[en] Using a developed laboratory-scale device, different heat treatment conditions were applied on camel and cow milks. After each fouling experiment, photos of stainless steel plates were taken and dry deposit weights were determined. The thermal behavior of camel and cow proteins was studied by electrophoresis (sodium dodecyl sulphate polyacrylamide gel electrophoresis, SDS-PAGE), differential scanning calorimetry (DSC), and free thiol group concentration evolution. The obtained results have shown that heating both camel and cow milks at 70 °C for 2 h generates deposit formation. The fouling rate was more important when heating camel milk than after heating cow milk for all heat conditions except at 90 °C for 2 h. Electrophoresis patterns indicated that after heating camel milk at 90 °C, α-lactalbumin (α-la), camel serum albumin (CSA), and κ-casein bands decreased. Bovine serum albumin (BSA) disappeared from the electrophoresis patterns after heating cow milk at 70 °C while β-lactoglobulin (β-lg) and α-la bands disappeared only at 90 °C. DSC thermograms of camel milk showed that the denaturation temperature of camel proteins is 77.8 °C, lower than that of cow proteins which is 81.7 °C. The results of free thiol group evolution versus temperature and heating time showed that camel protein denaturation starts between 70 and 80 °C. However, for cow milk, the whole denaturation phenomenon happens after heat treatment at 70 °C for 30 min.
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 ; Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia > Laboratoire Analyses, Valorisation et Sécurité des Aliments,
Language :
English
Title :
Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments
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