Production and Physicochemical Properties of Casein-Based Adhesives

In this study, different adhesives manufactured by using various casein powders (micellar casein, αS-, β- and ĸ-casein fractions, sodium caseinate calcium caseinate) were investigated for their properties potential application in the food industry. Casein-based sources of caseins produced differences adhesive strength determined. For isolation methods selective solubility, precipitation a decanter centrifuge (for separation precipitated supernatant) used. Achieved purities κ-casein fractions higher than 25, 91 54%, respectively. Results showed that type raw material used production had an influence on highest was achieved with enriched αS-casein fraction micellar casein.