Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review

Abstract

ABSTRACT Camel milk and its products are vital sources of nutrition for inhabitants of arid and semi-arid nomadic pastoral regions, where camels are predominantly raised. Alternatively, the high demand for soy milk originates from its nutritional importance, catering to individuals seeking/plant-based alternatives with health and environmental benefits. Camel milk is rich in essential nutrients, contains less lactose than bovine milk, and offers numerous health benefits. Although camel milk contains higher levels of α-lactalbumin and β-casein than bovine milk, the absence of β-lactoglobulin and the presence of low amounts of κ-casein make it unstable at high temperatures, exhibiting poor gelation characteristics. Soymilk proteins exhibit unique heat stability and gelation characteristics based on processing variables such as pH, temperature, and presence of coagulants. The use of camel milk and soymilk proteins enables the attainment of high sustainability, desirable tastes, better nutrient profiles, and improved functionalities. Thus, this review discusses the thermal stability and gelation properties of camel milk proteins, soymilk proteins, and their respective mixtures. Understanding blends of soy milk and camel milk proteins is crucial for developing nutritionally balanced alternatives, benefiting both individuals seeking plant-based options and those in arid regions relying on camel milk for sustenance.