with the levels in bovine milk (Omar et al, 2016). Therefore, the significant decrease in the micelle size of heat-treated CM could possibly be due to the dissociation of κ-CN from micelles or the result of precipitation of calcium phosphate out of the casein micelles, which caused them to decrease in size (Anema & Li, 2003).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Effects of industrial processing methods on camel skimmed milk properties

Omar

Harbourne

Oruña-Concha

2018

International Dairy Journal

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Effects of pasteurisation (high-temperature-short-time; HTST), ultra-high-temperature (UHT), and high-pressure (HP) treatments on some physical and chemical properties of camel milk (CM), including whey protein denaturation, colour change, casein micelle size, and rennet coagulation time (RCT), was investigated. UHT treatment caused the biggest colour change and highest whey protein denaturation in CM; in contrast, the effects of HP treatments on these properties were considerably less. Casein micelle size decreased after all treatments. The RCT of CM was significantly delayed and coagulum strength (G') decreased after HTST. HP treatment at 200 and 400 MPa increased the RCT of CM and the G' value was the highest after treatment at 200 MPa. Processing at 600 and 800 MPa inhibited coagulation of CM. The effects of both thermal and non-thermal treatments on many constituents and properties of CM were different from those on constituents and properties of bovine milk.

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Section: Determination Of Whey Proteins Denaturationmentioning

confidence: 99%

Section: Accepted Manuscriptmentioning

confidence: 99%

Effects of industrial processing methods on camel skimmed milk properties

Omar

Harbourne

Oruña-Concha

2018

International Dairy Journal

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“…Within the last two years, proteins analysis has been accomplished by simple CZE, CGE and CEC methodologies. CZE methods with UV detection have been used to investigate the protein profile of wheat , camel milk liquid whole eggs , and cheese samples . The analysis of wheat proteins fractions may provide relevant information for correct allergy diagnosis.…”

Section: Peptides and Proteinsmentioning

confidence: 99%

“…The therapeutic properties (anti‐cancer, anti‐diabetic, hypo‐allergenic) related to camel milk have led to not only an increase in its production on large scale but also a great interest in the characterization of their proteins. The simultaneous separation and quantification of major whey and casein proteins in camel milk was carried out using an extended light path capillary and 100 mM phosphate buffer at pH 2.5 . Higher amounts of β‐casein, α‐lactabumin and lactoferrin as well as lower amounts of α‐casein and k ‐casein were found in camel milk compared to bovine milk.…”

Section: Peptides and Proteinsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2017

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Recent advances in the application of capillary electromigration methods for food analysis and FoodomicsThis review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2015-February 2017 are included following the previous review by Acunha et al. (Electrophoresis 2016, 37, 111-141). The paper shows the large variety of food related molecules that have been analyzed by CE including amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. This work describes the last results on food quality and safety, nutritional value, storage, bioactivity, as well as uses of CE for monitoring food interactions and food processing including recent microchips developments and new applications of CE in Foodomics.

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“…Data were gathered from Alichanidis et al. (); Omar, Harbourne, and Oruna‐Concha (); Park, Juárez, Ramos, and Haenlein (); and Uniacke‐Lowe, Huppertz, and Fox ().…”

Section: Preparation Of Ipp and Vppmentioning

confidence: 99%

Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile‐Pro‐Pro and Val‐Pro‐Pro

Zheng

et al. 2019

Comp Rev Food Sci Food Safe

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Ile‐Pro‐Pro and Val‐Pro‐Pro are two most well‐known food‐derived bioactive peptides, initially identified as inhibitors of angiotensin I‐converting enzyme (ACE) from a sample of sour milk. These two peptides were identified in fermented and enzymatic hydrolyzed cow and non‐cow (that is, goat, sheep, buffalo, yak, camel, mare, and donkey) milk, as well as sourdough prepared from wheat, rye, and malt. Similar to other bioactive peptides, bioavailability of these peptides is low (about 0.1%), reaching picomolar concentration in human plasma; they showed blood pressure lowering activity in animals and in human, via improved endothelial function, activation of ACE2, and anti‐inflammatory property. Emerging bioactivities of these two peptides toward against metabolic syndrome and bone‐protection received limited attention, but may open up new applications of these peptides as functional food ingredients. Further studies are warranted to determine the best source as well as to identify novel enzymes (particularly from traditional fermented milk products) to improve the efficiency of production, to characterize possible peptide receptors using a combination of omics technology with molecular methods to understand if these two peptides act as signal‐like molecules, to improve their bioavailability, and to explore new applications based on emerging bioactivities.

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Quantification of major camel milk proteins by capillary electrophoresis

Cited by 66 publications

References 21 publications

Effects of industrial processing methods on camel skimmed milk properties

Effects of industrial processing methods on camel skimmed milk properties

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile‐Pro‐Pro and Val‐Pro‐Pro

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