Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia.
Montpellier University, UMR IATE, Place E. Bataillon, 34095Montpellier, Cedex 5, France.
J Dairy Res. 2021 Nov;88(4):440-444. doi: 10.1017/S0022029921000893.
The objective of this study was to examine the foaming properties of sodium caseinates (Na-cas) extracted from bovine and camel fresh milks after heating at 70, 80, 90 and 100°C for 30 min at laboratory scale. Experimental results indicated that greater foam was obtained with camel Na-cas than with bovine Na-cas at all heating temperatures due to the higher β-casein content in camel caseins (~53.4% of total proteins, RP-HPLC results). Increasing heat-treatment temperature to 100°C significantly enhanced the foaming properties by raising surface hydrophobicity and decreasing electronegative charge as well as interfacial tension values upon heating. This study concluded that camel Na-cas has important foaming properties in agricultural and food industries.
本研究旨在考察经 70、80、90 和 100°C 加热 30 分钟后从牛奶奶和骆驼奶奶中提取的酪蛋白酸钠（Na-cas）的发泡性能。实验结果表明，由于骆驼乳清中的β-酪蛋白含量较高（约占总蛋白的 53.4%，RP-HPLC 结果），在所有加热温度下，骆驼 Na-cas 产生的泡沫均多于牛 Na-cas。将热处理温度升高到 100°C 可显著提高起泡性能，这是由于表面疏水性增加，加热时的负电荷和界面张力值降低。本研究得出结论，骆驼 Na-cas 在农业和食品工业中具有重要的发泡性能。
