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Molecular surface model of K-Casein [2]. Caseins are a family of phosphoproteins (αS1, αS2, β, κ) that account for nearly 80% of bovine milk proteins [3] and that form soluble aggregates are known as "casein micelles" in which κ-casein molecules stabilize the structure.
Casein (/ ˈ k eɪ s iː n / KAY-seen, from Latin caseus "cheese") is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. [1]
Beginning in the early 1970s, Harold M Farrell Jr. at the US Department of Agriculture developed a colloidal phase separation model for milk casein micelles that form within mammary gland cells before secretion as milk.
Casein is the main protein of milk. Cleavage removes the slightly negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. Because negative charges repel other negative charges, the GMP prevents casein micelles from adhering to each other.
The largest structures in the fluid portion of the milk are "casein micelles": aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle, bonded with the help of nanometer-scale particles of calcium phosphate. Each casein micelle is roughly spherical and about a tenth of a micrometer across.
During the process of milk-clotting, proteases act on the soluble portion of caseins, κ-casein, thus originating an unstable micellar state that results in clot formation. Micelles can also be used for targeted drug delivery as gold nanoparticles. [28]
Casein molecule. Calcium caseinate is one of several milk proteins derived from casein in skim and 1% milk. Calcium caseinate has a papery, sweet and overall bland flavor, and is primarily used in meal preparation and fat breakdown. [1] Caseinates are produced by adding an alkali to another derivative of casein
Milk is a substance consisting mainly of milk fat globules and casein micelles in a continuous phase of water, sugar, whey protein and minerals. Casein micelles consist of mainly α(s1)-casein, α(s2)-casein, β-casein, and κ-casein, where hydrophobic α and β-casein are in the inner sub-micelle and hydrophilic κ-casein is in the outer part.