Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein

Emulsifying properties and in vitro antioxidant and antimicrobial activities of the isolated camel and bovine β-casein (β-CN) were investigated and compared. Antioxidant assay showed that both β-CN had significant reducing power, iron chelating and antiradical activities especially for camel β-CN. Camel β-CN also exhibited strong antifungal activities against Aspergillus tamarii and Aspergillus sclerotiorum. The maximum emulsion activity was...