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Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.

Authors
  • Zouari, Ahmed1
  • Briard-Bion, Valérie2
  • Gaucheron, Frédéric2
  • Schuck, Pierre2
  • Gaiani, Claire3
  • Triki, Mehdi4
  • Attia, Hamadi4
  • Ayadi, Mohamed Ali5
  • 1 Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia; UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France. Electronic address: [email protected] , (France)
  • 2 UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France. , (France)
  • 3 Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), Nancy, France. , (France)
  • 4 Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia. , (Tunisia)
  • 5 Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia. Electronic address: [email protected] , (Tunisia)
Type
Published Article
Journal
Food chemistry
Publication Date
Dec 15, 2020
Volume
333
Pages
127514–127514
Identifiers
DOI: 10.1016/j.foodchem.2020.127514
PMID: 32683259
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's powders. The LC-MS analysis indicated that the β-Lactoglobulin was the most denatured protein in bovine whey powders regardless the pH value, while this protein was totally absent in camel whey. The α-Lactalbumin was relatively heat stable after drying and predominated the powder surface (X-ray photoelectron spectroscopy results) in both camel and bovine whey powders regardless the pH (neutral (6.7) or acidic (4.3 and 4.6)). Analysis of the water sorption isotherms indicated that decreasing the pH induced the increase of the water activity of lactose crystallization for camel and bovine whey powders. Finally, decreasing the pH led to the decrease of the glass transition temperature of camel and bovine whey powder (at 0.13, 0.23, and 0.33 of water activity). Copyright © 2020 Elsevier Ltd. All rights reserved.

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