Technological properties and biological activities of camel α-lactalbumin – A review

[en] α-Lactalbumin (α-La) enrichment of formulae has received much attention as it is considered as one of the most nutritious food ingredient due to its high content of essential amino acids. Camel milk is deficient in β-lactoglobulin (β-Lg), which is the main whey protein in bovine milk, and therefore represents a source of α-La at a higher concentration than that of bovine milk; this makes the isolation of α-La from camel milk more feasible and economical. Furthermore, the content of essential amino acids in camel α-La is significantly higher than that of the bovine counterpart. This review presents the differences between camel and bovine α-La in a comparative study including extraction processes and antioxidant, antimicrobial, foaming and emulsifying properties. The examination of the biological activities and technological functionalities of camel α-La show it to be a scientifically interesting and industrially relevant ingredient for the food industry due to its nutritional value.

Disciplines :

Food science

Author, co-author :

Lajnaf, Roua ; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia ; Montpellier University, UMR IATE, Montpellier Cedex 5, 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)

Language :

English

Title :

Technological properties and biological activities of camel α-lactalbumin – A review

Publication date :

April 2023

Journal title :

International Dairy Journal

ISSN :

0958-6946

Publisher :

Elsevier Ltd

Volume :

139

Pages :

105563

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0958694622002473?httpAccept=text/xml

Funding text :

This work was supported by the Ministry of Scientific Research and Technology of Tunisia .

Available on ORBi :

since 26 November 2024

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