dc.creator | Peruško, Marija | |
dc.creator | Simović, Ana | |
dc.creator | Stevanović, Nikola R. | |
dc.creator | Smiljanić, Katarina | |
dc.creator | Radomirović, Mirjana Ž. | |
dc.creator | Stanić-Vučinić, Dragana | |
dc.creator | Ghnimi, Sami | |
dc.creator | Ćirković-Veličković, Tanja | |
dc.date.accessioned | 2022-05-18T13:36:12Z | |
dc.date.available | 2022-05-18T13:36:12Z | |
dc.date.issued | 2019 | |
dc.identifier.uri | http://cherry.chem.bg.ac.rs/handle/123456789/5131 | |
dc.description.abstract | Objective. Camel milk is highly nutritious food with numerous health benefits
proposed. Demand for camel milk has increased worldwide. Production of camel milk
powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive
for various food products. In this study we characterized proteins of soluble fraction of
freeze/spray dried camel milk powders.
Material and Methods. Whole camel milk powders were prepared by spray drying
treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The
soluble protein fractions upon the treatments were analysed by combination of
electrophoretic and spectroscopic techniques. Functional properties, such as
antioxidant activity and protein solubility were assessed.
Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while
native electrophoresis revealed non-uniform decrease in pI values with increased inlet
temperature of spray drying. That indicated attachement of lactose moieties to NH2-
group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis
showed formation of intermediate Maillard reaction products (increased absorbance at
294 nm) and no detectable late Maillard reaction products formation. Far-UV circular
dichroism spectra showed no differences in secondary structures between freeze and
spray dried samples. Antioxidant activity and protein solubility were increased with
increase in inlet temperature.
Conclusions. Our results showed that spray drying treatment promoted non-enzymatic
glycation of camel milk proteins. Glycation of food proteins affects their technofunctional
properties, shelf-life and nutritional value. Thus, optimization of spray
drying parametars is essential for production of high quality camel milk powders.
Acknowledgements: This research work was funded the Ministry of Education and Science of the Republic
of Serbia, GA No. OI172024, Ghent University Global Campus, Belgian Special Research Fund BOF StG No.
01N01718, Serbian Academy of Sciences and Arts Project F-26. The project leading to this application
has received funding from the European Union's Horizon 2020 research and innovation programme under
grant agreement No 810752. | sr |
dc.language.iso | en | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172024/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/EC/H2020/810752/EU// | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia | sr |
dc.subject | camel milk | sr |
dc.subject | spray drying | sr |
dc.subject | Maillard reaction products | sr |
dc.title | Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures | sr |
dc.type | conferenceObject | sr |
dc.rights.license | BY | sr |
dc.citation.spage | 27 | |
dc.citation.epage | 27 | |
dc.citation.rank | M34 | |
dc.type.version | publishedVersion | sr |
dc.identifier.fulltext | http://cherry.chem.bg.ac.rs/bitstream/id/33257/1st_FoodEnTwin_wokshop_merged.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_cherry_5131 | |