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Manufacture of Milk and Whey products: Caseins, Caseinates and Micellar Casein
2022Caseins, caseinates and micellar caseins are widely used as ingredients in many food and non-food applications. Separation of caseins from the remaining milk constituents (mainly whey proteins, lactose, minerals) can be achieved by selective precipitation using acid or rennet, or by applying membrane filtration techniques. With membrane filtration, the
Raak, Norbert, Corredig, Milena
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Casein Genes and Genetic Engineering of the Caseins
1986The caseins are the major proteins of milk providing needed amino acids to the suckling infant. The bovine caseins have been the most thor oughly studied and serve as the principal basis for the dairy industry. The bovine caseins are comprised of 4 major polypeptide families: αsl-, αs2-, s-, and κ-caseins (52).
Y, Kang +2 more
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Hydration of casein micelles and caseinates: Implications for casein micelle structure
International Dairy Journal, 2017Abstract By studying the hydration of casein micelles using a variety of techniques, a distinction could be made between water that appeared bound by the protein (∼0.5 g g−1 protein), water associated with the κ-casein brush (∼1.0 g g−1 protein) and water entrapped in the casein micelles (∼1.8 g g−1 protein), yielding a total micellar hydration of ∼3.
Thom Huppertz +5 more
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Role of Casein in Casein-Induced Amyloidosis of Mice
International Archives of Allergy and Applied Immunology, 2009The present study of casein-induced amyloidosis of mice was intended to determine if there is any relation between the deposition of injected casein in the mouse spleen and sites of amyloid formation in the spleen. Using the technique of autoradiography, evidence was obtained that, throughout much of the course of amyloid induction, at least a portion ...
R T, Schultz, F, Milgrom
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