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Short Communication: Caseins and alfa-lactalbumin content of camel milk (Camelus dromedarius) determined by capillary electrophoresis

Mohamed, Huda and Johansson, Monika and Lundh, Åse and Nagy, Peter and Kamal-Eldin, Afaf (2020). Short Communication: Caseins and alfa-lactalbumin content of camel milk (Camelus dromedarius) determined by capillary electrophoresis. Journal of Dairy Science. 103 , 11094-11099
[Journal article]

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Abstract

Camel milk has unique physical, nutritional, and technological properties when compared with other milks, especially bovine. Because proteins confer many of the properties of milk and its products, this study aimed to determine the proteins of camel milk, their correlations, and relative distribution. Raw milk samples were collected from 103 dromedary camels in the morning and evening. Capillary electrophoresis results showed wide variation in the concentrations (g/L) of proteins between samples as follows: α-lactalbumin, 0.3 to 2.9; αS1-casein, 2.4 to 10.3; αS2-casein, 0.3 to 3.9; β-casein, 5.5 to 29.0; κ-casein, 0.1 to 2.4; unknown casein protein 1, 0.0 to 3.4; and unknown casein protein 2, 0.0 to 4.6. The range in percent composition of the 4 caseins were as follows: αS1, 12.7 to 35.3; αS2, 1.8 to 20.8; β, 42.3 to 77.4; and κ, 0.6 to 17.4. The relative proportion of αS1-, αS2-, β-, and κ-caseins in camel milk (26:4:67:3, wt/wt) differed from that of bovine milk (38:10:36:12, wt/wt). This difference might explain the dissimilarity between the 2 milks with respect to technical and nutritional properties.

Authors/Creators:Mohamed, Huda and Johansson, Monika and Lundh, Åse and Nagy, Peter and Kamal-Eldin, Afaf
Title:Short Communication: Caseins and alfa-lactalbumin content of camel milk (Camelus dromedarius) determined by capillary electrophoresis
Year of publishing :2020
Volume:103
Page range:11094-11099
Number of Pages:6
ISSN:0022-0302
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution-Noncommercial-No Derivative Works 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:camel milk, protein, α-lactalbumin, casein, capillary electrophoresis
URN:NBN:urn:nbn:se:slu:epsilon-p-109167
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-109167
Additional ID:
Type of IDID
DOI10.3168/jds.2020-19122
ID Code:19457
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:14 Dec 2020 15:43
Metadata Last Modified:15 Jan 2021 19:27

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