title: Amino acids content and electrophoretic profile of camel milk casein from different camel breeds in Saudi Arabia.
abstract: This study aimed to evaluate amino acids content and the electrophoretic profile of camel milk casein from different camel breeds. Milk from three different camel breeds (Majaheim, Wadah and Safrah) as well as cow milk were used in this study. Results showed that ash and moisture contents were significantly higher in camel milk casein of all breeds compared to that of cow milk. On the other hand, casein protein of cow milk was significantly higher compared to that of all camel milk breeds. Molecular weights of casein patterns of camel milk breeds were higher compared to that of cow milk. Essential (Phe, Lys and His) and non-essential amino acids content was significantly higher in cow milk casein compared to the casein of all camel milk breeds. However, there was no significant difference for the other essential amino acids between cow casein and the casein of Safrah breed and their quantities in cow and Safrah casein were significantly higher compared to the other two breeds. Non-essential amino acids except Arg and the essential amino acids (Met, Ile, Lue and Phe) were also significantly higher in cow milk α-casein compared to α-casein from all camel breeds. Moreover, essential amino acids (Val, Phe and His) and the non-essential amino acids (Gly and Ser) content was significantly higher in cow milk β-casein compared to the β-casein of all camel milk breeds and the opposite was true for Lys, Thr, Met and Ile. However, Met, Ile, Phe and His were significantly higher for β-casein of Majaheim compared to the other two milk breeds. The non-essential amino acids (Gly, Tyr, Ala and Asp) and the essential amino acids (Thr, Val and Ile) were significantly higher in cow milk κ-casein compared to that for all camel milk breeds. There was no significant difference among all camel milk breeds in their κ-casein content of most essential amino acids. Relative migration of casein bands of camel milk casein was not identical. The relative migration of αs-, β- and κ-casein of camel casein was slower than those of cow casein. The molecular weights of αs-, β- and κ-casein of camel caseins were 27.6, 23.8 and 22.4 KDa, respectively. More studies are needed to elucidate the structure of camel milk.
authors: King Saud University, College of Food and Agriculture Sciences, Department of Food Science and Nutrition, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors: Saleh H
authors: SH
authors: Salmen
authors: Hamza M
authors: HM
authors: Abu-Tarboush
authors: Abdulrahman A
authors: AA
authors: Al-Saleh
authors: Ali A
authors: AA
authors: Metwalli
keywords: Amino acids; Camel breeds; Camel milk; Caseins; Electrophoretic profile
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