Département des Sciences Naturelles

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تحديد الخصائص الفيزيوكيميائية للبروتينات المناعية لحليب الناقة
(Ecole Normale Supérieure d’Enseignement Technologique, 2025) بوسرو, فدا ء; بوعمامة لميس; . خاف الله ,إيما ن
Camel milk serum proteins are important bioactive compounds with distinct functional and immunological properties, surpassing those found in other milk types. These proteins—such as immunoglobulins, lactoferrin, lactoperoxidase, and lysozyme—play a key role in enhancing antimicrobial and antioxidant activities. This study focused on extracting immune proteins from camel milk using methods that preserve their structural integrity to maintain their biological activity. The extracted proteins were then applied to fresh cow milk to evaluate their effect on shelf life.The study also included an investigation of the physicochemical properties of immunoglobulin proteins. Results showed that these proteins, especially immunoglobulins, have an alkaline pH and exhibit high thermal stability. When tested at different concentrations (100 to 750 μL), the proteins demonstrated a significant ability to delay spoilage and extend milk stability by 4 to 6 days. These findings highlight the potential of camel milk immune proteins as effective natural preservatives, offering promising applications in food preservation, pharmaceuticals, and cosmetics.