Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang

doi:10.7506/spkx1002-6630-20240809-073

Abstract

Abstract: In this study, we comparatively investigated the emulsifying activity index (EAI) and emulsion stability index (ESI) of camel whey protein (CWP) and bovine whey protein (BWP) at different water/oil phase ratios (8:2, 7:3, 5:5, 3:7, and 2:8). The results showed that with the increase in oil phase volume fraction, the EAI and ESI of both proteins were significantly increased. When oil phase volume fraction was higher than 70%, the emulsions were no longer separated into layers. At the same water/oil phase ratio, the EAI and ESI of Pickering emulsion stabilized with CWP were higher than those with BWP. The Pickering emulsion stabilized by CWP showed smaller droplet size of (722.41 ± 77.91) nm at an oil phase volume fraction of 30%, and the absolute value of the zeta potential was higher than 30 mV ((33.58 ± 0.15) mV) at an oil phase volume fraction of 20%. Compared with BWP Pickering emulsion, the ESI of CWP was improved by about 200%. This study showed that CWP could be used as a high-quality emulsifier to stabilize Pickering emulsions and be applied in the development of functional camel milk food products.

Key words: camel milk; whey protein; Pickering emulsion; emulsifying activity; emulsion stability

CLC Number:

TS252.5

GAO Shenghan, MIAO Hao, NIU Qing, LIU Enhui, HE Ruiqi, HUO Chenkun, ZHANG Fei, Yang Jie, ZHAO Zhongkai. Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang[J]. FOOD SCIENCE, 2025, 46(7): 85-91 https://doi.org/10.7506/spkx1002-6630-20240809-073

[1]	ZHAO Guo-Hua Lin /LEI. Textural Performance and Antioxidant Enhancement of Reduced-fat Yogurt by Collagen Peptides and Hyaluronic Acid [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang. Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk [J]. FOOD SCIENCE, 2026, 47(6): 99-110.
[3]	Wu-Peng GE. The effects of different doses of electron beam irradiation on the structural characteristics and functional properties of goat whey protein concentrates [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	CHEN Qian, YANG Jie, YU Haiyan, CHEN Chen, TIAN Huaixiang. Comparative Analysis of Flavor between Western Sour Cream and Traditional Inner Mongolian Sour Cream [J]. FOOD SCIENCE, 2025, 46(17): 210-220.
[5]	. The study on emulsification characteristics of whey protein from Xinjiang bactrian camel [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	Chen CHEN Hai-Wen MO Huai-Xiang TIAN Chang Ge. Research Progress on the Role of Microbial Interactions in Shaping Flavor and Quality in Fermented Foods [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen. Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese [J]. FOOD SCIENCE, 2025, 46(7): 11-22.
[8]	MA Yan, LI Yuxing, LI Bailiang. Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt [J]. FOOD SCIENCE, 2025, 46(5): 134-141.
[9]	Zhi-Zhong LIU Kai KaiYao. The Effect of Co-Fermentation with Streptococcus Salivarius subsp. Thermophilus and Bifidobacterium animalis subsp. Lactis on the Quality of Fermented Milk Products [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	. Effect of whey protein-pectin high internal phase emulsion gels on the quality of low-fat reconstituted cheese [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua. Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese [J]. FOOD SCIENCE, 2025, 46(2): 57-64.
[12]	LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai. Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk [J]. FOOD SCIENCE, 2025, 46(2): 89-98.
[13]	. Preparation, characterization, and preliminary exploration of chelating mechanism of micelle casein complex hydrolyzed peptides and calcium chelates [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	Yu-Wang YuZhong Meng-Yi MengYU. Optimization of processing technology of buffalo milk cheese based on Moringa oleifera seed rennet and mining of ACE inhibitory peptide [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	ZHONG Yuwang, YU Mengyi, ZHANG Dan, CHANG Ying, XING Fubing, HUANG Aixiang, WANG Xuefeng. Application of Moringa oleifera Seed Rennet in the Preparation of Buffalo Cheese: Optimization of Processing Technology and Mining of Angiotensin Converting Enzyme Inhibitory Peptides [J]. FOOD SCIENCE, 2024, 45(18): 87-98.

Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments