TY - JOUR
T1 - Short communication
T2 - Caseins and α-lactalbumin content of camel milk (Camelus dromedarius) determined by capillary electrophoresis
AU - Mohamed, Huda
AU - Johansson, Monika
AU - Lundh, Åse
AU - Nagy, Peter
AU - Kamal-Eldin, Afaf
N1 - Funding Information:
This work was supported by the United Arab Emirates University (UPAR Grant 31F077, Al-Ain, United Arab Emirates). We thank the staff of the Emirates Industry for Camel Milk and Products (EICMP), Dubai, for their help in collecting the milk samples, and the Department of Molecular Sciences, Swedish University of Agriculture University (SLU), Uppsala, Sweden for hosting the first author for a research visit. The authors have not stated any conflicts of interest.
Publisher Copyright:
© 2020 American Dairy Science Association
PY - 2020/12
Y1 - 2020/12
N2 - Camel milk has unique physical, nutritional, and technological properties when compared with other milks, especially bovine. Because proteins confer many of the properties of milk and its products, this study aimed to determine the proteins of camel milk, their correlations, and relative distribution. Raw milk samples were collected from 103 dromedary camels in the morning and evening. Capillary electrophoresis results showed wide variation in the concentrations (g/L) of proteins between samples as follows: α-lactalbumin, 0.3 to 2.9; αS1-casein, 2.4 to 10.3; αS2-casein, 0.3 to 3.9; β-casein, 5.5 to 29.0; κ-casein, 0.1 to 2.4; unknown casein protein 1, 0.0 to 3.4; and unknown casein protein 2, 0.0 to 4.6. The range in percent composition of the 4 caseins were as follows: αS1, 12.7 to 35.3; αS2, 1.8 to 20.8; β, 42.3 to 77.4; and κ, 0.6 to 17.4. The relative proportion of αS1-, αS2-, β-, and κ-caseins in camel milk (26:4:67:3, wt/wt) differed from that of bovine milk (38:10:36:12, wt/wt). This difference might explain the dissimilarity between the 2 milks with respect to technical and nutritional properties.
AB - Camel milk has unique physical, nutritional, and technological properties when compared with other milks, especially bovine. Because proteins confer many of the properties of milk and its products, this study aimed to determine the proteins of camel milk, their correlations, and relative distribution. Raw milk samples were collected from 103 dromedary camels in the morning and evening. Capillary electrophoresis results showed wide variation in the concentrations (g/L) of proteins between samples as follows: α-lactalbumin, 0.3 to 2.9; αS1-casein, 2.4 to 10.3; αS2-casein, 0.3 to 3.9; β-casein, 5.5 to 29.0; κ-casein, 0.1 to 2.4; unknown casein protein 1, 0.0 to 3.4; and unknown casein protein 2, 0.0 to 4.6. The range in percent composition of the 4 caseins were as follows: αS1, 12.7 to 35.3; αS2, 1.8 to 20.8; β, 42.3 to 77.4; and κ, 0.6 to 17.4. The relative proportion of αS1-, αS2-, β-, and κ-caseins in camel milk (26:4:67:3, wt/wt) differed from that of bovine milk (38:10:36:12, wt/wt). This difference might explain the dissimilarity between the 2 milks with respect to technical and nutritional properties.
KW - camel milk
KW - capillary electrophoresis
KW - casein
KW - protein
KW - α-lactalbumin
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U2 - 10.3168/jds.2020-19122
DO - 10.3168/jds.2020-19122
M3 - Article
C2 - 33069408
AN - SCOPUS:85092609354
VL - 103
SP - 11094
EP - 11099
JO - Journal of Dairy Science
JF - Journal of Dairy Science
SN - 0022-0302
IS - 12
ER -