Different casein preparations are used for stabilizing emulsions and foams. For systems made with aqueous micellar dispersions, the molecular colloidal mechanisms responsible stabilization of oil-water air-water interfaces have not been conclusively ascertained. Whether micelles themselves, small aggregates, or individual molecules at interface is still an open question. Understanding these imp...

Caseins form heterogeneous micelles composed of three types of disordered protein chains (α, β, κ), which include protein-bound calcium phosphate particles. We probe the stability limits of the micelle by applying hydrostatic pressure. The resulting changes of the size distribution and the average molecular weight are recorded in situ with static and dynamic light scattering. Pressure induces i...

Casein micelles in skim milk were either untreated (untreated milk) or were cross-linked using transglutaminase (TGA-milk). Added lactoferrin (LF) bound to the casein micelles and followed Langmuir adsorption isotherms. The adsorption level was the same in both milks and decreased the micellar zeta potential, indicating charge neutralization and the formation of complex coacervate-type interact...

Phadungath, C. Casein micelle structure: a concise review Songklanakarin J. Sci. Technol., 2005, 27(1) : 201-212 Milk is a complex biological fluid with high amount of proteins, lipid and minerals. The function of milk is to supply nutrients such as essential amino acids required for the growth of the newborn. In addition, due to the importance of casein and casein micelles for the functional b...

Casein is one of the milk proteins which have unique characteristic, it called assembly. Assembly casein can interact with or others to form micelle nanoparticle. The nano size accelerate process absorption into body, making suitable as a delivery system nutraceutical food. It happen appropriate temperature. According statement, this research aims determine best temperature for reassembling phe...

A new fast and reliable reversed-phase high-performance liquid chromatographic method is proposed for quantifying all the major casein fractions during cheese proteolysis as an alternative to more complex methodologies. Excellent separation of caseins, para-κ-casein (ρ-κ-CN), αs1-casein (αs1-CN), αs1-I-casein (αs1-I-CN), αs2-casein (αs2-CN), β-casein (β-CN) was achieved, in terms linearity, rep...