Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk

Autor:	Ahmed Fathy Ghazal, El-sayed Mohamed Abdeen, Wei Wei, Abdelmoneim H. Ali, Xingguo Wang, Ibrahim A. Bakry
Rok vydání:	2020
Předmět:	Chemistry 0402 animal and dairy science food and beverages Camelus bactrianus 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology 0404 agricultural biotechnology Milk fat Human medicine Camel milk Food science Food Science
Zdroj:	International Dairy Journal. 105:104691
ISSN:	0958-6946
Popis:	Historically, camel milk has an important role in human medicine and nutrition. In view of this, we performed an in-depth screening of milk fat fractions obtained from two different types of camels; Camelus dromedarius (C. dromedarius) and Camelus bactrianus (C. bactrianus). Different examination techniques (GC, FT-IR, DSC, and UPC2/Q-TOF-MS) were applied for the characterisation of milk fat fractions. The results revealed that C. bactrianus milk fat contained higher proportion of saturated fatty acids (SFA) with positional distribution at the sn-2 position. C. dromedarius had higher contents of monounsaturated fatty acids (MUFA). The melting and crystallisation degrees of milk fats of C. bactrianus were higher than C. dromedarius. Moreover, more than 92 and 107 different TAGs in the C. dromedarius and C. bactrianus respectively were successfully identified using UPC2/Q-TOF-MS technique.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ce6fdd79a796c5c885fd7381dbdf7839 https://doi.org/10.1016/j.idairyj.2020.104691 Zobrazit plný text záznamu Full Text from ScienceDirect