[en] Emulsifying properties and in vitro antioxidant and antimicrobial activities of the isolated camel and bovine β-casein (β-CN) were investigated and compared. Antioxidant assay showed that both β-CN had significant reducing power, iron chelating and antiradical activities especially for camel β-CN. Camel β-CN also exhibited strong antifungal activities against Aspergillus tamarii and Aspergillus sclerotiorum. The maximum emulsion activity was achieved by both β-CN samples at pH 7.0 and 9.0 than 5.0, with higher values for the camel β-CN. This behavior was linked to the relative high electronegative charge and interfacial properties of proteins under conditions away from their isoelectric-point as confirmed by the ζ-potential and interfacial tension measurements. Further, the stability of emulsions decreased at pH 5.0 because of the β-CN precipitation and aggregation despite its high surface hydrophobicity. This study concluded that the camel β-CN has antimicrobial, antioxidant, and techno-functional properties in agricultural and food industries.
Disciplines :
Food science
Author, co-author :
Lajnaf, Roua ; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia ; Montpellier University, Montpellier Cedex 5, France
Gharsallah, Houda; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia ; Tunisian Olive Institute, University of Sfax, Tunisia
Attia, Hamadi; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Alimentary Analysis Unit, National Engineering School of Sfax, Sfax, Tunisia
Language :
English
Title :
Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein
MHESR - Ministry of Higher Education and Scientific Research
Funding text :
This work was funded by the The Ministry of Higher Education and Scientific Research is a ministry of the Tunisian government . We are greatly indebted to Professor Ammar Ben Ali for editing the manuscript.This work was funded by the The Ministry of Higher Education and Scientific Research is a ministry of the Tunisian government. We are greatly indebted to Professor Ammar Ben Ali for editing the manuscript.
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