Effect of heat treatments on camel milk proteins – A review

Mohamed, Huda; Ayyash, Mutamed; Kamal‐Eldin, Afaf

doi:10.1016/j.idairyj.2022.105404

Cited by 22 publications

(9 citation statements)

References 142 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It seems that, camel milk is an excellent and interesting food source can provide therapeutic peptides which will contribute to both nutrition and human health through use as natural ingredients in food or drugs [ 16 , 19 ]. Consumption of camel milk is common among peoples because of its similarity to human milk [ 20 ]. Camel milk is consisted two main protein fractions including casein; αS1-, αS2-, β-, and κ-casein, and whey proteins; α-lactalbumin, serum albumin, lactoferrin, lactophorin, immunoglobulins, some peptides and lacks of β-lactoglobulin [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…Consumption of camel milk is common among peoples because of its similarity to human milk [ 20 ]. Camel milk is consisted two main protein fractions including casein; αS1-, αS2-, β-, and κ-casein, and whey proteins; α-lactalbumin, serum albumin, lactoferrin, lactophorin, immunoglobulins, some peptides and lacks of β-lactoglobulin [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

In vitro and in silico studies for the identification of anti-cancer and antibacterial peptides from camel milk protein hydrolysates

2023

View full text Add to dashboard Cite

Today, breast cancer and infectious diseases are very worrying that led to a widespread effort by researchers to discover natural remedies with no side effects to fight them. In the present study, we isolated camel milk protein fractions, casein and whey proteins, and hydrolyzed them using pepsin, trypsin, and both enzymes. Screening of peptides with anti-breast cancer and antibacterial activity against pathogens was performed. Peptides derived from whey protein fraction with the use of both enzymes showed very good activity against MCF-7 breast cancer with cell viability of 7.13%. The separate use of trypsin and pepsin to digest whey protein fraction yielded peptides with high antibacterial activity against S. aureus (inhibition zone of 4.17 ± 0.30 and 4.23 ± 0.32 cm, respectively) and E. coli (inhibition zone of 4.03 ± 0.15 and 4.03 ± 0.05 cm, respectively). Notably, in order to identify the effective peptides in camel milk, its protein sequences were retrieved and enzymatically digested in silico. Peptides that showed both anticancer and antibacterial properties and the highest stability in intestinal conditions were selected for the next step. Molecular interaction analysis was performed on specific receptors associated with breast cancer and/or antibacterial activity using molecular docking. The results showed that P3 (WNHIKRYF) and P5 (WSVGH) peptides had low binding energy and inhibition constant so that they specifically occupied active sites of protein targets. Our results introduced two peptide-drug candidates and new natural food additive that can be delivered to further animal and clinical trials.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In vitro and in silico studies for the identification of anti-cancer and antibacterial peptides from camel milk protein hydrolysates

2023

View full text Add to dashboard Cite

show abstract

“…Increasing pH and addition of phosphate increases the heat stability of camel milk at high temperatures (Ho et al 2022). The optimal pH for sterilization of camel milk was suggested to be 7.0-7.2; below which phase separation occurs and above which browning occurs due to Maillard reactions (Mohamed et al 2022). Increasing the pH to 7.0-7.2 or adding sodium phosphate (1 mmol/L) to camel milk prevented and/or reduced sedimentation when heating camel milk at 121 °C for 15 min (Alhaj et al 2011).…”

Section: Heat Treated Fluid Camel Milk Productsmentioning

confidence: 99%

“…Pasteurization conditions (temperature-time combinations used) for came milk vary considerably (63 °C for 30 min, 72 °C for 15 s, 80 °C for 20 s) in different countries (Konuspayeva & Faye 2021;Mohamed et al 2022;Muthukumaran et al 2022). In camel milk producing countries, there is lack of standards or legislation specifically designed for camel milk (Konuspayeva & Faye 2021;Mohamed et al 2022). Thus, the current standards used for pasteurisation of bovine milk are applied for camel milk (Konuspayeva & Faye 2021;Mohamed et al 2022).…”

Section: Heat Treated Fluid Camel Milk Productsmentioning

confidence: 99%

“…In camel milk producing countries, there is lack of standards or legislation specifically designed for camel milk (Konuspayeva & Faye 2021;Mohamed et al 2022). Thus, the current standards used for pasteurisation of bovine milk are applied for camel milk (Konuspayeva & Faye 2021;Mohamed et al 2022). Pasteurization of camel milk at 80 °C for 20 s is considered the most suitable temperature that can enhance the stability of the milk (Muthukumaran et al 2022).…”

Section: Heat Treated Fluid Camel Milk Productsmentioning

confidence: 99%

See 1 more Smart Citation

Camel milk products: innovations, limitations and opportunities

Seifu

2023

Food Prod Process and Nutr

View full text Add to dashboard Cite

Camel milk is the mainstay for millions of people in arid and semi-arid environments. In these areas, it is mainly consumed raw or after it spontaneously turns sour. Although some attempts have been made to produce dairy products from camel milk, processing of camel milk is generally considered to be difficult and the quality of the final products made from camel milk do not correspond to their bovine milk counterparts. This paper reports a comprehensive analysis of the literature on camel milk products and presents synthesis of the latest developments, limitations pertaining processing and opportunities for development of new and improved camel milk products. The protein composition and colloidal structure of camel milk differs from cow milk. It is characterized by absence of β-lactoglobulin, low κ-casein content, high proportion of β-casein, larger casein micelles and smaller fat globules. These differences lead to the difficulty of making dairy products from camel milk using the same technologies as for bovine milk. Some of the challenges of camel milk processing include poor stability of the milk during UHT treatment, impaired rennetability, formation of weak and fragile curd during coagulation, longer fermentation time, and low thermal stability of the milk during drying. Despite these difficulties, it has now become possible to produce a range of commercial and traditional dairy products from camel milk. Some of the strategies that could be applied to improve the quality and characteristics of camel milk products are discussed. Graphical Abstract

show abstract