title: Functional and technological properties of camel milk proteins: a review.
abstract: This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years. Absence of the whey protein β-LG and a low proportion of к-casein cause differences in relation to dairy processing. In addition to the technological properties, there are also implications for human nutrition and camel milk proteins are of interest for applications in infant foods, for food preservation and in functional foods. Proposed health benefits include inhibition of the angiotensin converting enzyme, antimicrobial and antioxidant properties as well as an antidiabetogenic effect. Detailed investigations on foaming, gelation and solubility as well as technological consequences of processing should be investigated further for the improvement of camel milk utilisation in the near future.
authors.affiliation: Department of Food Science,University of Copenhagen,Rolighedsvej 26, 1958 Frederiksberg C,Denmark.
authors.forename: Yonas
authors.initials: Y
authors.lastname: Hailu
authors.affiliation: Technical University of Denmark, National Food Institute,2860-Søborg,Denmark.
authors.forename: Egon Bech
authors.initials: EB
authors.lastname: Hansen
authors.affiliation: Department of Food Science and Technology,Botswana University of Agriculture and Natural Resources,Private Bag 0027,Botswana.
authors.forename: Eyassu
authors.initials: E
authors.lastname: Seifu
authors.affiliation: Haramaya University, School of Animal and Range Sciences,P.O. Box 138, Dire Dawa,Ethiopia.
authors.forename: Mitiku
authors.initials: M
authors.lastname: Eshetu
authors.affiliation: Department of Food Science,University of Copenhagen,Rolighedsvej 26, 1958 Frederiksberg C,Denmark.
authors.forename: Richard
authors.initials: R
authors.lastname: Ipsen
authors.affiliation: M+W Central Europe GmbH,Gewerbestr. 12, 4123 Allschwil/Basel,Schweiz.
authors.forename: Stefan
authors.initials: S
authors.lastname: Kappeler
mesh_terms: D000818:Animals; D002162:Camelus; D002364:Caseins / Q000032:analysis; D005285:Fermentation; D005511:Food Handling; D005519:Food Preservation; D005524:Food Technology; D055951:Functional Food; D006293:Health Promotion; D006801:Humans; D007782:Lactoglobulins / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis* / Q000378:metabolism; D013045:Species Specificity; D000067816:Whey Proteins / Q000032:analysis
chemical_list: D002364:Caseins; D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins
keywords: Camel milk; casein; dairy foods; milk protein; protein functionality; technological properties; whey proteins