Surface characteristics and rehydration behavior of sodium caseinate powder obtained from camel and bovine milks

Camel milk; Protein structure; Sodium caseinate; Surface composition; Turbidity; Ash contents; Bovine milk; Camel milks; Fat contents; Rehydration behavior; Surface characteristics; Surface fat; X-ray photoelectrons; Food Science; Applied Microbiology and Biotechnology

Abstract :

[en] This study investigated the surface characteristics and the rehydration behavior of sodium caseinate powder obtained from camel and bovine milk (CMSCP, BMSCP, respectively). Both powders exhibited similar total fat and ash contents, whereas CMSCP contained slightly lower protein and higher lactose quantity than BMSCP. Despite having comparable fat content, the X-ray photoelectron spectroscopy indicated that CMSCP exhibited greater surface fat (48.9 ± 2.4%) and lower protein (50.4 ± 2.5%) contents than BMSCP. This highlighted the hydrophobic nature of CMSCP surface which was confirmed by its higher C/O ratio (5.6 ± 0.3). FT-IR spectroscopy confirmed the structural differences between both powders. CMSCP displayed strong hydrophobic protein-protein interaction and a higher β-sheet structure, as well as a unique glycerol-casein band at 1037 cm−1, indicating the development of insoluble aggregates. Such protein aggregations, surface fat coverage and surface hydrophobicity deeply reduced the rehydration behavior of CMSCP which was confirmed by the turbidity measurements.

Disciplines :

Food science

Author, co-author :

Zouari, Ahmed ; Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia ; Biological Engineering Department, University Institute of Technology of Saint-Brieuc, IUT Saint-Brieuc, University of Rennes, Saint-Brieuc, France

Attia, Hamadi; Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia

Ayadi, Mohamed ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES) ; Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia

Language :

English

Title :

Surface characteristics and rehydration behavior of sodium caseinate powder obtained from camel and bovine milks

Publication date :

20 May 2026

Journal title :

International Dairy Journal

ISSN :

0958-6946

Publisher :

Elsevier Ltd

Volume :

180

Pages :

106699

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0958694626001536?httpAccept=text/xml

Funders :

INRA - Institut National de la Recherche Agronomique

Funding text :

The authors would like to thank Dr. Pierre SCHUCK (STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France), Pr. Claire Gaiani (Lbio: Laboratoire d\u2019Ing\u00E9nierie des Biomol\u00E9cules (LIBio: Laboratory of Biomolecules Engineering Nancy, France) for their valuable help in this study. We are also thankful to Mr. Philip Hosking (Biological Engineering Department, University Institute of Technology of Saint-Brieuc, IUT Saint-Brieuc, University of Rennes, Saint-Brieuc, France.) for English language reviewing.

Available on ORBi :

since 13 August 2026

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