Bovine β-casein: Isolation, properties and functionality. A review. (March 2017)

• Record Type: Journal Article
• Authors: Atamer, Zeynep; Post, Antonie E.; Schubert, Thomas; Holder, Aline; Boom, Remko Marcel; Hinrichs, Jörg
• Is Part Of: International dairy journal. Volume 66(2017:Mar.)
• Page Start: 115
• Page End: 125
• Publication Date: 2017-03
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2016.11.010
• Languages: English
• ISSNs: 0958-6946

Abstract

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.