ArticleUltrasonics sonochemistry2026
Ultrasound-assisted enzymatic modification: An approach to enhance the quality and functionality of camel milk hydrolysates.
Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Rice Bran Proteins Extracted by Different Methods: Structural Properties and Antioxidant and Anti-Photoaging Activities of Their Hydrolysates.Antioxidants (Basel, Switzerland) · 2026Article
- Processing-Induced Modifications of Camel Milk Immunoglobulins and Lactoferrin: Implications for Immunocompromised Pediatric Populations and Therapeutic Applications.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
6 authors.
Funding
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Abstract
This study evaluated the effects of ultrasound, enzymatic hydrolysis (using Alcalase, Papain, and α-Chymotrypsin), and their combination on camel milk casein hydrolysates (CMCH). Proximate analysis confirmed high protein content in casein powder, which was reconstituted for hydrolysis. Results showed that ultrasound treatment significantly increased the degree of hydrolysis across all enzyme groups, with α-chymotrypsin combined with ultrasound achieving the highest peptide release (27.7 % at 6 h). pH measurements revealed accelerated acidification in ultrasound-assisted hydrolysis, while SDS-PAGE confirmed extensive protein breakdown. Antioxidant assays (DPPH and ABTS) demonstrated markedly enhanced radical-scavenging activity in ultrasound-assisted hydrolysates, with CMCH-US- A (camel milk casein hydrolysates-ultrasound-assisted-alcalase) and CMCH-US-C (camel milk casein hydrolysates-ultrasound-assisted-α-chymotrypsin) showing the highest activities. FTIR analysis indicated enzyme-specific structural modifications, with alcalase producing the most pronounced secondary structure changes. Overall, ultrasound-assisted enzymatic hydrolysis effectively enhanced peptide release, antioxidant capacity, and structural modification of camel milk proteins, supporting its potential in functional food and nutraceutical applications.
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