kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-2(22)-47kaz44-2502Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯРАСТИТЕЛЬНЫЕ МОДИФИКАТОРЫ КОАГУЛЯЦИИ И УДЕРЖАНИЯ БЕЛКА В СМЕСЯХ КОРОВЬЕГО И ВЕРБЛЮЖЬЕГО МОЛОКАPLANT MODIFIERS OF COAGULATION AND PROTEIN RETENTION IN MIXTURES OF COW AND CAMEL MILKhttps://orcid.org/0009-0009-7717-2373БердембетоваА. Т.BerdembetovaA. T.

Айнур Туймебаевна Бердембетова – докторант, Высшая школа Текстильной и пищевой инженерии, 

160000, г. Шымкент, пр.Тауке-хана,5

Ainur Tuimebayevna Berdimbetova – Doctoral student, 

160000, Shymkent, Tauke Khan avenue, 5

ainura13_84@mail.ruhttps://orcid.org/0000-0002-0726-8232ШингисовА. У.ShingisovA. U.

Азрет Утебаевич Шингисов – доктор технических наук, профессор кафедры «Технология и безопасность продовольственных продуктов», Высшая школа текстильной и пищевой инженерии,

160000, г. Шымкент, пр.Тауке-хана,5

Azret Utebayevich Shingisov – Doctor of Technical Sciences, Professor of the Department of Technology and Food Safety,

160000, Shymkent, Tauke Khan avenue, 5

azret_utebai@mail.ruhttps://orcid.org/0000-0002-5084-6587ТлевлесоваД. А.TlevlessovaD. A.

Динара Абаевна Тлевлесова – и.о. профессора кафедры «Технология продуктов питания»,

050012, г. Алматы, ул. Толе би, 100

Dinara Abayevna Tlevlessova – Acting Professor, Department of Food Technology, 

050012, Almaty, Tole bi str., 100

tlevlessova@gmail.comhttps://orcid.org/0000-0002-0286-4721ТасполтаеваА. Р.TaspoltayevaA. R.

Айбала Рысбековна Тасполтаева – доцент, к.т.н. кафедры «Пищевая инженерия»,

160000, г. Шымкент, пр.Тауке-хана, 5

Aibala Rysbekovna Taspoltayeva – Candidate of Technical Sciences, Associate Professor, Department of «Food engineering», 

160000, Shymkent, Tauke Khan avenue, 5

aibala.taspoltaeva.69@mail.ruhttps://orcid.org/0009-0001-8656-0302ШиналиеваА. Ж.ShinaliyevaA. Zh.

Айнур Жандильдаевна Шиналиева – докторант, Высшая школа текстильной и пищевой инженерии, 

160000, г. Шымкент, пр.Тауке-хана,5

Ainur Zhandildayevna Shinaliyeva – Doctoral student, 

160000, Shymkent, Tauke Khan avenue, 5

ainur_09_09@mail.ruЮжно-Казахстанский университет им. М. АуэзоваКазахстанM. Auezov South Kazakhstan UniversityKazakhstanАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan20262907202602(22)424435Copyright © Бердембетова А.Т., Шингисов А.У., Тлевлесова Д.А., Тасполтаева А.Р., Шиналиева А.Ж., 20262026Бердембетова А.Т., Шингисов А.У., Тлевлесова Д.А., Тасполтаева А.Р., Шиналиева А.Ж.Berdembetova A.T., Shingisov A.U., Tlevlessova D.A., Taspoltayeva A.R., Shinaliyeva A.Z.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/2502

Цель настоящего обзора – проанализировать механизмы действия растительных экстрактов на коагуляцию молока и оценить их применимость для смесей коровьего и верблюжьего молока. В обзор включены публикации, посвящённые молоко-коагулирующей активности растительных протеаз, влиянию полифенольных соединений на агрегацию казеиновых мицелл и роли технологических параметров процесса.

Результаты анализа показывают, что растительные экстракты могут действовать через два основных механизма. Первый механизм связан с протеолитическим гидролизом κ-казеина и инициацией агрегации мицелл. Второй механизм связан с взаимодействием полифенолов и пектиновых веществ с белками, что изменяет межчастичные взаимодействия и водоудерживающую способность геля. Эффективность экстрактов зависит от их состава, концентрации, pH среды, температуры и содержания кальция.

Однако растительные протеазы часто обладают более низкой селективностью по сравнению с химозином. Это может приводить к избыточному протеолизу и ослаблению структуры сгустка. В смесях коровьего и верблюжьего молока дополнительную роль играет различие в белковом профиле и коллоидной стабильности компонентов.

Обзор подтверждает перспективность применения растительных модификаторов коагуляции, но подчёркивает необходимость точной оптимизации технологических условий и механистического подхода к их использованию. Для практической реализации требуются исследования, направленные на оценку микроструктуры геля, удержание белка и баланс протеолитической активности.

The aim of this review is to analyse the mechanisms of plant extract action on milk coagulation and to evaluate their applicability in mixtures of cow and camel milk. The review includes publications devoted to the milk-clotting activity of plant proteases, the influence of polyphenolic compounds on casein micelle aggregation, and the role of technological parameters in the coagulation process.

The analysis shows that plant extracts can act through two main mechanisms. The first mechanism is associated with proteolytic hydrolysis of κ-casein and the initiation of micelle aggregation. The second mechanism is related to interactions of polyphenols and pectic substances with proteins, which modifies interparticle interactions and the water-holding capacity of the gel. The efficiency of extracts depends on their composition, concentration, pH of the medium, temperature, and calcium content.

However, plant proteases often have lower selectivity compared to chymosin. This may lead to excessive proteolysis and weakening of the curd structure. In mixtures of cow and camel milk, additional factors are related to differences in protein composition and colloidal stability of the milk systems.

The review confirms the potential of plant-based modifiers of milk coagulation. At the same time, it highlights the need for careful optimization of technological conditions and a mechanistic approach to their application. For practical implementation, further studies are required to evaluate gel microstructure, protein retention, and the balance between milk-clotting and proteolytic activities.

казеинκ-казеинсмесиэкстрактыгелеобразованиесинерезистворогстабильностьcaseinκ-caseinmixturesextractsgelationsyneresiscurdstabilityReferencesAn updated comprehensive review of camel milk: Composition, therapeutic properties, and industrial applications / A. Khaliq et al // Food Bioscience. – 2024. – Vol. 62. – Article 105531. https://doi.org/10.1016/j.fbio.2024.105531.An updated comprehensive review of camel milk: Composition, therapeutic properties, and industrial applications / A. Khaliq et al // Food Bioscience. – 2024. – Vol. 62. – Article 105531. https://doi.org/10.1016/j.fbio.2024.105531.Mongush S.D. Tehnologicheskie svojstva moloka verbljudov v raznye periody laktacii / Mongush S.D. // Vestnik HGU im. N. F. Katanova. – 2019. – № 28. https://cyberleninka.ru/article/n/tehnologicheskie-svoystva-moloka-verblyudov-v-raznye-periodylaktatsii (data obrashhenija: 28.02.2026). (In Russian).Mongush S.D. Tehnologicheskie svojstva moloka verbljudov v raznye periody laktacii / Mongush S.D. // Vestnik HGU im. N. F. Katanova. – 2019. – № 28. https://cyberleninka.ru/article/n/tehnologicheskie-svoystva-moloka-verblyudov-v-raznye-periodylaktatsii (data obrashhenija: 28.02.2026). (In Russian).Omrani A. Camel milk: Composition, properties and processing potential / A. Omrani // Moroccan Journal of Agricultural Sciences. – 2025. https://doi.org/10.5281/ZENODO.15363394.Omrani A. Camel milk: Composition, properties and processing potential / A. Omrani // Moroccan Journal of Agricultural Sciences. – 2025. https://doi.org/10.5281/ZENODO.15363394.Seifu E. Camel milk products: innovations, limitations and opportunities / E. Seifu // Food Production, Processing and Nutrition. – 2023. – Vol. 5. – Article 15. https://doi.org/10.1186/s43014-023-00130-7.Seifu E. Camel milk products: innovations, limitations and opportunities / E. Seifu // Food Production, Processing and Nutrition. – 2023. – Vol. 5. – Article 15. https://doi.org/10.1186/s43014-023-00130-7.Ho T.M. Acid gelation properties of camel milk – effect of gelatin and processing conditions / T.M. Ho, J. Zhao, N. Bansal // Food and Bioprocess Technology. – 2022. – Vol. 15. – P. 2363-2373. https://doi.org/10.1007/s11947-022-02890-5.Ho T.M. Acid gelation properties of camel milk – effect of gelatin and processing conditions / T.M. Ho, J. Zhao, N. Bansal // Food and Bioprocess Technology. – 2022. – Vol. 15. – P. 2363-2373. https://doi.org/10.1007/s11947-022-02890-5.Ahmadi E. Influence of heating temperature and pH on acid gelation of micellar calcium phosphate-adjusted skim milk / E. Ahmadi, T. Vasiljevic, T. Huppertz // Foods. – 2024. – Vol. 13, № 11. – P. 1724. https://doi.org/10.3390/foods13111724.Ahmadi E. Influence of heating temperature and pH on acid gelation of micellar calcium phosphate-adjusted skim milk / E. Ahmadi, T. Vasiljevic, T. Huppertz // Foods. – 2024. – Vol. 13, № 11. – P. 1724. https://doi.org/10.3390/foods13111724.Harbourne N. Effects of addition of phenolic compounds on the acid gelation of milk / N. Harbourne, J.C. Jacquier, D. O’Riordan // International Dairy Journal. – 2011. – Vol. 21, № 3. – P. 185-191. https://doi.org/10.1016/j.idairyj.2010.10.003.Harbourne N. Effects of addition of phenolic compounds on the acid gelation of milk / N. Harbourne, J.C. Jacquier, D. O’Riordan // International Dairy Journal. – 2011. – Vol. 21, № 3. – P. 185-191. https://doi.org/10.1016/j.idairyj.2010.10.003.Yildirim-Elikoglu S. Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese / S. Yildirim-Elikoglu, H. Vural, Y.K. Erdem // LWT – Food Science and Technology. – 2021. – Vol. 136. – Article 110337. https://doi.org/10.1016/j.lwt.2020.110337.Yildirim-Elikoglu S. Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese / S. Yildirim-Elikoglu, H. Vural, Y.K. Erdem // LWT – Food Science and Technology. – 2021. – Vol. 136. – Article 110337. https://doi.org/10.1016/j.lwt.2020.110337.Comparison of the milk-clotting properties of three plant extracts / M.A. Mazorra-Manzano et al // Food Chemistry. – 2013. – Vol. 141, № 3. – P. 1902-1907. https://doi.org/10.1016/j.foodchem.2013.05.042.Comparison of the milk-clotting properties of three plant extracts / M.A. Mazorra-Manzano et al // Food Chemistry. – 2013. – Vol. 141, № 3. – P. 1902-1907. https://doi.org/10.1016/j.foodchem.2013.05.042.Fruit extract derived from a mixture of noni, pineapple and mango capable of coagulating milk and producing curd with antidiabetic activities / J. Vejayan et al // Food Technology and Biotechnology. – 2022. – Vol. 60, № 3. – P. 375-385. https://doi.org/10.17113/ftb.60.03.22.7456.Fruit extract derived from a mixture of noni, pineapple and mango capable of coagulating milk and producing curd with antidiabetic activities / J. Vejayan et al // Food Technology and Biotechnology. – 2022. – Vol. 60, № 3. – P. 375-385. https://doi.org/10.17113/ftb.60.03.22.7456.Kumar A. Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase / A. Kumar, S. Sasmal // Food Hydrocolloids. – 2020. – Vol. 106. – Article 105866. https://doi.org/10.1016/j.foodhyd.2020.105866.Kumar A. Rheological and physico-chemical properties of milk gel using isolate of pumpkin (Cucurbita moschata) seeds: A new source of milk clotting peptidase / A. Kumar, S. Sasmal // Food Hydrocolloids. – 2020. – Vol. 106. – Article 105866. https://doi.org/10.1016/j.foodhyd.2020.105866.Issledovanie razlichnyh metodov izvlechenija polifenolov iz rastitel'nogo syr'ja / A. Muldasheva et al // Gylym zhane bіlіm zhurnaly. – 2025. – T. 4, № 2 (79). – S. 76-84. https://nauka.wkau.kz/index.php/gbj/article/view/2750 (data obrashhenija: 28.02.2026). (In Russian).Issledovanie razlichnyh metodov izvlechenija polifenolov iz rastitel'nogo syr'ja / A. Muldasheva et al // Gylym zhane bіlіm zhurnaly. – 2025. – T. 4, № 2 (79). – S. 76-84. https://nauka.wkau.kz/index.php/gbj/article/view/2750 (data obrashhenija: 28.02.2026). (In Russian).Polifenoly kak perspektivnye biologicheski aktivnye soedinenija / T.N. Bobrysheva et al // Voprosy pitanija. – 2023. – № 1(545). https://cyberleninka.ru/article/n/polifenoly-kak-perspektivnyebiologicheski-aktivnye-soedineniya (data obrashhenija: 28.02.2026). (In Russian).Polifenoly kak perspektivnye biologicheski aktivnye soedinenija / T.N. Bobrysheva et al // Voprosy pitanija. – 2023. – № 1(545). https://cyberleninka.ru/article/n/polifenoly-kak-perspektivnyebiologicheski-aktivnye-soedineniya (data obrashhenija: 28.02.2026). (In Russian).Protein/peptide-polyphenol interactions: molecular mechanisms, functional synergy and emerging applications / C. Yan et al // Trends in Food Science & Technology. – 2025. – Vol. 163. – Article 105194. https://doi.org/10.1016/j.tifs.2025.105194.Protein/peptide-polyphenol interactions: molecular mechanisms, functional synergy and emerging applications / C. Yan et al // Trends in Food Science & Technology. – 2025. – Vol. 163. – Article 105194. https://doi.org/10.1016/j.tifs.2025.105194.Effects of polyphenols on the structure, interfacial properties and emulsion stability of pea protein / S. Tang et al // Molecules. – 2025. – Vol. 30, № 8. – Article 1674. https://doi.org/10.3390/molecules30081674.Effects of polyphenols on the structure, interfacial properties and emulsion stability of pea protein / S. Tang et al // Molecules. – 2025. – Vol. 30, № 8. – Article 1674. https://doi.org/10.3390/molecules30081674.Mylvaganam H. Plant protein–dietary polyphenol interactions: implications for protein structural and functional properties and digestibility / H. Mylvaganam, F. Nurkolis, A. Tsopmo // Food Chemistry International. – 2025. – Vol. 1, № 2. – P. 110-125. https://doi.org/10.1002/fci2.70013.Mylvaganam H. Plant protein–dietary polyphenol interactions: implications for protein structural and functional properties and digestibility / H. Mylvaganam, F. Nurkolis, A. Tsopmo // Food Chemistry International. – 2025. – Vol. 1, № 2. – P. 110-125. https://doi.org/10.1002/fci2.70013.Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins / Y. Chen et al // Journal of Food Engineering. – 2026. – Vol. 407. – Article 112841. https://doi.org/10.1016/j.jfoodeng.2025.112841.Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins / Y. Chen et al // Journal of Food Engineering. – 2026. – Vol. 407. – Article 112841. https://doi.org/10.1016/j.jfoodeng.2025.112841.Influence of cations, pH and dispersed phases on pectin emulsification properties / Ş. Ürüncüoğlu et al // Current Research in Food Science. – 2021. – Vol. 4. – P. 398-404. https://doi.org/10.1016/j.crfs.2021.05.008.Influence of cations, pH and dispersed phases on pectin emulsification properties / Ş. Ürüncüoğlu et al // Current Research in Food Science. – 2021. – Vol. 4. – P. 398-404. https://doi.org/10.1016/j.crfs.2021.05.008.Mikaelsson M.E. The role of calcium in coagulation and anticoagulation / M.E. Mikaelsson // Developments in Hematology and Immunology. – 1991. – Vol. 26. – P. 35-52. https://doi.org/10.1007/978-1-4615-3900-1_3.Mikaelsson M.E. The role of calcium in coagulation and anticoagulation / M.E. Mikaelsson // Developments in Hematology and Immunology. – 1991. – Vol. 26. – P. 35-52. https://doi.org/10.1007/978-1-4615-3900-1_3.Pectin: An overview of sources, extraction and applications / A. Roman-Benn et al // Food Chemistry Advances. – 2023. – Vol. 2. – Article 100192. https://doi.org/10.1016/j.focha.2023.100192.Pectin: An overview of sources, extraction and applications / A. Roman-Benn et al // Food Chemistry Advances. – 2023. – Vol. 2. – Article 100192. https://doi.org/10.1016/j.focha.2023.100192.Said N.S. Pectin hydrogels: gel-forming behaviors, mechanisms and food applications / N.S. Said, I.F. Olawuyi, W.Y. Lee // Gels. – 2023. – Vol. 9, № 9. – Article 732. https://doi.org/10.3390/gels9090732.Said N.S. Pectin hydrogels: gel-forming behaviors, mechanisms and food applications / N.S. Said, I.F. Olawuyi, W.Y. Lee // Gels. – 2023. – Vol. 9, № 9. – Article 732. https://doi.org/10.3390/gels9090732.The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese / L. Ong et al // International Dairy Journal. – 2013. – Vol. 33, № 2. – P. 135-141. https://doi.org/10.1016/j.idairyj.2013.03.002.The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese / L. Ong et al // International Dairy Journal. – 2013. – Vol. 33, № 2. – P. 135-141. https://doi.org/10.1016/j.idairyj.2013.03.002.Nieuwenhuijse H. Heat-induced changes in milk salts: a review / H. Nieuwenhuijse, T. Huppertz // International Dairy Journal. – 2022. – Vol. 126. – Article 105220. https://doi.org/10.1016/j.idairyj.2021.105220.Nieuwenhuijse H. Heat-induced changes in milk salts: a review / H. Nieuwenhuijse, T. Huppertz // International Dairy Journal. – 2022. – Vol. 126. – Article 105220. https://doi.org/10.1016/j.idairyj.2021.105220.A review on the effect of calcium sequestering salts on casein micelles / G.K. Deshwal et al // Molecules. – 2023. – Vol. 28, № 5. – Article 2085. https://doi.org/10.3390/molecules28052085.A review on the effect of calcium sequestering salts on casein micelles / G.K. Deshwal et al // Molecules. – 2023. – Vol. 28, № 5. – Article 2085. https://doi.org/10.3390/molecules28052085.Wang W. The influence of free calcium and magnesium ions incorporation on the physical properties and protein profiles of sodium caseinate solutions / W. Wang, Q. Lin, X. Li // Journal of Food Measurement and Characterization. – 2025. – Vol. 19, № 11. – P. 8731-8742. https://doi.org/10.1007/s11694-025-03566-2.Wang W. The influence of free calcium and magnesium ions incorporation on the physical properties and protein profiles of sodium caseinate solutions / W. Wang, Q. Lin, X. Li // Journal of Food Measurement and Characterization. – 2025. – Vol. 19, № 11. – P. 8731-8742. https://doi.org/10.1007/s11694-025-03566-2.Milk-clotting properties and primary proteolysis of a lyophilised extract from artichoke flowers (Cynara scolymus L.) / V. Crosetti et al // Food Technology and Biotechnology. – 2023. – Vol. 61, № 3. – P. 402-409. https://doi.org/10.17113/ftb.61.03.23.8142.Milk-clotting properties and primary proteolysis of a lyophilised extract from artichoke flowers (Cynara scolymus L.) / V. Crosetti et al // Food Technology and Biotechnology. – 2023. – Vol. 61, № 3. – P. 402-409. https://doi.org/10.17113/ftb.61.03.23.8142.Milk-gelling properties of proteases extracted from the fruits of Solanum elaeagnifolium Cavanilles / C. Nájera-Domínguez et al // International Journal of Food Science. – 2022. – Article 4625959. https://doi.org/10.1155/2022/4625959.Milk-gelling properties of proteases extracted from the fruits of Solanum elaeagnifolium Cavanilles / C. Nájera-Domínguez et al // International Journal of Food Science. – 2022. – Article 4625959. https://doi.org/10.1155/2022/4625959.Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin / C.L. Esteves et al // Journal of Dairy Science. – 2003. – Vol. 86, № 8. – P. 2558-2567. – https://doi.org/10.3168/jds.S0022-0302(03)73850-8.Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin / C.L. Esteves et al // Journal of Dairy Science. – 2003. – Vol. 86, № 8. – P. 2558-2567. – https://doi.org/10.3168/jds.S0022-0302(03)73850-8.

The authors declare that there are no conflicts of interest present.