Corpus ID: 30049829

Casein micelle structure: a concise review

@article{Phadungath2005CaseinMS,
  title={Casein micelle structure: a concise review},
  author={C. Phadungath},
  journal={Songklanakarin Journal of Science and Technology (SJST)},
  year={2005},
  volume={27},
  pages={201-212}
}
  • 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
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References

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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
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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
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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
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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
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TLDR
Some errors are drawn attention to in the recent article by Winterburn and Phelps1 on the significance of glycosylated proteins. Expand
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