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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Veröffentlicht in:Critical reviews in food science and nutrition Jg. 64; H. 22; S. 7916 - 7940
Hauptverfasser: Khan, Muhammed Aslam, Hemar, Yacine, Li, Jiecheng, Yang, Zhi, De Leon-Rodriguez, Luis M.
Format: Journal Article
Sprache:Englisch
Veröffentlicht: United States Taylor & Francis 28.08.2024
Taylor & Francis Ltd
Schlagworte:
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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Zusammenfassung: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.
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ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2023.2193846