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, 2022 Caseins play a central role in the dairy sector, as it is their controlled coagulation that allows the conversion of milk into cheese, yoghurt and caseinates, but also the creation of high-quality co-products from whey. Understanding caseins, their association into casein micelles and the properties of casein micelles is thus very important.
Huppertz, Thom, Gazi, Inge
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Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles
Food Research International, 2017It is essential for yak cheese processing to understand the rennet-induced coagulation properties of gel formation from casein micelles. We have previously discovered that yak milk requires a longer incubation time but forms stronger gels compared with cow milk. In this study, we are aiming to understand the rennet-induced coagulation properties of yak
Fazheng Ren, Yan Zhang, Pengjie Wang
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The effects of different cations on the physicochemical characteristics of casein micelles
Food Chemistry, 2005 Physicochemical characterisation of casein micelles suspended in milk ultrafiltrate and enriched with different cations (Fe, Cu, Ca, Zn and Mg) was investigated.
Yvon le Graet +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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Glycation Reactions of Casein Micelles
Journal of Agricultural and Food Chemistry, 2016After suspensions of micellar casein or nonmicellar sodium caseinate had been heated, respectively, in the presence and absence of glucose for 0-4 h at 100 °C, glycation compounds were quantitated. The formation of Amadori products as indicators for the "early" Maillard reaction were in the same range for both micellar and nonmicellar caseins ...
Ulrike, Moeckel +4 more
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Casein micelles and their internal structure
Advances in Colloid and Interface Science, 2012The internal structure of casein micelles was studied by calculating the small-angle neutron and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of the scattering contrast and composition. We predicted experimental SANS, SAXS, SLS spectra self consistently using independently determined parameters for composition ...
de Kruif, C.G. +3 more
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Casein Micelles and Micelles of ϰ- and β-Casein
1982The tendency of proteins to associate in aqueous solution is well known. Most proteins form oligomers or undergo a series of consecutive association steps. A limited number, however, among which are ϰ- and β-casein, exhibit soaplike micellization.
T. A. J. Payens, H. J. Vreeman
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Destabilization of Casein Micelles by Lysozyme
Canadian Journal of Biochemistry, 1971Lysozyme has been demonstrated to bring about coagulation of casein micelles in a manner similar to the action of rennin. Both the rennin and lysozyme catalyzed reactions show similar pH optima and calcium ion dependencies. The differences in specificities of these two enzymes suggest that the carbohydrate moiety of the casein glycoprotein plays a ...
M, Bakri, F H, Wolfe
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Stability of buffalo casein micelles
Journal of Dairy Research, 1979SUMMARYBuffalo skim-milk is less heat stable than cow skim-milk. Interchanging ultracentrifugal whey (UCW) and milk diffusate with micellar casein caused significant changes in the heat stability of buffalo casein micelles (BCM) and cow casein micelles (CCM).
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Properties of artificial casein micelles
Journal of Dairy Research, 1979SUMMARYA survey is given of the relationships between various properties of artificial casein micelle systems and their composition with respect to αs1-, β and κ-casein, colloidal phosphate and citrate. Properties investigated were: the amount of colloidal phosphate, the micellar size, and the stability of the micelle towards dialysis, pressure ...
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