Contribution to the study of camel milk fat globule membrane.
The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains.
Laadhar Karray
Nadia
N
Unité Analyses Alimentaires, BPW, Sfax, Tunisie. karraynadiaa@yahoo.fr
Danthine
Sabine
S
Blecker
Christophe
C
Attia
Hamadi
H
D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry; D002152:Calorimetry, Differential Scanning / Q000379:methods; D002162:Camelus; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D006017:Glycolipids / Q000737:chemistry*; D006023:Glycoproteins / Q000737:chemistry*; D066292:Lipid Droplets; D008055:Lipids / Q000032:analysis; D008894:Milk Proteins / Q000032:analysis; D010743:Phospholipids / Q000032:analysis; D013499:Surface Properties; D013696:Temperature; D014280:Triglycerides / Q000032:analysis
D000890:Anti-Infective Agents; D006017:Glycolipids; D006023:Glycoproteins; D008055:Lipids; D008894:Milk Proteins; D010743:Phospholipids; D014280:Triglycerides; C110367:milk fat globule