Immunochemical quantification of heat denaturation of camel ( Camelus dromedarius ) whey proteins.
The major whey proteins IgG, serum albumin and alpha-lactalbumin were purified from camel milk using gel permeation and ion-exchange chromatography. Specific antisera against each of them were raised and used to quantify their heat denaturation in early or mature milk over a range of 60-90 degrees C for 10-60 min using the single radial immunodiffusion technique. The heat denaturation midpoints for the mature milk heated 30 min were 67.2, 73.0 and 77.5 degrees C for IgG, albumin and alpha-lactalbumin respectively. The early milk was more sensitive to heat treatment with coagulation at low temperature and heat denaturation midpoints of 64.8, 71.6 and 72.6 degrees C respectively. This difference was related to the high IgG content of the early milk (12.6 mg/ml v. 0.5 mg/ml for the mature milk) and stresses the importance of monitoring the IgG level of milk to assess the absence of colostrum.
Levieux
Didier
D
INRA, Immunochemistry Unit, Theix, 63122 Saint-Genès-Champanelle, France. didier.levieux@clermont.inra.fr
Levieux
Annie
A
El-Hatmi
Halima
H
Rigaudière
Jean-Paul
JP
D000818:Animals; D002162:Camelus; D005260:Female; D006358:Hot Temperature; D005779:Immunodiffusion / Q000379:methods; D007074:Immunoglobulin G / Q000737:chemistry / Q000276:immunology; D007768:Lactalbumin / Q000737:chemistry / Q000276:immunology; D007774:Lactation / Q000378:metabolism*; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry* / Q000276:immunology*; D011489:Protein Denaturation; D012709:Serum Albumin / Q000737:chemistry / Q000276:immunology; D013997:Time Factors; D000067816:Whey Proteins
D007074:Immunoglobulin G; D008894:Milk Proteins; D012709:Serum Albumin; D000067816:Whey Proteins; D007768:Lactalbumin