[en] The effect of pH (4.3 or 6.5) and heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of α-lactalbumin extracted from camel milk were studied. The increased temperature treatment changed the foaming properties of camel α-lactalbumin solution and its ability to unfold at the air-water interface. At neutral pH, heat treatment was found to improve foamability, whereas at acid pH (4.3) this property decreased. Foams were more stable after a heat treatment at pH 4.3 than at 6.5, due to higher levels of protein aggregation at low pH. Heat treatment at 90°C for 30min affected the physicochemical properties of the camel α-lactalbumin by increasing free thiol group concentration at pH 6.5. Heat treatment also caused changes in α-lactalbumin's surface charge. These results also confirm the pronounced aggregation of heated camel α-lactalbumin solution at acid pH.
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.
Picart-Palmade, Laetitia; Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
Attia, Hamadi; Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia.
Marchesseau, Sylvie; Montpellier University, UMR IATE, Place E. Bataillon, 34095 Montpellier Cedex 5, France.
Ayadi, Mohamed ; Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia. Electronic address: ayadimedali@yahoo.fr.
Language :
English
Title :
The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk.
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