骆驼β-酪蛋白综述:从提纯工艺到生物活性和技术功能

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Roua Lajnaf , Hamadi Attia , Mohamed Ali Ayadi
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引用次数: 0

摘要

近年来,人们对纯酪蛋白组分的兴趣与日俱增,尤其是β-酪蛋白,因为它具有物理化学、生物学和技术功能特性。骆驼奶是β-酪蛋白的来源,其含量高于牛奶,这使得分离β-酪蛋白更加可行和经济。本综述介绍了目前在实验室规模上从骆驼奶中纯化和分离 β-酪蛋白的技术。此外,还介绍了骆驼 β-酪蛋白的抗氧化、抗菌、伴侣、发泡和乳化特性。对骆驼 β-酪蛋白的生物活性和技术功能的研究突出表明,由于其营养价值,骆驼 β-酪蛋白有可能成为食品工业中的一种有价值的配料,这在科学界和工业界都具有重大意义。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A review of camel β-casein: From purification processes, to bioactivity and techno-functionality

In recent years, interest in pure casein fractions has grown, especially the β-casein due to its physicochemical, biological and techno-functional properties. Camel milk represents a source of β-casein with higher contents than those of cow's milk which makes its isolation more feasible and economical. The present review deals with the current technologies for the purification and isolation of β-casein from camel milk on a laboratory scale. Furthermore, antioxidant, antimicrobial, chaperone, foaming and emulsifying properties of camel β-casein are presented. The examination of the biological activities and technological functionalities of the camel β-casein highlights its potential as a valuable ingredient in the food industry due to its nutritional value which is of significant scientific and industrial interest.

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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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