Physicochemical and Casein Characterization of Ethiopian Camel Milk (Camelus Dromedarius)
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Date
2014-10
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Addis Ababa University
Abstract
Abstract
The samples were collected from East Showa zone of Oromia national regional state of Ethiopia
and the ana lysis part conducted in Addis Ababa University college of natural Sciences Center for
food Science and Nutrition laboratory with the objective of Physicochemical profile
determination and characterization of Dromedary camel milk casein. Twenty milk samples were
collected from secondary and tertiary partum she camels. physicochemical analysis of whole
milk was done and casein samples were characterized using polyacrylamide gel electrophoresis
(SOS-PAGE). Data was analyzed using computer package SPSS version 20. The following
observations was made from the results of the study; the average percentage (mean ± SE)
Physicochemical composition of whole camel milk for pH, titratable acidity, ash, total solids,
total crude protein, fat and lactose were 6.71 ± 0.010, 0.16 ±...0.004, 0.61.± 0.026, 1l.84 ± 0.17,
2.69 ± 0.08, 3.35 ±...0.029, 5.42 ± 0.13 and 2.08 ± 0.004 respectively. Average casein yield per
100mi whole milk was 2.44% which contributes about 90% (w/w) of the total protein content
(2.69%). Casein was purified by acid precipitation at its isoelectric point of pH4.6 and separated
in to three major components of a-CN, p-CN and k-CN with molecular masses estimated in kDa
as 28.84, 23.40 and 22.40 respectively. The molecular masses were determined using standard
weight markers pageRuler™ (Thermo scientific Inc.) having molecular weight range of 10,000
to 170,0000a. The relative quantities of a-, p-, and k- were also estimated using the re lative
quantitation method from Myimage software (Thermo scientific Inc.) and fo und to be in the ratio
of 1.3: l. 2: l. The estimated molecular sizes and ratio of casein fractions (a-CN, p-CN and k-CN)
were different as compared to other research works whi ch could be because of differences in
sample breed andlor differences in analytical measurement procedure. From the physicochemical
anal ysis result of this study, it is possible to conclude that Dromedary camel milk is a good
source of protein, fat, lactose and minerals.
Key word s:- Camemilk, Camel milk Protein, Camel milk fat, CamelImlk Lactose, Camel milk case in and SOS-PAGE
Description
Keywords
Came milk, Came milk Protein, Camel milk fat, Camel Imlk Lactose, Camel milk casein, SOS-PAGE