[en] The antioxidant and antibacterial activities of camel and bovine α-lactalbumin (α-La) in both calcium-loaded (holo) and calcium-depleted (apo) forms were investigated and compared. Antioxidant assay showed that camel and bovine α-La exhibited significant Ferric-reducing antioxidant power (FRAP), ferrous iron-chelating activity (FCA) and antiradical activities especially in their apo form. Camel apo α-La also exhibited attractive antibacterial activities against Gram-negative bacteria (Pseudomonas aeruginosa) and against fungal pathogens species (Penicillium bilaiae, Aspergillus tamari and Aspergillus sclerotiorum). Likewise, emulsifying properties (emulsification ability (EAI) and stability (ESI) indexes) and the surface characteristics (surface hydrophobicity, ζ-potential and interfacial tension) of the α-La were assessed. Maximum EAI were found at pH 7.0, with higher EAI values for the camel apo α-La (EAI ~19.5 m(2)/g). This behavior was explained by its relative high surface hydrophobicity and its greater efficiency to reduce the surface tension at the oil-water interface. Furthermore, emulsions were found to be more stable at pH 7.0 compared to pH 5.0 (ESI ~50%) due to the higher electrostatic repulsive forces between oil droplets at pH 7.0 in consistence with the ζ-potential results. This study concluded that the camel apo α-La has antibacterial, antioxidant, and emulsifying properties in agricultural and food industries.
Disciplines :
Food science
Author, co-author :
Lajnaf, Roua; Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia, Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France. Electronic address: roua_lajnaf@yahoo.fr.
Gharsallah, Houda; Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia, Tunisian Olive Institute, University of Sfax, Tunisia.
Jridi, Mourad; National School of Engineering of Sfax (ENIS), University of Sfax, Laboratory of Enzyme Engineering and Microbiology, P.O. Box 1173, Sfax 3038, Tunisia, Higher Institute of Biotechnology of Beja, University of Jendouba, Beja, Tunisia.
Attia, Hamadi; Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia.
Ayadi, Mohamed ; Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038 Sfax, Tunisia.
Language :
English
Title :
Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin.
Publication date :
15 December 2020
Journal title :
International Journal of Biological Macromolecules
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