Quantification of major camel milk proteins by capillary electrophoresis |
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| Affiliation: | 1. Department of Food and Nutritional Sciences, University of Reading, Reading, UK;2. UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland;1. Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Miguel Servet, 177, 50013 Zaragoza, Spain;2. ZEULAB S.L., Polígono PLAZA, Bari, 25 Duplicado, 50197 Zaragoza, Spain;1. Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141 004, Punjab, India;2. ICAR—National Research Centre on Camel, P.B. No. 07, Bikaner, Rajasthan, India;1. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK;2. Department of Nutrition and Dietetics, Faculty of Health Sciences, Bayburt University, Bayburt, Turkey;3. UCD School of Agriculture & Food Science, University College Dublin, Belfield, Dublin 4, Ireland;1. Department of Food Science, Aarhus University, Tjele, 8830, Denmark;2. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, Australia;1. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 – Pad. Besta, 42100 Reggio Emilia, Italy;2. Department of Food and Dairy Sciences and Technology, Damanhour University, 22516 Damanhour, Egypt |
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| Abstract: | Proteins from dromedary camel milk (CM) produced in Europe were separated and quantified by capillary electrophoresis (CE). CE analysis showed that camel milk lacks β-lactoglobulin and consists of high concentration of α-lactalbumin (2.01 ± 0.02 mg mL−1), lactoferrin (1.74 ± 0.06 mg mL−1) and serum albumin (0.46 ± 0.01 mg mL−1). Among caseins, the concentration of β-casein (12.78 ± 0.92 mg mL−1) was found the highest followed by α-casein (2.89 ± 0.29 mg mL−1) while κ-casein represented only minor amount (1.67 ± 0.01 mg mL−1). These results were in agreement with sodium dodecyl sulphate-polyacrylamide gel electrophoresis patterns. Overall, CE offers a quick and reliable method for the determination of major CM proteins, which may be responsible for the many nutritional and health properties of CM. |
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