Isolation, Purification and Characterization of a-Lactalbumin from Camel Milk and Study its Antioxidant Activity in Oils

Abstract

Abstract The purpose of this research was to examine the anti-inflammatory and antioxidant properties of a-lactalbumin (α-Lac) isolated from camel milk. Ion-exchange chromatography on a DEAE cellulose column and gel-filtration chromatography on a Sephadex G-100 column were used for the purification process. (α-Lac) purity was confirmed using a single-bond polyacrylamide gel-electrophoresis (SDS-PAGE) assay and a further step using a high-performance liquid chromatography (HPLC) assay. Antioxidant activity of (α-Lac) in food systems compared with chemical Antioxidants (BHT) activity at Prevent oxidation of vegetable oils (Flaxseed oil and sunflower) showed significant Ferric-reducing antioxidant power (FRAP), linoleic acid system (LAS), radical scavenging activity (DPPH).