Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, PO Box 15551, Al-Ain, Abu Dhabi, United Arab Emirates.
Department of Molecular Sciences, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden.
J Dairy Sci. 2020 Dec;103(12):11094-11099. doi: 10.3168/jds.2020-19122. Epub 2020 Oct 15.
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; α-casein, 2.4 to 10.3; α-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: α, 12.7 to 35.3; α, 1.8 to 20.8; β, 42.3 to 77.4; and κ, 0.6 to 17.4. The relative proportion of α-, α-, 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.
与其他奶相比，骆驼奶具有独特的物理、营养和技术特性，尤其是与牛奶相比。由于蛋白质赋予了奶及其产品的许多特性，因此本研究旨在确定骆驼奶中的蛋白质、它们的相关性以及相对分布。从 103 峰单峰驼的清晨和傍晚采集生奶样本。毛细管电泳结果显示，样品之间蛋白质的浓度（g/L）差异很大，具体如下：α-乳白蛋白，0.3 至 2.9；α-酪蛋白，2.4 至 10.3；α-乳白蛋白，0.3 至 3.9；β-酪蛋白，5.5 至 29.0；κ-酪蛋白，0.1 至 2.4；未知酪蛋白蛋白 1，0.0 至 3.4；未知酪蛋白蛋白 2，0.0 至 4.6。4 种酪蛋白的百分比组成范围如下：α，12.7 至 35.3；α，1.8 至 20.8；β，42.3 至 77.4；κ，0.6 至 17.4。骆驼奶中α-、α-、β-和κ-酪蛋白的相对比例（26:4:67:3，wt/wt）与牛奶（38:10:36:12，wt/wt）不同。这种差异可能解释了这两种奶在技术和营养特性方面的不同。
