Perspectives on casein interactions
| Autor: | David S. Horne, John A. Lucey |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Chemistry
0402 animal and dairy science chemistry.chemical_element 04 agricultural and veterinary sciences Calcium 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology Casein micelles Micelle Nanoclusters Hydrophobic effect chemistry.chemical_compound 0404 agricultural biotechnology Milk products Casein Phosphoserine Biophysics Food Science |
| Zdroj: | International Dairy Journal. 85:56-65 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2018.04.010 |
| Popis: | Over the past 60 years considerable progress has been made on understanding the nature of casein interactions. Although there is ongoing debate, most researchers now view that casein micelles are assembled due to the concerted action of two major types of interactions, namely hydrophobic interactions, and formation of calcium phosphate nanoclusters across phosphoserine clusters. This paper provides the authors’ perspectives on these interactions, reviews evidence supporting the involvement of these two types of interactions, critiques some of the proposed models, and gives several examples where these interactions are manipulated to modify the functionality of dairy products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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