Proteins in Camel Milk
From Biochemistry to Therapeutic and Technological Advances
- 1st Edition - June 1, 2027
- Latest edition
- Editors: Roua Lajnaf, Mohamed Ali Ayadi
- Language: English
Proteins in Camel Milk: From Biochemistry to Therapeutic and Technological Advances presents a comprehensive scientific examination of the structural, biochemical, and techno… Read more
Description
Description
Proteins in Camel Milk: From Biochemistry to Therapeutic and Technological Advances presents a comprehensive scientific examination of the structural, biochemical, and technological properties of camel milk proteins and their relevance in modern food systems, health applications, and industrial processes. This book contributes value to researchers and professionals by offering in-depth insights into the unique characteristics of camel milk proteins from Camelus dromedarius and Bactrianus, highlighting their potential as bioactive and functional ingredients in food and therapeutic products. With a strong emphasis on comparative protein biochemistry, this reference work explores the nutritional and therapeutic composition of camel milk, examining protein classes such as caseins, whey proteins, α-lactalbumin, lactoferrin, and immunoglobulins. It discusses their roles in antimicrobial, antioxidant, immunomodulatory, and anticancer activity, and highlights their potential in infant nutrition, functional foods, and medical applications. In addition, it addresses how microbial fermentation, thermal processing, drying, homogenization, and fouling influence protein structure, solubility, digestibility, and stability. Spanning five structured sections, the book includes chapters on the historical and nutritional value of camel milk, therapeutic and biotechnological relevance of its proteins, preservation and processing technologies, surface and emulsifying properties, and emerging non-food applications. It integrates recent research with practical considerations in dairy technology and product development, with special focus on sustainability, innovation, and commercialization.
This book is a valuable resource for food scientists, dairy technologists, biochemists, academic researchers, postgraduate students, and industry professionals involved in functional food development, milk protein research, and dairy innovation, particularly those exploring the growing potential of camel milk in food and biotherapeutic sectors.
This book is a valuable resource for food scientists, dairy technologists, biochemists, academic researchers, postgraduate students, and industry professionals involved in functional food development, milk protein research, and dairy innovation, particularly those exploring the growing potential of camel milk in food and biotherapeutic sectors.
Key features
Key features
- Explores the structural, functional, and therapeutic properties of camel milk proteins from Camelus dromedarius and Bactrianus
- Analyzes processing technologies and their effects on protein stability, solubility, and nutritional value
- Evaluates the bioactive components of camel milk and their potential in functional foods, nutraceuticals, and medical applications
- Discusses microbial, biochemical, and technological factors influencing camel milk protein behavior in food systems
- Supports teaching and research in food science, dairy technology, and milk biochemistry across academic and industrial settings
Readership
Readership
Biochemists, molecular nutritionists, protein chemists, food biochemists, academic researchers, postgraduate students, biotechnology professionals
Table of contents
Table of contents
Section I: Introduction to Camel Milk Proteins
1. Camel Milk – Historical Significance, Composition, and Therapeutic Value
2. Exploring Proteins, Bioactive Peptides, and Derived Functional Components from Camel Milk
3. Microbial Diversity in Camel Milk Fermentation: Implications for Protein Functionality and Bioactivity
Section II: Camel Milk Proteins of Therapeutic and Biotechnological Importance
4. Characteristics, Biological Properties, and Therapeutic Value of Camel Milk Caseins: A Comparative Study with Bovine Milk Caseins
5. Camel Milk Whey Proteins: Structural Features, Functional Properties, and Comparative Analysis with Bovine Whey Proteins
6. Lactoferrin, Immunoglobulins, and Nanobodies in Camel Milk: Structure, Bioactivity, and Therapeutic Potential
7. Camel α-Lactalbumin: Isolation, Functionality, Therapeutic Applications and Technological Implications for Processing
Section III: Camel Milk Proteins and Preservation Technologies
8. Effects of Thermal Processing on Camel Milk Proteins
9. Impact of Drying Technologies on the Physicochemical, Biochemical, and Functional Properties of Camel Milk Proteins
10. Effects of Homogenization on Camel Milk Proteins: Physicochemical Properties, Microstructure, and Digestibility
11. Effects of Microbiological Interactions on Camel Milk Protein Stability
12. Fouling of Heat Exchangers and Its Impact on Protein Quality in Camel Milk
Section IV: Technological Advances in Camel Milk Proteins
13. Foaming and Interfacial Properties of Camel Milk Proteins: Biochemical Insights into Surface Activity and Protein Interactions
14. Emulsifying Properties and Emulsion Stability of Camel Milk Proteins: Insights from Interfacial Tension and Elasticity
15. Formation and Physical Properties of Camel Milk Protein Gels
Section V: Additional Topics in Camel Milk Proteins
16. Novel Food and Non-Food Applications of Camel Milk Proteins
17. The Future of Camel Milk Proteins: Challenges and Opportunities
1. Camel Milk – Historical Significance, Composition, and Therapeutic Value
2. Exploring Proteins, Bioactive Peptides, and Derived Functional Components from Camel Milk
3. Microbial Diversity in Camel Milk Fermentation: Implications for Protein Functionality and Bioactivity
Section II: Camel Milk Proteins of Therapeutic and Biotechnological Importance
4. Characteristics, Biological Properties, and Therapeutic Value of Camel Milk Caseins: A Comparative Study with Bovine Milk Caseins
5. Camel Milk Whey Proteins: Structural Features, Functional Properties, and Comparative Analysis with Bovine Whey Proteins
6. Lactoferrin, Immunoglobulins, and Nanobodies in Camel Milk: Structure, Bioactivity, and Therapeutic Potential
7. Camel α-Lactalbumin: Isolation, Functionality, Therapeutic Applications and Technological Implications for Processing
Section III: Camel Milk Proteins and Preservation Technologies
8. Effects of Thermal Processing on Camel Milk Proteins
9. Impact of Drying Technologies on the Physicochemical, Biochemical, and Functional Properties of Camel Milk Proteins
10. Effects of Homogenization on Camel Milk Proteins: Physicochemical Properties, Microstructure, and Digestibility
11. Effects of Microbiological Interactions on Camel Milk Protein Stability
12. Fouling of Heat Exchangers and Its Impact on Protein Quality in Camel Milk
Section IV: Technological Advances in Camel Milk Proteins
13. Foaming and Interfacial Properties of Camel Milk Proteins: Biochemical Insights into Surface Activity and Protein Interactions
14. Emulsifying Properties and Emulsion Stability of Camel Milk Proteins: Insights from Interfacial Tension and Elasticity
15. Formation and Physical Properties of Camel Milk Protein Gels
Section V: Additional Topics in Camel Milk Proteins
16. Novel Food and Non-Food Applications of Camel Milk Proteins
17. The Future of Camel Milk Proteins: Challenges and Opportunities
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 1, 2027
- Language: English
About the editors
About the editors
Roua Lajnaf
Editor
Dr. Roua Lajnaf is a food engineer and biochemist specializing in the techno-functional and bioactive properties of camel milk proteins. She earned her PhD in Food Engineering from the University of Montpellier and the National School of Engineers of Sfax, with research spanning France and Tunisia. Dr. Lajnaf has published over 20 scientific articles, contributed to multiple book chapters, and holds three national patents related to milk protein extraction and processing. Her postdoctoral work explores camel milk’s potential as an alternative for children with cow’s milk allergy. A recipient of the L'Oréal-UNESCO For Women in Science Prize (2022), she continues to advance dairy protein science through both academic research and industry-oriented innovation.
Affiliations and expertise
National Engineering School of SfaxMohamed Ali Ayadi
Editor
Detailed scientist with leadership and research skills, focused on food processing, quality, and sustainability. Highly knowledgeable and analytical Food Safety Specialist has a solid understanding of sanitation and food safety regulations. Has superior attention to detail and excellent skills in higher education, professional training and auditing. Has a high-level degree in Food Science, several international qualifications, and more than twenty years of experience in Food Safety and technology, metrology, and accreditation as a specialist. Demonstrated experience with public and private partners in the fields of higher education, industry, and certification.
Affiliations and expertise
Gembloux Agro-Bio Tech, Liege University