Séparation et caractérisation des protéines de lait de chamelle Algérien

Abstract

The physicochemical composition of camel milk is variable depending on the animal diet, the environmental conditions and the period of lactation. In order to determine the physicochemical and biochemical characteristics of camel milk, we collected it in the Wilayas of El-Bayad, Bechar, Ghardaia and El-Oued. Camel milk has been compared to that from bovine milk. Thus, we have determined the pH, density, ash, fat, protein, lactose and dry matter contents. The results obtained show that the pH of camel milk collected in Wilaya El-Bayad is slightly higher (6.82) compared to other camel milk. The density of camel milk in the region of Béchar (31,43) seems slightly lower compared to the other milks analyzed. At the same time, the analyzes show that these milks contain an ash content, a total dry matter content, a fat content, a lactose content and a comparable protein content for the different camel milks of the other regions. One-step fractionation and protein separation assays using UREE-PAGE gel permeation gel electrophoresis resulted in the isolation of caseins: CN-K, CN β-, CN-αs2 and CN-αs1. These tests have also allowed a complete identification of the protein bands obtained thereby confirming the specificity of camel milk in certain caseins. We can say that the camel milk produced by the camels of the controlled regions, presents physicochemical and biochemical characteristics different from those of the milk cattle and goats.