The hydrolysis of camel’s milk proteins leads to the formation of bioactive peptides, which affect major organ systems of the body and impart physiological functions to these systems. In addition to their high nutritional value, these whey proteins have unique characteristics, including physical, chemical, physiological, functional, and technological features that are useful in the food application. Camel’s whey protein is not only composed of numerous soluble proteins, but also has indigenous proteases such as chymotrypsin A and cathepsin D. Region and season significantly change the ratio of compounds in camel’s milk. The effects of feed, breed, age, and lactation stage on milk composition are more significant in camel. Camel’s milk composition is more variable compared to cow’s milk. These substances could help in the treatment of some important human diseases like tuberculosis, asthma, gastrointestinal diseases, and jaundice. Camel’s milk is rich in health-beneficial substances, such as bioactive peptides, lactoferrin, zinc, and mono and polyunsaturated fatty acids. ![]() Camel’s milk is an important part of staple diet in several parts of the world, particularly in the arid and semi-arid zones.
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