Casein micelles with bound lactoferrin or lysozyme were fractionated into sizes ranging in radius from ∼50 to 100 nm. The κ-casein content decreased markedly and the αS-casein/β-casein content increased slightly as micelle size increased. For lactoferrin, higher levels were bound to smaller micelles. The lactoferrin/κ-casein ratio was constant for all micelle sizes, whereas the lactoferrin/αS-c...

Casein micelles contribute to the physicochemical properties of milk and may also influence its functionality. At present, however, there is an incomplete understanding of the casein micelle associated proteins and its diversity among the milk obtained from different species. Therefore, milk samples were collected from seven dairy animals groups, casein fractions were prepared by ultracentrifug...

Casein micelles in skim milk were either untreated (untreated milk) or were cross-linked using transglutaminase (TGA-milk). Added lactoferrin (LF) bound to the casein micelles and followed Langmuir adsorption isotherms. The adsorption level was the same in both milks and decreased the micellar zeta potential, indicating charge neutralization and the formation of complex coacervate-type interact...

Phadungath, C. Casein micelle structure: a concise review Songklanakarin J. Sci. Technol., 2005, 27(1) : 201-212 Milk is a complex biological fluid with high amount of proteins, lipid and minerals. The function of milk is to supply nutrients such as essential amino acids required for the growth of the newborn. In addition, due to the importance of casein and casein micelles for the functional b...

Milk and milk components are mainly used for related food products. Nevertheless, some of the milk constituents such as casein have alternative non-food applications. In ancient Egypt caseinbased glue was first used. Milk casein proteins are also used for other technical applications [1] including plastic manufacturing [2], fiber textile [3], methane gas production [4]. Casein proteins in bovin...

Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage content as well composition soluble proteins in aqueous phase around micelle. objective this study was to determine micelles skim milk MCC containing 7.0 11.6% content. Skim pasteurized concentr...

Casein is one of the milk proteins which have unique characteristic, it called assembly. Assembly casein can interact with or others to form micelle nanoparticle. The nano size accelerate process absorption into body, making suitable as a delivery system nutraceutical food. It happen appropriate temperature. According statement, this research aims determine best temperature for reassembling phe...

curcumin (cur) is the active curcuminoid with many physiological, biochemical, and pharmacological properties. solubility and stability of cur is the limiting factors for realizing its therapeutic potential. bovine β-casein is an abundant milk protein that is highly amphiphilic and self-assembles into stable micellar nanoparticles in aqueous solution. β-casein nanoparticle can solubilize cur mo...