Structural and nutritional superiority of camel milk whey protein based on amino acid profiling and secondary structure analysis

Abstract

Bovine milk dominates the dairy market, but it faces limitations due to high lactose content and allergenicity. Camel milk, recognized as a novel dairy material in China, offers potential as a hypoallergenic, nutrient-rich alternative. Yet, its molecular advantages over cow and goat milk remain underexplored, particularly regarding the structure–function relationships of whey proteins. This study compared cow, goat, and camel milk by analysing their nutritional composition, casein-to-whey protein (C:W) ratios, amino acid profiles, and the secondary structures of their whey protein fractions. Camel milk exhibited superior nutritional density, with significantly higher protein, fat, ash, calcium (119.3 mg/100 ml, +36% versus cow milk), and zinc (1.73 mg/100 ml, +111% versus cow milk) (p