Characterization and Healthier Properties of Whey proteins of Camel Milk: A Review

Authors:
Wael F. Elkot

Volume 25, Issue 2;
Pages: 79-88; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Whey proteins from Camels milk are characterized with different properties than cow whey proteins, and it is a chief source for milk in the desert areas. The co-precipitates proteins of camels’ milk using different methods heat treatment with or without expansion of hydrochloric or calcium chloride corrosive just as precipitation after the convergence of proteins by ultra-filtration and afterward ponder its physical and utilitarian attributes to suggest use in the food industry. Camel milk proteins has bioactive parts of useful sustenances to open new market open doors as it is settled that diverse functional properties can be guaranteed by fusing milk proteins into different nourishments. A few examinations on camel milk proteins with respect to denaturation of whey proteins, development of protein films, froths, emulsions and milk gels have been led under explicit conditions.
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