{"title":"A review of camel β-casein: From purification processes, to bioactivity and techno-functionality","authors":"Roua Lajnaf , Hamadi Attia , Mohamed Ali Ayadi","doi":"10.1016/j.fbio.2024.105060","DOIUrl":null,"url":null,"abstract":"<div><p>In recent years, interest in pure casein fractions has grown, especially the β-casein due to its physicochemical, biological and techno-functional properties. Camel milk represents a source of β-casein with higher contents than those of cow's milk which makes its isolation more feasible and economical. The present review deals with the current technologies for the purification and isolation of β-casein from camel milk on a laboratory scale. Furthermore, antioxidant, antimicrobial, chaperone, foaming and emulsifying properties of camel β-casein are presented. The examination of the biological activities and technological functionalities of the camel β-casein highlights its potential as a valuable ingredient in the food industry due to its nutritional value which is of significant scientific and industrial interest.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224014901","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In recent years, interest in pure casein fractions has grown, especially the β-casein due to its physicochemical, biological and techno-functional properties. Camel milk represents a source of β-casein with higher contents than those of cow's milk which makes its isolation more feasible and economical. The present review deals with the current technologies for the purification and isolation of β-casein from camel milk on a laboratory scale. Furthermore, antioxidant, antimicrobial, chaperone, foaming and emulsifying properties of camel β-casein are presented. The examination of the biological activities and technological functionalities of the camel β-casein highlights its potential as a valuable ingredient in the food industry due to its nutritional value which is of significant scientific and industrial interest.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.