Bovine β-casein: Isolation, properties and functionality. A review

被引：72

作者：

Atamer, Zeynep ^{[1
]}

Post, Antonie E. ^{[1
]}

Schubert, Thomas ^{[1
]}

Holder, Aline ^{[1
]}

Boom, Remko Marcel ^{[2
]}

Hinrichs, Joerg ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Soft Matter Sci & Dairy Technol, Garbenstr 21, D-70599 Stuttgart, Germany

[2] Wageningen Univ, Lab Food Proc Engn, POB 17, NL-6700 AA Wageningen, Netherlands

来源：

INTERNATIONAL DAIRY JOURNAL | 2017年 / 66卷

关键词：

LARGE-SCALE ISOLATION; MICELLAR CASEIN; MILK-PROTEINS; EMULSIFYING PROPERTIES; ELECTRON-MICROSCOPY; GEL CHROMATOGRAPHY; SODIUM CASEINATE; FOOD PROTEINS; CROSS-LINKING; PEPTIDES;

D O I：

10.1016/j.idairyj.2016.11.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In recent years there has been an increasing interest in pure casein fractions, particularly beta-casein due to its physiochemical properties as well as its bio- and techno-functional properties. A range of methods has been developed for the fractionation of casein into its individual proteins. The present review deals with the current technologies for the isolation and purification of beta-casein, especially on a technical scale. Furthermore, the main techno-functional properties of beta-casein as well as examples for functional food applications are presented. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：115 / 125

页数：11

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