Quantification of major camel milk proteins by capillary electrophoresis

Proteins from dromedary camel milk (CM) produced in Europe were separated and quantified by capillary electrophoresis (CE). CE analysis showed that camel milk lacks β-lactoglobulin and consists of high concentration of α-lactalbumin (2.01 ± 0.02 mg mL−1), lactoferrin (1.74 ± 0.06 mg mL−1) and serum albumin (0.46 ± 0.01 mg mL−1). Among caseins, the concentration of β-casein (12.78 ± 0.92 mg mL−1) was found the highest followed by α-casein (2.89 ± 0.29 mg mL−1) while κ-casein represented only minor amount (1.67 ± 0.01 mg mL−1). These results were in agreement with sodium dodecyl sulphate-polyacrylamide gel electrophoresis patterns. Overall, CE offers a quick and reliable method for the determination of major CM proteins, which may be responsible for the many nutritional and health properties of CM.