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Functional and technological properties of camel milk proteins: a review

Published online by Cambridge University Press:  15 November 2016

Yonas Hailu ,
Egon Bech Hansen ,
Eyassu Seifu ,
Mitiku Eshetu ,
Richard Ipsen  and
Stefan Kappeler
Yonas Hailu*
Affiliation:
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark Haramaya University, School of Animal and Range Sciences, P.O. Box 138, Dire Dawa, Ethiopia
Egon Bech Hansen
Affiliation:
Technical University of Denmark, National Food Institute, 2860-Søborg, Denmark
Eyassu Seifu
Affiliation:
Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Botswana
Mitiku Eshetu
Affiliation:
Haramaya University, School of Animal and Range Sciences, P.O. Box 138, Dire Dawa, Ethiopia
Richard Ipsen
Affiliation:
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
Stefan Kappeler
Affiliation:
M+W Central Europe GmbH, Gewerbestr. 12, 4123 Allschwil/Basel, Schweiz
*
*For correspondence; e-mail: [email protected] & [email protected]
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Abstract

This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years. Absence of the whey protein β-LG and a low proportion of к-casein cause differences in relation to dairy processing. In addition to the technological properties, there are also implications for human nutrition and camel milk proteins are of interest for applications in infant foods, for food preservation and in functional foods. Proposed health benefits include inhibition of the angiotensin converting enzyme, antimicrobial and antioxidant properties as well as an antidiabetogenic effect. Detailed investigations on foaming, gelation and solubility as well as technological consequences of processing should be investigated further for the improvement of camel milk utilisation in the near future.

Keywords

Camel milkcaseinmilk proteinprotein functionalitywhey proteinstechnological propertiesdairy foods
Type
Review Article
Information
Journal of Dairy Research , Volume 83 , Issue 4 , November 2016 , pp. 422 - 429
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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