fulltext.study @t Gmail

A laboratory investigation of cow and camel whey proteins deposition under different heat treatments

Paper ID Volume ID Publish Year Pages File Format Full-Text
18842 43035 2015 8 PDF Available
Title
A laboratory investigation of cow and camel whey proteins deposition under different heat treatments
Abstract

•Deposit generation during heating camel whey's was highlighted.•Change in proteins during heat treatment was identified.•α-la and Camel Serum Albumin (CSA) are the most sensitive proteins.•Denaturation and adherence of α-la and/or CSA are responsible of deposit generation.

Using a developed laboratory scale device, different heat treatment conditions were applied on camel and cow wheys. After each deposition experiment, photos of stainless steel plates were taken and dry deposit weights were determined. Proteins denaturation was studied by electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC). The obtained results have shown that heating both cow and camel wheys at 60 °C does not generate deposit. Furthermore, the heat treatment at above 70 °C was found to cause a severe fouling of stainless steel plate. The electrophoresis patterns indicated that heating at 90 °C caused camel serum albumin's (CSA) band disappearance for both rennet and acid wheys. However, α-lactalbumin's (α-la) concentration decreased versus temperature and heating time. DSC thermograms showed that denaturation temperatures were 73.8 °C for camel rennet whey, 60.5 °C for camel acid whey, 70.5 °C for cow rennet whey and 63.9 °C for cow acid whey. Taken into the count the absence of β-lg in camel milk and based on the obtained results several hypotheses were advanced to explain camel milk fouling during heat treatment.

Keywords
Camel and cow whey fouling; Proteins denaturation; Heat treatments
First Page Preview
A laboratory investigation of cow and camel whey proteins deposition under different heat treatments
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 96, October 2015, Pages 256–263
Authors
, , , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us