Protein in camel milk

Camel's milk contains varying protein levels, ranging from 2.15% to 4.90%, which can be affected by factors like breed and season. It consists of two primary protein groups: caseins and whey proteins, both of which play important roles. Apart from lysine, glycine, threonine, and valine, camel's milk is abundant in a diverse range of amino acids.

The main protein in camel's milk is casein, constituting approximately 52% to 87% of the total protein content. It consists of three main components: αs1-casein, αs2-casein, β-casein, and a smaller fraction known as κ-casein. Among these, β-casein is the dominant casein, making up 65% of the total casein content in camel's milk. In comparison, cow's milk contains only 36% β-casein. Moreover, β-casein is more easily hydrolyzed compared to αs-casein.

Whey proteins comprise about 30% of the total proteins in camel's milk. The major whey proteins found in camel milk include lactoferrin, immunoglobulins, lactophorin, peptidoglycan recognition proteins, lactoperoxidase, serum albumin, lysozyme, and α-lactalbumin. Lactoferrin and immunoglobulins are the key active components in camel milk, known to contribute to its immune-boosting properties. Lactoferrin possesses antibacterial, antifungal, antiviral, anti-inflammatory, and antioxidant properties.

Whey proteins hold significance in terms of nutrition, providing essential amino acids and energy. They also serve functional purposes in food, influencing texture, structural modifications, and overall appearance enhancement. This includes improving foam stability, facilitating gel formation, and retaining water.
Protein in camel milk