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Abstract
INTRODUCTION
Nowadays, more attentions are directed to focus on the functional properties of proteins from different sources including milk proteins in order to evaluate their properties for further application in special foods that have specific health aspects.
The functional properties of proteins in relation to food refer to those physicochemical properties of protein which affect the functionality of the food, i.e. its texture (rheology), colour, flavour, water sorption/binding and stability. Probably the most important physicochemical properties are solubility, hydration, rheology, surface activity and gelation Fox and Mcsweeney (1998).
Milk proteins, by virtue of their heterogeneity, range of physical properties and amphipolar characteristics, are the premier proteins used in food processing for multiple functions. Therefore, bovine milk caseins and their derivatives are extensively used in food industries because of their physicochemical, nutritional, and functional properties, which make caseinates useful ingredients in complex food preparations. Thus, they are added to different products because of their high emulsifying, water-binding, and gelation capacities, their resistance to heat treatments, and their contribution to the food texture and juiciness. Some of these properties make caseinates useful ingredients both in the preparation of bakery and confectionary products, where they can be used as milk substitutes. In addition to that, from the nutritional point of view, caseins have all the essential amino acids and an important function in the transport of calcium and phosphate, representing an easily digestible source of nutrition, contributing to a carefully balanced diet especially for specific foods as infant formulas, sport foods, Alvarez et al, (2007).
It was found that most of reported data on functional properties of milk proteins were directed to those of bovine milk. However, little is known about non-bovine milk proteins as buffalo milks.
Therefore, this study aimed at evaluating different functional properties of both camel and cow milk proteins in order to gain some knowledge help in using such proteins in different food applications. To achieve such goals, various casein and casein-whey protein preparations were prepared by different methods and their different functional properties were evaluated.