Abstract
To characterize major protein fraction in Algerian dromedary’s milk, two samples from Sahraoui population collected from two different regions were analyzed using electrophoretic and chromatographic techniques. Casein components and whey proteins were separated by DEAE-cellulose ion exchange chromatography and Sephacryl S200 permeation gel chromatography respectively, and then identified by polyacrylamide gel electrophoresis which looked different from the corresponding patterns of the caseins and whey proteins from cow milk. Differences in casein composition between camel and bovine milk may influence their digestibility, hydrolysis of camel milk caseins using four different proteases (trypsin, chymotrypsin, pepsin and papain) was studied. Caseins were more rapidly hydrolyzed by pepsin because of the greater number of potential pepsin cleavage sites present in the primary structures of camel caseins.
Highlights
The camel is one of the most important domesticated animals in the arid and semiarid zones of tropical and sub-tropical countries
This paper describes the separation of the caseins and the whey proteins by different chromatography and characterized by polyacrylamide gel electrophoresis
Samples of camel milk whey proteins from two different regions as well as cow milk were examined to determine whether they present differences or have similar composition as proteins from bovine milk
Summary
The camel is one of the most important domesticated animals in the arid and semiarid zones of tropical and sub-tropical countries.
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