Protein profile of whole camel milk resulting from commercial thermal treatment

Li, Rongrong; Yue, Haitao; Shi, Zhiyong; Shen, Tong; Yao, Huaibing; Zhang, Jiawei; Gao, Yang; Yang, Jie

doi:10.1016/j.lwt.2020.110256

Cited by 15 publications

(3 citation statements)

References 40 publications

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“…Proteomics and metabolomics methods have emerged as highly sensitive and specific, unaffected by matrix effects, and capable of targeting a broader spectrum of compounds, although they are more costly ( Böhme, Calo-Mata, Barros-Velázquez, & Ortea, 2019 ). Mass spectrometry (MS)-based approaches, particularly matrix-assisted laser desorption ionization time-of-flight-tandem MS (MALDI-TOF-MS) and liquid chromatography-tandem MS (LC-MS/MS), have also been applied to species identification in various dairy products ( Li et al, 2020 , Rau et al, 2020 ). Notably, species-specific peptides from bovine-derived α-lactalbumin have facilitated the detection of bovine whey adulteration in specific milk at levels as low as 0.5 %, using LC-MS/MS ( Camerini et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches

Ji,

Zhang,

Deng

et al. 2024

Food Chemistry: X

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Section: Introductionmentioning

confidence: 99%

Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches

Ji,

Zhang,

Deng

et al. 2024

Food Chemistry: X

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“…The concentrations of camel milk PGRP and caseins remained stable, while serum albumin (SA) and α-lactalbumin (α-LA) decreased after drying. In another study by Li et al [ 11 ], protein profiles of unprocessed Bactrian camel milk were compared with camel milk powder (dried using heat). Approximately 20% of proteins quantified in Bactrian camel milk powder were found to have undergone profound changes as compared with unprocessed camel milk.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes

Zou

Duley

Cowley

et al. 2022

Foods

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Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown. Hence, the present study attempted to compare the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. Six camel milk powders were produced by freeze- and spray-drying methods in conjunction with two liquid concentration techniques, namely spray dewatering and reverse osmosis. The results of proteomic analysis showed that direct freeze-dried camel milk powder had the least changes in protein profile, followed by direct spray-dried powder. The camel milk powders that underwent concentration processes had more profound changes in their protein profiles. Among the bioactive proteins identified, lactotransferrin and oxidase/peroxidase had the most significant decreases in concentration following processing. On the contrary, glycosylation-dependent cell adhesion molecule 1, peptidoglycan recognition protein 1, and osteopontin increased in concentration. The results revealed that direct freeze drying was the most ideal method for preserving the bioactive proteins during camel milk powder production. However, the freeze-drying technique has cost and scalability constraints, and the current spray-drying technique needs improvement to better retain the bioactivity of camel milk during powder processing.

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“…*Absent indicates that corresponding coding sequence is absent in genome. Sources:Hailu et al, 2016;Li et al, 2019;Tesfemariam et al, 2017. …”

mentioning

confidence: 99%

Physico-chemical Properties and Processing Characteristics of Camel Milk as Compared with Other Dairy Species: A Review

Abduku,

Eshetu

2024

AJDFR

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Camels are the most climate resilience dairy species which survives and produces more milk in dry lands. Camel milk has a significant role in livelihood improvement and become the most promising industrial products in the future. Additionally, it has medicinal values, rich source of bioactive, antimicrobial, and antioxidant substances. Camel milk differs markedly from other dairy species by its protein composition, milk fat structure and mineral and vitamin. These characteristics have an obvious impact on product processing characteristics and product quality. Systematic review method was used; in which published and unpublished scientific research literatures were reviewed. In camel milk the absence of β-lactoglobulin, β-casein content, the colloidal structure and amino acid composition are the main factors which affect camel milk product processing. During processing chymosin extracted from calf cow does not allow the optimal clotting of casein micelles in camel milk, but lead to a weak curd. The higher content of whey protein to casein ratio, broader casein micelles structure and lower ê-casein content are considered the main factors responsible for the differences in cheese coagulation between a camel and bovine milk. Moreover, the thicker and smaller fat globule results for the formation of a weak gel during fermentation processing. Therefore this review document provide the scientific evidence about the physicochemical property and processing characteristics of camel milk as well as point out where research is lacking.

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Protein profile of whole camel milk resulting from commercial thermal treatment

Cited by 15 publications

References 40 publications

Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches

Identification of pasteurized mare milk and powder adulteration with bovine milk using quantitative proteomics and metabolomics approaches

Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes

Physico-chemical Properties and Processing Characteristics of Camel Milk as Compared with Other Dairy Species: A Review

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