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

Published online by Cambridge University Press:  24 January 2022

Roua Lajnaf ,
Hamadi Attia  and
Mohamed Ali Ayadi
Roua Lajnaf*
Affiliation:
Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia Montpellier University, UMR IATE, Place E. Bataillon, 34095Montpellier, Cedex 5, France
Hamadi Attia
Affiliation:
Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia
Mohamed Ali Ayadi
Affiliation:
Alimentary Analysis Unit, National Engineering School of Sfax, BPW3038, Sfax, Tunisia
*
Author for correspondence: Roua Lajnaf, Email: roua_lajnaf@yahoo.fr
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Abstract

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.

Keywords

Camel milkfoaming propertiesheat denaturationinterfacial tensionsodium caseinates
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 4 , November 2021 , pp. 440 - 444
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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