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In gel trypsin digested 1 D resolved bands of freeze-dried camel milk

ABSTRACT: Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190°C - 250°C) and by freeze drying (FD). Physicochemical and functional properties of CM powder proteins were investigated. Both treatments had negative effect on casein solubility, while whey proteins remained soluble and slightly increased its solubility with the extent of MR. The CM powders obtained at higher inlet temperatures demonstrated improved antioxidant activity. Secondary structure of whey proteins did not differ among the samples, while surface hydrophobicity of whey proteins was higher in all SD than in FD samples, suggesting only limited denaturation of camel whey proteins at higher inlet temperatures of drying. Thus, the effects of SD under the conditions applied in our study did not decrease camel whey protein solubility, while drying procedure itself regardless of temperature decreased solubility of camel milk caseins. This study provides useful insights for optimization of CM powder production.

INSTRUMENT(S): LTQ Orbitrap XL

ORGANISM(S): Camelus Dromedarius (dromedary) (arabian Camel)

TISSUE(S): Milk

SUBMITTER: Katarina Smiljanic

LAB HEAD: Tanja D. Cirkovic Velickovic

PROVIDER: PXD023290 | Pride | 2021-02-25

REPOSITORIES: Pride

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	Band_4.raw	Raw

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