Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles LWT - Food Science and Technology Year : 2021

Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein

Abstract

Emulsifying properties and in vitro antioxidant and antimicrobial activities of the isolated camel and bovine β-casein (β-CN) were investigated and compared. Antioxidant assay showed that both β-CN had significant reducing power, iron chelating and antiradical activities especially for camel β-CN. Camel β-CN also exhibited strong antifungal activities against Aspergillus tamarii and Aspergillus sclerotiorum. The maximum emulsion activity was achieved by both β-CN samples at pH 7.0 and 9.0 than 5.0, with higher values for the camel β-CN. This behavior was linked to the relative high electronegative charge and interfacial properties of proteins under conditions away from their isoelectric-point as confirmed by the ζ-potential and interfacial tension measurements. Further, the stability of emulsions decreased at pH 5.0 because of the β-CN precipitation and aggregation despite its high surface hydrophobicity. This study concluded that the camel β-CN has antimicrobial, antioxidant, and techno-functional properties in agricultural and food industries.

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hal-04684578 , version 1 (02-09-2024)

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Roua Lajnaf, Houda Gharsallah, Hamadi Attia, M A Ayadi. Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein. LWT - Food Science and Technology, 2021, 140, pp.110842. ⟨10.1016/j.lwt.2020.110842⟩. ⟨hal-04684578⟩
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