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

被引：67
|
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
收藏
页码：115 / 125
页数：11
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