Casein is the dominant protein of cow’s milk, accounting for 80% of milk proteins. It is found naturally in the form of spherical micelles with a particle diameter typically between 50 and 200 nm. The desirable properties of this naturally-derived biopolymer include, substaintial hydrophobic and hydrophilic regions, the ability to self-assemble to form nano-size micelles, and excellent thermal stability offering enormous potential to be an excellent carrier for bioactive food ingredients of hydrophobic or sensitive properties. In addition, the recent understanding of the physico-chemical properties of each of the protein’s fractions has enhanced the use of casein for novel technologies and new applications. This book chapter reviews the physico-chemical properties of protein fractions in casein micelles, possible structural models of casein micelles, utilization and application of casein encapsulation techniques, casein delivery systems and the categories of food ingredients that ca
|Title of host publication||Nanoparticles of Casein Micelle for Encapsulation of Food Ingredients|
|State||Published - Jun 2019|
Chen, H., Wooten, H., Thompson, L., & Pan, K. (2019). Nanoparticles of Casein Micelle for Encapsulation of Food Ingredients. In Nanoparticles of Casein Micelle for Encapsulation of Food Ingredients (Vol. I, pp. 37-68). Academic Press.