Modifications of structures and functions of caseins: a scientific and technological challenge

Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein mi...

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Veröffentlicht in:	Dairy science & technology 2015-11, Vol.95 (6), p.831-862
Hauptverfasser:	Broyard, Camille, Gaucheron, Frédéric
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Chemistry Chemistry and Materials Science Food Science Life Sciences Microbiology Review Paper
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container_title	Dairy science & technology
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creator	Broyard, Camille Gaucheron, Frédéric
description	Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.
doi_str_mv	10.1007/s13594-015-0220-y
format	Article
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title	Modifications of structures and functions of caseins: a scientific and technological challenge
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