[en] Using a developed laboratory scale device, different heat treatment conditions were applied on camel and cow wheys. After each deposition experiment, photos of stainless steel plates were taken and dry deposit weights were determined. Proteins denaturation was studied by electrophoresis (SDS-PAGE) and differential scanning calorimetry (DSC). The obtained results have shown that heating both cow and camel wheys at 60 °C does not generate deposit. Furthermore, the heat treatment at above 70 °C was found to cause a severe fouling of stainless steel plate. The electrophoresis patterns indicated that heating at 90 °C caused camel serum albumin's (CSA) band disappearance for both rennet and acid wheys. However, α-lactalbumin's (α-la) concentration decreased versus temperature and heating time. DSC thermograms showed that denaturation temperatures were 73.8 °C for camel rennet whey, 60.5 °C for camel acid whey, 70.5 °C for cow rennet whey and 63.9 °C for cow acid whey. Taken into the count the absence of β-lg in camel milk and based on the obtained results several hypotheses were advanced to explain camel milk fouling during heat treatment.
Disciplines :
Food science
Author, co-author :
Felfoul, Imène; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Lopez, Christelle; INRA, UMR1253 STLO, Rennes, France ; Agrocampus Ouest, UMR 1253 STLO, Rennes, France
Gaucheron, Frédéric; INRA, UMR1253 STLO, Rennes, France ; Agrocampus Ouest, UMR 1253 STLO, Rennes, France
Attia, Hamadi; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Sfax, Tunisia
Language :
English
Title :
A laboratory investigation of cow and camel whey proteins deposition under different heat treatments
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