[en] The objective of this study was to examine the foaming properties of sodium caseinates (Na-cas) extracted from bovine and camel fresh milks after heating at 70, 80, 90 and 100°C for 30 min at laboratory scale. Experimental results indicated that greater foam was obtained with camel Na-cas than with bovine Na-cas at all heating temperatures due to the higher β-casein content in camel caseins (~53.4% of total proteins, RP-HPLC results). Increasing heat-treatment temperature to 100°C significantly enhanced the foaming properties by raising surface hydrophobicity and decreasing electronegative charge as well as interfacial tension values upon heating. This study concluded that camel Na-cas has important foaming properties in agricultural and food industries.
Disciplines :
Food science
Author, co-author :
Lajnaf, Roua; Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia ; Montpellier University, UMR IATE, Place E. Bataillon, 34095Montpellier, Cedex 5, France
Attia, Hamadi; Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia
Ayadi, Mohamed ; Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia
Language :
English
Title :
Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate.
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