title: Contribution to the study of camel milk fat globule membrane.
abstract: 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.
authors.affiliation: Unité Analyses Alimentaires, BPW, Sfax, Tunisie. karraynadiaa@yahoo.fr
authors.forename: Nadia
authors.initials: N
authors.lastname: Laadhar Karray
authors.forename: Sabine
authors.initials: S
authors.lastname: Danthine
authors.forename: Christophe
authors.initials: C
authors.lastname: Blecker
authors.forename: Hamadi
authors.initials: H
authors.lastname: Attia
mesh_terms: 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
chemical_list: D000890:Anti-Infective Agents; D006017:Glycolipids; D006023:Glycoproteins; D008055:Lipids; D008894:Milk Proteins; D010743:Phospholipids; D014280:Triglycerides; C110367:milk fat globule