The techno-functional properties of camel whey protein compared to bovine whey protein for fabrication a model high protein emulsion

摘要

Owing to lack of beta-lactoglobulin, the main thermal aggregation-prone protein fraction of bovine whey protein (BWP), camel whey protein (CWP) might have the potential to open novel opportunities in protein rich-emulsions, where thermal gelation of BWP remains the main challenge. Studies performed in the molecular-level by circular dichroism spectra (CD), fluorescence spectrum analysis, free -SH content, surface hydrophobicity, and turbidity changes confirmed that the CWP is more resistant to thermal denaturation and aggregation over BWP when heated in aqueous solution. Furthermore, to compare the heat stability of CWP and BWP in protein-rich emulsion systems, an acidic model emulsion beverages (10% (v/v) oil) containing increasing concentration of CWP or BWP (from 3% to 8% w/v) were prepared at pH 3.3. While thermal treatment (85 degrees C for 15 min) destabilized emulsions prepared by higher concentration of BWP (5.0 and 8.0%) and resulted in the formation of a gel-like structure in these emulsions, emulsions made with CWP did not show any visible signs of destabilization or gelation at all of studied protein concentrations. It was in accordance with SDS-PAGE, confocal microscopy, and rheological data confirming protein-rich emulsions prepared by CWP were more stable against thermal treatment compared to those of BWP.