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Food Science

Food Science Theses

Hydroxymethylfurfural.

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Effect Of Heat Treatment On Camel Milk Proteins, Crystal Dcosta Clement Apr 2018

Effect Of Heat Treatment On Camel Milk Proteins, Crystal Dcosta Clement

Food Science Theses

Camel milk is important in the dry and arid lands because of its cultural, nutritional, and therapeutic properties. Milk proteins are known to be affected by various treatments including heating. The structure of proteins are known to change upon exposure to temperatures due to unfolding/folding and intra- and inter-molecular interactions. The aim of this thesis was to study the effect of various heating temperatures (60-130 °C) and times (0, 1, 10, and 30 min) on camel milk proteins. Electrophoresis (SDS-PAGE), free thiol groups, and hydroxymethylfurfural were used to observe the changes in proteins after the heat treatments. It was ...