Cover Image

Casein : structural properties, uses, health benefits and nutraceutical applications /

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discuss...

Full description

Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: El-Bakry, Mamdouh, Mehta, Bhavbhuti M.
Format: eBook
Language:English
Published: [S.l.] : Academic Press, 2024.
Subjects:
Casein.
Caseins
Caséine.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • 3.2 Casein chemistry and structural characteristics
  • 3.2.1 Casein chemistry
  • 3.2.2 Casein micelle structure
  • 3.3 Properties and functionalities of caseins and casein micelles as food ingredients
  • 3.3.1 Caseins as surface active component
  • 3.3.2 Caseins as gelling agent
  • 3.3.3 Casein assemblies as delivery systems
  • 3.4 Conclusion
  • References
  • 4 Structure of casein micelles
  • 4.1 Introduction
  • 4.2 Caseins
  • 4.3 Protein-protein interactions
  • 4.4 Colloidal calcium phosphate
  • 4.5 Casein micelle structure models
  • 4.5.1 Coat-core model
  • 4.5.2 Submicelle model
  • 4.5.3 Internal structure models
  • 4.6 Stabilization of casein micelles
  • 4.7 Conclusions
  • References
  • 5 Isolation, fractionation, and enrichment of casein fractions: conventional, emerging and lab techniques
  • 5.1 Introduction-milk casein and casein fractions
  • 5.2 Isolation of casein from milk
  • 5.2.1 Precipitation by acidification − isoelectric precipitation
  • 5.2.2 Precipitation by rennet-renneting
  • 5.2.3 Centrifugation
  • 5.2.4 Membrane filtration
  • 5.2.5 Other methods
  • 5.3 Casein fractions
  • 5.4 Fractionation approaches
  • 5.4.1 Electrophoresis methods for casein fractionation
  • 5.4.1.1 Gel electrophoresis
  • 5.4.1.2 Capillary electrophoresis
  • 5.4.2 Chromatographic methods for casein fractionation
  • 5.4.2.1 Size exclusion or gel chromatography
  • 5.4.2.2 Liquid chromatography
  • 5.4.2.3 Ion-exchange chromatography
  • 5.4.3 Membrane filtration for casein enrichment of dairy-based ingredients
  • 5.5 Conclusions
  • References
  • 6 Current concepts of casein and casein micelle structure, interactions, and dynamics
  • 6.1 Introduction
  • 6.2 The science of intrinsically disordered proteins applied to the caseins
  • 6.2.1 Intrinsically disordered proteins have a high proportion of amino acid residues of low hydrophobicity and, concomitan.