Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review
骆驼乳蛋白与大豆蛋白混合物的凝胶化及热稳定性：综述
📄 英文摘要 English 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.
📄 中文摘要 Chinese Abstract
📋 英文结构化总结 English Structured Summary
摘要整理
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Background: 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.
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Methods: N/A - Review article
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Results: Camel milk is unstable at high temperatures, exhibiting poor gelation characteristics due to the absence of β-lactoglobulin and low amounts of κ-casein. 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.
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Data Summary: Camel milk contains less lactose than bovine milk, higher levels of α-lactalbumin and β-casein than bovine milk, absence of β-lactoglobulin, and low amounts of κ-casein.
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Conclusions: 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.
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Practical Significance: The use of camel milk and soymilk proteins enables the attainment of high sustainability, desirable tastes, better nutrient profiles, and improved functionalities, benefiting individuals seeking plant-based options and those in arid regions relying on camel milk for sustenance.
📋 中文结构化总结 Chinese Structured Summary
背景:
骆驼奶及其产品是干旱和半干旱游牧地区居民的重要营养来源，这些地区主要以饲养骆驼为主。另一方面，豆奶的高需求源于其营养价值，满足了追求具有健康和环境效益的植物基替代品人群的需求。骆驼奶富含必需营养素，乳糖含量低于牛奶，并具有多种健康益处。尽管骆驼奶中α-乳白蛋白和β-酪蛋白的含量高于牛奶，但由于缺乏β-乳球蛋白且κ-酪蛋白含量较低，使其在高温下不稳定，凝胶特性较差。豆奶蛋白根据pH值、温度和凝固剂等加工变量表现出独特的热稳定性和凝胶特性。利用骆驼奶和豆奶蛋白可以实现高可持续性、理想的口感、更优的营养特性和改善的功能特性。因此，本综述讨论了骆驼奶蛋白、豆奶蛋白及其各自混合物的热稳定性和凝胶特性。
方法:
不适用——综述文章
结果:
骆驼奶在高温下不稳定，由于缺乏β-乳球蛋白且κ-酪蛋白含量较低，表现出较差的凝胶特性。豆奶蛋白根据pH值、温度和凝固剂等加工变量表现出独特的热稳定性和凝胶特性。利用骆驼奶和豆奶蛋白可以实现高可持续性、理想的口感、更优的营养特性和改善的功能特性。
数据摘要:
骆驼奶的乳糖含量低于牛奶，α-乳白蛋白和β-酪蛋白含量高于牛奶，缺乏β-乳球蛋白，且κ-酪蛋白含量较低。
结论:
了解豆奶和骆驼奶蛋白的混合物对于开发营养均衡的替代品至关重要，既有利于追求植物基选择的人群，也有利于依赖骆驼奶作为营养来源的干旱地区居民。
实际意义:
利用骆驼奶和豆奶蛋白可以实现高可持续性、理想的口感、更优的营养特性和改善的功能特性，有利于追求植物基选择的人群以及依赖骆驼奶作为营养来源的干旱地区居民。