1,546 Results Found

The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and individual caseins were investigated. Adding 0.03 units of chymosin/mL led to the casein micelles in skim milk coagulating after a 3 h incubation per...

Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the resea...

Heterologous expression of caseins in non-mammalian systems offers a sustainable and scalable alternative for producing milk proteins, with potential applications in the food and biopharmaceutical industries. However, a significant challenge in these...

The effects of microbial transglutaminase (MTGase) cross-linking on the physicochemical characteristics of individual caseins were investigated. MTGase was used to modify three major individual caseins, namely, κ-casein (κ-CN), αS-c...

The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large collo...

Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase. This stu...

Membrane filtration, especially in combination with diafiltration, can affect the colloidal structure of casein micelles in milk and concentrated milks. The partial dissociation of casein proteins from the casein micelles into the serum phase has bee...

Acute-feeding and multiple-day studies have demonstrated that milk containing A2 β-casein only causes fewer symptoms of lactose intolerance (LI) than milk containing both A1 and A2 β-caseins. We conducted a single-meal study to evaluate the...

Severe gastrointestinal symptoms (GIS) and food hypersensitivity are tightly associated in young individuals with autism spectrum disorders (ASD). Here, we explored the relationship of GIS (gastrointestinal severity index, ROMA IV criteria, Bristol s...

This study systematically investigated the differences in allergenicity of casein in cow milk (CM), goat milk (GM), camel milk (CAM), and mare milk (MM) from protein structures using bioinformatics. Primary structure sequence analysis reveals high se...

Protein hydrolysates are, in general, mixtures of amino acids and small peptides able to supply the body with the constituent elements of proteins in a directly assimilable form. They are therefore characterised as products with high nutritional valu...

Calcium-sensitive caseins are the main protein component of milk. In the goat, they are encoded by three genes (CSN1S1, CSN2, and CSN1S2) located on chromosome 6. A high number of alleles has been discovered for these genes in the goat species, respo...

The effects of ultrasonic treatment (UT)-assisted transglutaminase (TGase) catalysis on the physicochemical properties of individual αs-casein (αs-CN), β-casein (β-CN), and κ-casein (κ-CN) were investigated. After 60 min of incubation at 30 °C, αs-CN...

Electrodialysis with a bipolar membrane coupled to an ultrafiltration module (EDBM-UF) is a hybrid technology recently developed as an ecofriendly alternative to chemical acidification to produce casein and caseinate from skim milk. In this study, th...

Lactic acid bacteria (LAB) potential in the food industry and in the biotechnological sector is a well-established interest. LAB potential in counteracting especially food-borne infections has received growing attention, but despite being a road full...

Goat caseins are highly polymorphic proteins that affect milk functional properties. In this study, an in silico approach was employed to analyze the influence of goat casein allelic variants on the quantity and bioactivity potential of peptides rele...

The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from Yarrowia...

Non-covalent interactions and in vitro radical scavenging activities of the complexes formed by the commercial milk protein product caseinate and one of the two polyphenols (galangin and genistein) were assessed by the multi-spectroscopic techniques,...

Lactose maldigesters report an increase in abdominal pain due to the consumption of milk containing a mixture of A1 and A2 β-casein as compared to milk containing only A2 β-casein. Gastric transit affects gastrointestinal symptoms and rapid...

It is known that casein hydrolysis accelerates gastrointestinal transit in comparison to intact casein, although the effect of the protein hydrolysis on the composition of the digests is not fully understood. The aim of this work is to characterize,...

The work presents the kinetic and isotherm studies of silver binding on casein, which was carried out using batch sorption technique. Moreover, the influence of light irradiation on the process was shown. In order to investigate the mechanism of meta...

True lactose intolerance (symptoms stemming from lactose malabsorption) is less common than is widely perceived, and should be viewed as just one potential cause of cows’ milk intolerance. There is increasing evidence that A1 beta-casein, a protein p...

Approximately 30% of milk protein is β-casein. We aimed to determine whether lactose maldigesters who chronically consumed two cups of A1/A2 milk (containing 75% A1 β-casein and 25% A2 β-casein) would adapt to have fewer intolerance sy...

This study explored the functionalization of sodium caseinate (NaCas) using environmentally friendly approaches to improve the mechanical and structural properties of the derived films. NaCas functionalization was achieved through casein crosslinking...

Immunomodulatory nutraceuticals have garnered special attention due to their therapeutic potential for the amelioration of many chronic inflammatory conditions. Macrophages are key players in the induction, propagation and resolution of inflammation,...

The growing threat of antimicrobial resistance has intensified the search for alternative strategies to conventional antibiotics and preservatives. Casein-derived antimicrobial peptides (CDAMPs), generated through proteolysis, exhibit potent activity...

During the thermal processing of dairy products, the Maillard reaction occurs between milk proteins and lactose, resulting in the formation of various products including glycated proteins. In this study, lactose-glycated casein was generated through...

This research aims to investigate the properties of nano- and micro-sized casein hydrogels crosslinked by sodium tripolyphosphate as drug delivery systems. Benzydamine hydrochloride was chosen as a model hydrophilic drug. The gels were synthesized by...

Casein is often used as an eco-friendly wood adhesive. In this study, we used casein for soil cementation by mixing it with Jumunjin sand, sodium hydroxide (SH), and calcium hydroxide (CH) as a standard casein formula. The modified casein binder with...

Casein, the main phosphoprotein in milk, has a multifaceted molecular structure and unique physicochemical properties that make it a viable candidate for biomedical use, particularly in wound healing. This review presents a concise analysis of casein...

Antimicrobial textile structures are developed based on polypropylene (PP) and a natural material, hydrolyzed casein. The casein, from bovine milk, is subjected to acid hydrolysis in aqueous media, then blended into the PP matrix in the melt phase by...

Even though casein has an intrinsic potential ability to act as a flame retardant (FR) additive, the research regarding the FR performance of casein filled polymeric composites has not been thoroughly conducted. In the present work, two commercial ca...

One of the ways to modify selected parameters of lime mortars is the use of biopolymers of animal origin, such as bone glue, skin glue, bovine blood, eggs, and casein. These are protein-based biopolymers. Casein is an example of an organic polymer pr...

This article discusses the influence of conversion casein coatings with a thickness of about 20 µm on the structure and the corrosion behavior of two magnesium alloys: MgCa2Zn1 and MgCa2Zn1Gd3. Casein is a protein that, along with whey protein,...

The effective use of natural casein-based adhesives requires the reduction of shrinkage phenomena associated with the evaporation of water, which is largely used for preparation. After the procedure optimization of a casein natural glue by aid of an...

Casein glycomacropeptide (GMP) is known to promote the in vitro growth of Bifidobacteria and Lactobacilli. In this paper, we used conventional culture techniques and fluorescent in situ hybridization (FISH) techniques to investigate the effect of cas...

Multilayer films containing α- and β-casein and polypeptides, poly-L-lysine (PLL), and poly-L-arginine (PLArg) were formed by the layer-by-layer technique and Fourier Transform InfraRed spectroscopy with Attenuated Total Reflection (FTIR-A...

In view of the threat to local breeds resulting from intensive animal production, many studies are conducted in search of arguments confirming their importance in food production. In the case of milk production, not only is its quantity important, bu...

Chronic wound treatment accounts for a substantial percentage of the medical expenses worldwide. Improving and developing novel wound care systems can potentially help to handle this problem. Wound dressings loaded with antiseptics may be an importan...

The presented studies focused on the specificity binding of particular casein fractions: αS1-, β- and κ-casein (αS1CN, βCN, κCN), with zinc ions. The binding mechanism was determined by kinetic modeling using results...

The poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications. This study aimed to improve the rehydration properties of MC powder...

In this study, milk protein casein was glycated by oligochitosan through the catalysis of transglutaminase (TGase) and then hydrolyzed by trypsin. The obtained glycated casein hydrolysates (GCNH) were assessed for their anti-inflammatory activities,...

Casein is among the most abundant proteins in milk and has high nutritional value. Casein’s interactions with polysaccharides, polyphenols, and metal ions are important for regulating the functional properties and textural quality of dairy food...

In milk, casein proteins orientate themselves into spherical micellar structures with hydrophobic casein subtypes concentrated in the core, while hydrophilic casein subtypes populate the exterior. Previous research demonstrated that milk with the add...

Considering casein haplotype variants rather than SNPs may maximize the understanding of heritable mechanisms and their implication on the expression of functional traits related to milk production. Effects of casein complex haplotypes on milk yield,...

Micellar casein fibers of defined size and internal structure can be produced by the extrusion of cold-renneted casein micelles into a warm, calcium-rich coagulation bath. Calcium phosphate contacts within the casein matrix are important for fiber st...

We designed and characterized chitosan–caseinate fibers processed through wet spinning for biomedical applications such as drug delivery from knitted medical devices. Sodium caseinate was either incorporated directly into the chitosan dope or a...

The effect of different high-pressure processing (HPP) treatments on casein micelles was analyzed through scanning electron microscopy (SEM) and a particle size distribution analysis. Raw whole and skim milk samples were subjected to HPP treatments a...

β-casein is a primary protein in milk, and its variants have been associated with changes in the protein content of bovine milk. However, there has been little research focused on the effects of β-casein variants on milk metabolites. In the...

For the determination of the binding of heated cow’s milk whey proteins such as β-lactoglobulin to the receptors expressed on immune cells, inhibition ELISA with the soluble form of the receptor for advanced glycation end products (sRAGE) and scaveng...