Fabrication, characterization, and potential applications of re-assembled casein micelles

Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein ty...

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Vydáno v:	Critical reviews in food science and nutrition Ročník 64; číslo 22; s. 7916 - 7940
Hlavní autoři:	Khan, Muhammed Aslam, Hemar, Yacine, Li, Jiecheng, Yang, Zhi, De Leon-Rodriguez, Luis M.
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Taylor & Francis 28.08.2024 Taylor & Francis Ltd
Témata:	Animals calcium Calcium phosphates Casein Casein nanoparticles Caseins - chemistry Chemical properties Chemical treatment Chymosin citrates colloidal calcium phosphate Electrochemistry encapsulation Ethanol Fabrication Food Food Handling - methods Food industry high pressure treatment Hydrostatic pressure Impurities Industrial production ingredients Micelles Milk Milk - chemistry nanocarriers phosphates Phosphorylation Physicochemical properties Pressure effects re-assembled casein micelles Substrates synthetic casein micelles Casein nanoparticles encapsulation colloidal calcium phosphate re-assembled casein micelles synthetic casein micelles
ISSN:	1040-8398, 1549-7852, 1549-7852
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Abstract	Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein type (α s -, β-, and κ-casein) and the extent of their phosphorylation. rCMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles. More recently, the applications of rCMs have been investigated, these include their use as a nanocarrier of bioactive molecules and as electrode-bound substrates to monitor chymosin activity by electrochemistry, to cite a few. Moreover, the potential to use rCMs in both food and non-food applications remains to be fully exploited. The advantage of choosing rCMs over nCMs as an encapsulant and a lucrative food ingredient is due to their more efficient preparation and being free from impurities. In this review, we report on the formulation of rCMs, their physico-chemical properties and their behavior under different physico-chemical treatments, along with the applications and challenges of rCMs in food systems and their industrial production as a dairy ingredient.
AbstractList	Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein type (α s -, β-, and κ-casein) and the extent of their phosphorylation. rCMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles. More recently, the applications of rCMs have been investigated, these include their use as a nanocarrier of bioactive molecules and as electrode-bound substrates to monitor chymosin activity by electrochemistry, to cite a few. Moreover, the potential to use rCMs in both food and non-food applications remains to be fully exploited. The advantage of choosing rCMs over nCMs as an encapsulant and a lucrative food ingredient is due to their more efficient preparation and being free from impurities. In this review, we report on the formulation of rCMs, their physico-chemical properties and their behavior under different physico-chemical treatments, along with the applications and challenges of rCMs in food systems and their industrial production as a dairy ingredient. Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein type (αₛ-, β-, and κ-casein) and the extent of their phosphorylation. rCMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles. More recently, the applications of rCMs have been investigated, these include their use as a nanocarrier of bioactive molecules and as electrode-bound substrates to monitor chymosin activity by electrochemistry, to cite a few. Moreover, the potential to use rCMs in both food and non-food applications remains to be fully exploited. The advantage of choosing rCMs over nCMs as an encapsulant and a lucrative food ingredient is due to their more efficient preparation and being free from impurities. In this review, we report on the formulation of rCMs, their physico-chemical properties and their behavior under different physico-chemical treatments, along with the applications and challenges of rCMs in food systems and their industrial production as a dairy ingredient. Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein type (αs-, β-, and κ-casein) and the extent of their phosphorylation. rCMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles. More recently, the applications of rCMs have been investigated, these include their use as a nanocarrier of bioactive molecules and as electrode-bound substrates to monitor chymosin activity by electrochemistry, to cite a few. Moreover, the potential to use rCMs in both food and non-food applications remains to be fully exploited. The advantage of choosing rCMs over nCMs as an encapsulant and a lucrative food ingredient is due to their more efficient preparation and being free from impurities. In this review, we report on the formulation of rCMs, their physico-chemical properties and their behavior under different physico-chemical treatments, along with the applications and challenges of rCMs in food systems and their industrial production as a dairy ingredient. Re-assembled casein micelles ( CMs), were formulated in the 1970s as a model system to understand native casein micelles ( CMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of CMs, such as minerals (citrate, phosphate, and calcium), casein type (α -, β-, and κ-casein) and the extent of their phosphorylation. CMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles. More recently, the applications of CMs have been investigated, these include their use as a nanocarrier of bioactive molecules and as electrode-bound substrates to monitor chymosin activity by electrochemistry, to cite a few. Moreover, the potential to use CMs in both food and non-food applications remains to be fully exploited. The advantage of choosing CMs over CMs as an encapsulant and a lucrative food ingredient is due to their more efficient preparation and being free from impurities. In this review, we report on the formulation of CMs, their physico-chemical properties and their behavior under different physico-chemical treatments, along with the applications and challenges of CMs in food systems and their industrial production as a dairy ingredient. Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein type (αs-, β-, and κ-casein) and the extent of their phosphorylation. rCMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles. More recently, the applications of rCMs have been investigated, these include their use as a nanocarrier of bioactive molecules and as electrode-bound substrates to monitor chymosin activity by electrochemistry, to cite a few. Moreover, the potential to use rCMs in both food and non-food applications remains to be fully exploited. The advantage of choosing rCMs over nCMs as an encapsulant and a lucrative food ingredient is due to their more efficient preparation and being free from impurities. In this review, we report on the formulation of rCMs, their physico-chemical properties and their behavior under different physico-chemical treatments, along with the applications and challenges of rCMs in food systems and their industrial production as a dairy ingredient.Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works allowed an understanding of the critical factors involved in the formation of rCMs, such as minerals (citrate, phosphate, and calcium), casein type (αs-, β-, and κ-casein) and the extent of their phosphorylation. rCMs were also used to understand the effect of treatments such as ethanol, high hydrostatic pressure and heating on the stability and integrity of the micelles. More recently, the applications of rCMs have been investigated, these include their use as a nanocarrier of bioactive molecules and as electrode-bound substrates to monitor chymosin activity by electrochemistry, to cite a few. Moreover, the potential to use rCMs in both food and non-food applications remains to be fully exploited. The advantage of choosing rCMs over nCMs as an encapsulant and a lucrative food ingredient is due to their more efficient preparation and being free from impurities. In this review, we report on the formulation of rCMs, their physico-chemical properties and their behavior under different physico-chemical treatments, along with the applications and challenges of rCMs in food systems and their industrial production as a dairy ingredient.
Author	De Leon-Rodriguez, Luis M. Khan, Muhammed Aslam Li, Jiecheng Hemar, Yacine Yang, Zhi
Author_xml	– sequence: 1 givenname: Muhammed Aslam surname: Khan fullname: Khan, Muhammed Aslam organization: Institute for Advanced Study, Shenzhen University – sequence: 2 givenname: Yacine surname: Hemar fullname: Hemar, Yacine organization: Institute for Advanced Study, Shenzhen University – sequence: 3 givenname: Jiecheng surname: Li fullname: Li, Jiecheng organization: School of Chemical Sciences, The University of Auckland – sequence: 4 givenname: Zhi surname: Yang fullname: Yang, Zhi organization: School of Food and Advanced Technology, Massey University – sequence: 5 givenname: Luis M. surname: De Leon-Rodriguez fullname: De Leon-Rodriguez, Luis M. organization: School of Chemical Sciences, The University of Auckland
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/36995267$$D View this record in MEDLINE/PubMed
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Snippet	Re-assembled casein micelles (rCMs), were formulated in the 1970s as a model system to understand native casein micelles (nCMs) in milk. These early works... Re-assembled casein micelles ( CMs), were formulated in the 1970s as a model system to understand native casein micelles ( CMs) in milk. These early works...
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SubjectTerms	Animals calcium Calcium phosphates Casein Casein nanoparticles Caseins - chemistry Chemical properties Chemical treatment Chymosin citrates colloidal calcium phosphate Electrochemistry encapsulation Ethanol Fabrication Food Food Handling - methods Food industry high pressure treatment Hydrostatic pressure Impurities Industrial production ingredients Micelles Milk Milk - chemistry nanocarriers phosphates Phosphorylation Physicochemical properties Pressure effects re-assembled casein micelles Substrates synthetic casein micelles
Title	Fabrication, characterization, and potential applications of re-assembled casein micelles
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