Effect of different heating temperatures on foaming properties of camel milk proteins: A comparison with bovine milk proteins. (May 2020)

• Record Type: Journal Article
• Authors: Lajnaf, Roua; Zouari, Ahmed; Trigui, Ines; Attia, Hamadi; Ayadi, M.A.
• Is Part Of: International dairy journal. Volume 104(2020)
• Publication Date: 2020-05
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2020.104643
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The effect of different heat-treatment temperatures (70, 80, 90 and 100 °C) on the foaming properties (foam capacity and stability) and the physicochemical characteristics (surface hydrophobicity, ζ-potential, and interfacial tension values) of camel milk proteins was investigated. Overall, the results showed that while increasing the temperature, greater foamability was measured for camel milk proteins (up to 165%). This behaviour was linked to the heat denaturation and aggregation of camel milk proteins, which led to an increase in the surface hydrophobicity and a decrease in the electronegative charge and interfacial tension. Likewise, our results indicated that the highest β-casein amount in camel milk (∼44% of total proteins) as well as its secondary structure (β-sheet conformation) and its high hydrophobicity, regulated the foaming mechanism of camel milk proteins.