干旱区生态环境知识资源中心(Arid): Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review

Arid

DOI	10.1080/87559129.2024.2374810
	Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review
	Ji, Yuqi; Silva, Mayumi; Lin, Ruohui; Adhikari, Benu; Chandrapala, Jayani
通讯作者	Chandrapala, J
来源期刊	FOOD REVIEWS INTERNATIONAL
ISSN	8755-9129
EISSN	1525-6103
出版年	2024
英文摘要	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 alpha-lactalbumin and beta-casein than bovine milk, the absence of beta-lactoglobulin and the presence of low amounts of kappa-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.
英文关键词	Camel milk proteins soymilk proteins heat treatment gelation
类型	Review ; Early Access
语种	英语
开放获取类型	hybrid
收录类别	SCI-E
WOS记录号	WOS:001274829900001
WOS关键词	ACID-INDUCED GELATION ; HIGH PRESSURE HOMOGENIZATION ; GLUCONO-DELTA-LACTONE ; COW MILK ; HEAT-TREATMENT ; RHEOLOGICAL PROPERTIES ; ALPHA-LACTALBUMIN ; EMULSIFYING PROPERTIES ; FUNCTIONAL-PROPERTIES ; ANTIOXIDANT ACTIVITY
WOS类目	Food Science & Technology ; Nutrition & Dietetics
WOS研究方向	Food Science & Technology ; Nutrition & Dietetics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/403751
推荐引用方式 GB/T 7714	Ji, Yuqi,Silva, Mayumi,Lin, Ruohui,et al. Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review[J],2024.
APA	Ji, Yuqi,Silva, Mayumi,Lin, Ruohui,Adhikari, Benu,&Chandrapala, Jayani.(2024).Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review.FOOD REVIEWS INTERNATIONAL.
MLA	Ji, Yuqi,et al."Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review".FOOD REVIEWS INTERNATIONAL (2024).