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
收藏
页码：115 / 125
页数：11
相关论文
共 50 条
[31]   Convenient genotyping of nine bovine K-casein variants [J].
Pacheco Contreras, Vctor I. ;
Lourenco Jaramillo, Diana L. ;
Parra Bracamonte, Gaspar M. ;
Martinez Gonzalez, Juan C. ;
Sifuentes Rincon, Ana M. .
ELECTRONIC JOURNAL OF BIOTECHNOLOGY, 2011, 14 (04) :12
[32]   Pancreatic hydrolysis of bovine casein: Identification and release kinetics of phosphopeptides [J].
Su, Rongxin ;
Qi, Wei ;
He, Zhimin ;
Yuan, Suxia ;
Zhang, Yubin .
FOOD CHEMISTRY, 2007, 104 (01) :276-286
[33]   Making of Kashkaval cheese from bovine micellar casein powder [J].
Simov, J ;
Maubois, JL ;
Garem, A ;
Camier, B .
LAIT, 2005, 85 (06) :527-533
[34]   Changes in allergenicity characteristics of bovine casein by enzymatic hydrolysis treatment [J].
Liang, Xiaona ;
Qu, Yezhi ;
Zhou, Weini ;
Qin, Rui ;
Bai, Jingyan ;
Cao, Tianyue ;
Pu, Xujia ;
Chu, Yunting ;
Gu, Mingyu ;
Wang, Jing ;
Qian, Shiqun ;
Zhou, Xiujuan .
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (08) :7213-7223
[35]   Effect of temperature on casein micelle composition and gelation of bovine milk [J].
Zhang, Yuan ;
Liu, Dasong ;
Liu, Xiaoming ;
Hang, Feng ;
Zhou, Peng ;
Zhao, Jianxin ;
Zhang, Hao ;
Chen, Wei .
INTERNATIONAL DAIRY JOURNAL, 2018, 78 :20-27
[36]   Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams [J].
Yan, Guosen ;
Li, Yue ;
Wang, Hui ;
Cui, Shibo ;
Li, Yan ;
Zhang, Liebing ;
Yan, Jianguo .
FOOD RESEARCH INTERNATIONAL, 2024, 188
[37]   Properties of casein concentrates containing various levels of beta-casein [J].
Seibel, Jacquelyne R. ;
Molitor, Michael S. ;
Lucey, John A. .
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2015, 68 (01) :24-29
[38]   In vitro gastrointestinal digestion of purified bovine kappa-casein variants A, B, and E: Effects on antioxidant and angiotensin 1-converting enzyme inhibitory capacity [J].
Petrat-Melin, Bjorn ;
Kristiansen, Gitte H. ;
Le, Thao T. ;
Poulsen, Nina A. ;
Larsen, Lotte B. ;
Young, Jette F. .
INTERNATIONAL DAIRY JOURNAL, 2016, 57 :44-51
[39]   Covalent labelling of β-casein and its effect on the microstructure and physico-chemical properties of emulsions stabilized by β-casein and whey protein isolate [J].
Li, Meng ;
Auty, Mark A. E. ;
O'Mahony, James A. ;
Kelly, Alan L. ;
Brodkorb, Andre .
FOOD HYDROCOLLOIDS, 2016, 61 :504-513
[40]   Large-scale isolation of food-grade β-casein [J].
Post, Antonie E. ;
Hinrichs, Joerg .
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2011, 66 (04) :361-364
12345