Abstract
Publisher Summary This chapter describes the caseins. Preventing the calcification of mammary gland tissue is the main function of caseins. The caseins constitute the main protein fraction of milk. Most of the caseins in milk occur in the form of relatively large colloidal particles, the casein micelles. Caseins can be isolated from milk by isoelectric precipitation. They have specific chemical and physical properties in which they differ largely from other proteins: they possess little or no secondary/tertiary structure (random coil, lack of S-S bridges), they are phosphorylated and assemble in typical mineralized micelle structures. The chapter discusses the interaction of casein micelles and whey protein in heated milk. Peptides derived from caseins play an important role in determining the properties of fermented dairy products like cheese and they are important products of digestion. The chapter also discusses the casein in cheese and yoghurt. Caseinate is obtained by destabilizing milk by a procedure that selectively yields the casein fraction of milk. The application of caseins in non-food uses, such as paint binder and glue are also discussed.
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