Corpus ID: 30049829

Casein micelle structure: a concise review

  title={Casein micelle structure: a concise review},
  author={C. Phadungath},
  journal={Songklanakarin Journal of Science and Technology (SJST)},
  • C. Phadungath
  • Published 2005
  • Biology
  • Songklanakarin Journal of Science and Technology (SJST)
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 behavior of dairy products, the nature and structure of casein micelles have been studied extensively… Expand
Effect of Ethanol on Physicochemical Properties of Micellar Casein Concentrate
Major milk protein is CN which occurs mainly as micelles. Casein (CN) Micelles are source of Calcium, phosphate and protein. CN micelles comprise of calcium, magnesium, phosphate, and citrate. TheExpand
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Casein (CN) Micelles are nano-capsules created by nature to deliver nutrients, such as Calcium, phosphate and protein, to the neonate. Variation in pH, presence of solvents, and level of differentExpand
Casein nanomicelle as an emerging biomaterial-A comprehensive review.
A detailed review of casein micelles and their fractions, and the physicochemical properties that account for their numerous applications in nutraceutics, pharmaceutics and cosmetics are presented. Expand
Casein Micelles and their Properties: Polydispersity, Association with Vitamin A and Effect of Ultra-High Pressure Homogenization
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31P NMR spectroscopic investigations of caseins treated with microbial transglutaminase
Abstract Caseins – the main constituents of bovine milk proteins – self-assemble into large supramolecular aggregates, so-called casein micelles. The enhancement of the stability of casein micellesExpand
Glycation Reactions of Casein Micelles.
Differences were observed concerning the formation of the advanced glycation end products (AGEs), namely, N(ε)-carboxymethyllysine (CML), pyrraline, pentosidine, and glyoxal-lysine dimer (GOLD). Expand
Study of chymosin hydrolysis of casein micelles under ultra high pressure: Effect on re-association upon pressure release
Abstract The re-association of disintegrated casein micelles was investigated using a combined high pressure and enzymatic treatment with chymosin at 20 °C and 150 or 200 MPa. The amphiphilic,Expand
Investigations on the Effect of Fatty Acid Additives on Casein Micelles: Role of Ethylenic Unsaturation on the Interaction and Structural Diversity
This study provides a very useful information on the binding of fatty acids and helps to evaluate other fatty acid, as well as different small molecules binding in the applicative medicinal purpose. Expand
Effect of casein on pure lecithin liposome: Mixed biomacromolecular system for providing superior stabilization to hydrophobic molecules.
It is found that such mixed system is very efficient to stabilize the hydrophobic drugs (curcumin and β-carotene) for prolonged period than the pure liposome or casein-only. Expand
Colloidal behavior of casein biopolymer in alkaline solution and its application in self-levelling underlayments (SLUs)
In this thesis, casein was investigated with respect to its colloidal properties as well as its application as superplasticizer in cementitious materials. In the pH range of 12 to > 14, firstExpand


The hairy casein micelle: evolution of the concept and its implications for dairy technology
Physico-chemical measurements on the native bovine casein micelle have indicated that the outermost region comprises a diffuse layer of flexible hydrophilic polypeptide chains from the C-terminalExpand
Casein sub-micelles: do they exist?
The model of the casein micelle as a roughly spherical, fairly swollen particle of about 100 nm diameter with a hairy outer layer, is now generally accepted. Several workers have further assumed thatExpand
Rethinking casein micelle structure using electron microscopy
Abstract Numerous models for the structure of casein micelles have been proposed in the past. Based on the chemical and physical properties of micelles, these models fall into two general categories,Expand
Casein interactions : Casting light on the black boxes, the structure in dairy products
This paper reviews the literature on the interactions of the caseins and suggests that the state of association of these proteins is governed by a balance of attractive hydrophobic interactions andExpand
Dairy Chemistry and Biochemistry
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids,Expand
Proteins of Milk
The proteins of milk are of great importance in human nutrition and influence the behavior and properties of the dairy products containing them. They have been studied more extensively than any otherExpand
Dairy Technology: Principles of Milk Properties and Processes
This book covers the chemistry, physics, and microbiology of milk; the main unit operations applied in the manufacture of milk products; and procedures to ensure consumer safety, product quality, andExpand
Milk Proteins
Some errors are drawn attention to in the recent article by Winterburn and Phelps1 on the significance of glycosylated proteins. Expand
Fundamental of Dairy Chemistry, 3 edn
  • 1988
Chemistry of caseins, In Advanced Dairy Chemistry, Vol
  • 1: Proteins (ed. P.F. Fox), Elsevier Science Publisher, Ltd., Essex, pp. 63-110.
  • 1992