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- W2995828305 abstract "The effect of pH (4.3 or 6.5) and heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of α-lactalbumin extracted from camel milk were studied. The increased temperature treatment changed the foaming properties of camel α-lactalbumin solution and its ability to unfold at the air–water interface. At neutral pH, heat treatment was found to improve foamability, whereas at acid pH (4.3) this property decreased. Foams were more stable after a heat treatment at pH 4.3 than at 6.5, due to higher levels of protein aggregation at low pH.Heat treatment at 90°C for 30min affected the physicochemical properties of the camel α-lactalbumin by increasing free thiol group concentration at pH 6.5. Heat treatment also caused changes in α-lactalbumin’s surface charge. These results also confirm the pronounced aggregation of heated camel α-lactalbumin solution at acid pH." @default.
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- W2995828305 date "2017-01-01" @default.
- W2995828305 modified "2023-09-23" @default.
- W2995828305 title "The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk B Biointerfaces" @default.
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