Effect of heat treatments on foaming and physico-chemical properties of bovine and camel sodium caseinate

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...

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Bibliographic Details
Published in:Journal of dairy research 2021-11, Vol.88 (4), p.440-444
Main Authors: Lajnaf, Roua, Attia, Hamadi, Ayadi, Mohamed Ali
Format: Article
Language:English
Subjects:
Animals
Camelus
Casein
Caseins
Cattle
Chemical properties
Electronegativity
Foaming
Food engineering
Food industry
Heat
Heat treatment
Heat treatments
Heating
High-performance liquid chromatography
Hot Temperature
Hydrophobicity
Life Sciences
Liquid chromatography
Milk
Physicochemical properties
Proteins
Sodium
Surface tension
Temperature
Viscosity
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Summary: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.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029921000893