Contribution to the study of camel milk fat globule membrane

[en] The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains.

Disciplines :

Food science

Author, co-author :

Karray, Nadia Laadhar

Danthine, Sabine ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Blecker, Christophe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Attia, Hamadi

Language :

English

Title :

Contribution to the study of camel milk fat globule membrane

Publication date :

2006

Journal title :

International Journal of Food Sciences and Nutrition

ISSN :

0963-7486

eISSN :

1465-3478

Publisher :

Taylor & Francis, Abingdon, United Kingdom

Volume :

Issue :

5-6

Pages :

382-390

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 12 May 2010

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Bibliography

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