Co-Authors:
Merin, U., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Bernstein, S., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Bloch-Damti, A., International Camel Center, Sapir Center, M.P. Ha'Arava 86825, Israel
Yagil, R., International Camel Center, Sapir Center, M.P. Ha'Arava 86825, Israel
Van Creveld, C., International Camel Center, Sapir Center, M.P. Ha'Arava 86825, Israel
Lindner, P., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Gollop, N., Department of Food Science, Volcani Center, Bet Dagan 50250, Israel
Abstract:
Camel (Camelus dromedarius) whey proteins were detected and compared to bovine whey proteins using size exclusion chromatography columns on HPLC. Camel whey proteins such as serum albumin and α-lactalbumin appear to possess molecular weights similar to the respective bovine whey proteins. Camel whey lacks β-lactoglobulin and consists of large amount of serum albumin, compared to bovine whey. Camel colostrum is rich in IgG and serum albumin, which reduce in amount already after 3 days postpartum. The main protein in camel colostrum whey is serum albumin while that of bovine colostrum whey is β-lactoglobulin. © 2001 Elsevier Science B.V.
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