Stability of antibodies and proteins in camel whey powder treated by Gamma-irradiation during radurisation process

Abstract

Camel milk and milk derived products have a growing potential in pharmacy, food and biotechnology industry. Its therapeutic value has been investigated and documented in many studies before. The contamination of camel whey powder during manufacturing and transportation may impact economy; re-pasteurisation could cause dramatic effect on antibodies and proteins of camel whey powder. Radurisation (0.4 to 10 kGy) process could be a choice in sterilising camel whey powder. This study aimed to investigate the stability of camel antibodies and proteins in whey powder before and after Gamma-irradiation. Efficacy of radiation dose on microbial content was also studied. Four batches of hyper immune camel whey powder containing antibodies against Propionibacterium acnes were subjected to six Gamma-radiation doses (1.5, 3, 4.5, 6, 7.5 and 9 kGy). Results revealed marked decline in the total microbial count (3-5 log cycles) after escalating the doses of irradiation. Minor effect on antibody activity (7.4 % reduction) was observed after treating the whey by 9 kGy. Moreover, the concentration of total camel IgG was reduced by 13% using the same irradiation dose. In addition, no effect on major whey proteins (Lactoferrin, Casein, and α-lactoalbumin) was revealed in protein identification using SDS-PAGE. In conclusion, using 9 kGy dose of Gamma-irradiation for sterilising camel whey powder is effectively reducing bacterial contamination with limited effects on antibodies activity and protein stability.