Aggregability and digestibility study of fruit juice fortified camel milk powder proteins

In this work, we observed the effect of grape juice (% concentrated juice/% camel milk: GJ20/80, GJ50/50) and pomegranate (PJ20/80, PJ40/60) fortification on milk (CM) protein solubility digestibility. Proteins were dissolved in sodium phosphate buffer to 50 mg/ml defatted prior Bradford assay concentration, then analyzed by Size Exclusion-Ultra High-Performance Liquid chromatography (SE-UHPLC). The CM aggregation their stability further monitored at different pH 2.0, 4.0, 7.5 via dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Freeze dried (FDCM) was reference sample our results showed that GJ50/50 PJ40/60 with highest fruit ratio had lowest content supernatant, hence decreased solubility. SE-UHPLC supernatants a slight decrease retention times 11 kDa 62 proteins for suggesting possibility adduct formation due leading higher molecular weight. simulated static vitro gastrointestinal digestion samples revealed most soluble readily digested pepsin, trypsin chymotrypsin enzymes small peptides. However, SDS PAGE pellets partial resistance casein α-lactalbumin against peptic digestion. • Fruit affects aggregability fortified content. aggregates CM. Most under Casein α-LA digesta less susceptible