Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5541192 | International Dairy Journal | 2017 | 45 Pages |
Abstract
In recent years there has been an increasing interest in pure casein fractions, particularly β-casein due to its physiochemical properties as well as its bio- and techno-functional properties. A range of methods has been developed for the fractionation of casein into its individual proteins. The present review deals with the current technologies for the isolation and purification of β-casein, especially on a technical scale. Furthermore, the main techno-functional properties of β-casein as well as examples for functional food applications are presented.
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Authors
Zeynep Atamer, Antonie E. Post, Thomas Schubert, Aline Holder, Remko Marcel Boom, Jörg Hinrichs,