[en] In recent years, interest in pure casein fractions has grown, especially the β-casein due to its physicochemical, biological and techno-functional properties. Camel milk represents a source of β-casein with higher contents than those of cow's milk which makes its isolation more feasible and economical. The present review deals with the current technologies for the purification and isolation of β-casein from camel milk on a laboratory scale. Furthermore, antioxidant, antimicrobial, chaperone, foaming and emulsifying properties of camel β-casein are presented. The examination of the biological activities and technological functionalities of the camel β-casein highlights its potential as a valuable ingredient in the food industry due to its nutritional value which is of significant scientific and industrial interest.
Disciplines :
Sciences des denrées alimentaires
Auteur, co-auteur :
Lajnaf, Roua ; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia ; Montpellier University, UMR IATE, Montpellier, France
Attia, Hamadi; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Langue du document :
Anglais
Titre :
A review of camel β-casein: From purification processes, to bioactivity and techno-functionality
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