[en] Oil-in-water emulsions (20%/80%, w/w) were stabilised by two types of β-caseins (1 g/L, w/w) extracted by rennet coagulation from camel and cow's milk, respectively. Both extracts were treated under different ranges of pH (3.0, 6.0 and 9.0) and temperature (25, 65 and 95 °C for 15 min) before emulsification. The emulsifying properties of the proteins were studied by surface and interfacial measurements. Results show that the emulsifying activity (EAI) of camel β-casein is higher than the bovine protein. Yet, both proteins exhibited heat stability and nonsignificant effect of temperature was reported. Conversely, a significant effect of pH on camel β-casein was recorded: at pH 6.0, the lowest values of EAI were measured and explained by the formation of micellar protein structure. Under such conditions, camel β-casein is therefore a novel emulsifying protein with high potential to stabilise oil-in-water interfaces which provides numerous applications for the food chemistry field.
Disciplines :
Food science
Author, co-author :
Ellouze, Maroua; Université Clermont Auvergne, CNRS, Sigma Clermont, Institut Pascal. F-63000, Clermont- Ferrand, France, Université de Sfax, Laboratoire d'Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, BP1007, Sfax 3038, Tunisia. Electronic address: maroua.ellouze@uca.fr
Attia, Hamdi; Université de Sfax, Laboratoire d'Analyse, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, BP1007, Sfax 3038, Tunisia
Ayadi, Mohamed ; Université de Sfax, BP1007, Sfax 3038, Tunisia > Ecole Nationale d'Ingénieurs de Sfax > Laboratoire d'Analyse, Valorisation et Sécurité des Aliments
Language :
English
Title :
Effect of pH and heat treatment on structure, surface characteristics and emulsifying properties of purified camel β-casein.
MHESR - Ministry of Higher Education and Scientific Research
Funding text :
This project was financially supported by the higher education and scientific research ministry of Tunisia. Experiments were conducted at Institut Pascal (UMR CNRS-UCA-Sigma Clermont 6602), GePEB group in Clermont-Fd (France).This project was financially supported by the higher education and scientific research ministry of Tunisia. Experiments were conducted at Institut Pascal (UMR CNRS-UCA-Sigma Clermont 6602), GePEB group in Clermont-Fd (France).
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