Casein

Structural Properties, Uses, Health Benefits and Nutraceutical Applications

1st Edition - June 20, 2024
Editors: Mamdouh El-Bakry, Bhavbhuti M. Mehta
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 8 3 6 - 0
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 1 4 - 8

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in additi… Read more

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Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in addition to exploring its health benefits and uses in manufacturing, such as in cheese products. Sections include in-depth discussions on the future scope, challenges, and market trends of this protein. This book is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.

Cover image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Chapter 1. Casein: types, applications and gastric digestion
Abstract
1.1 Introduction
1.2 Types of casein
1.3 Food and nonfood applications of casein
1.4 Gastric digestion of casein
1.5 Conclusion
References
Chapter 2. Casein: posttranslational modifications
Abstract
2.1 Introduction
2.2 Casein synthesis and micelles formation
2.3 Posttranslational mechanisms
2.4 Glycosylation
2.5 Disulfide bonds
2.6 Kappa casein modification during gastrointestinal digestion
2.7 Conclusion
References
Chapter 3. Chemistry and properties of the caseins
Abstract
3.1 Introduction
3.2 Casein chemistry and structural characteristics
3.3 Properties and functionalities of caseins and casein micelles as food ingredients
3.4 Conclusion
References
Chapter 4. Structure of casein micelles
Abstract
4.1 Introduction
4.2 Caseins
4.3 Protein–protein interactions
4.4 Colloidal calcium phosphate
4.5 Casein micelle structure models
4.6 Stabilization of casein micelles
4.7 Conclusions
References
Chapter 5. Isolation, fractionation, and enrichment of casein fractions: conventional, emerging and lab techniques
Abstract
5.1 Introduction—milk casein and casein fractions
5.2 Isolation of casein from milk
5.3 Casein fractions
5.4 Fractionation approaches
5.5 Conclusions
References
Chapter 6. Current concepts of casein and casein micelle structure, interactions, and dynamics
Abstract
6.1 Introduction
6.2 The science of intrinsically disordered proteins applied to the caseins
6.3 The science of calcium phosphate sequestration by phosphorylated intrinsically disordered proteins
6.4 Multivalent-binding model of the cow casein micelle
6.5 Conclusions
References
Chapter 7. β-Casein: type A1 and A2
Abstract
7.1 Introduction
7.2 β-Casein variants in dairy cows
7.3 Effects of β-casein variants on milk yield and composition
7.4 Effects of β-casein variants on technofunctional properties of milks
7.5 Effects of β-casein variants on human health
7.6 Analytical methods
7.7 Current situation of A2 milk (A2 milk market and consumers preferences)
7.8 Conclusions
Acknowledgments
References
Chapter 8. Processed induced changes in casein during the manufacture of milk and dairy products
Abstract
8.1 Introduction
8.2 Heat treatment
8.3 pH
8.4 Homogenization and air incorporation
8.5 Salts
8.6 Spray drying
8.7 Enzymes
8.8 “Emerging technologies” (high hydrostatic pressure, ultrasound, and membrane filtration)
8.9 Conclusion
References
Chapter 9. Casein as ingredients: production and application
Abstract
9.1 Introduction
9.2 Acid casein
9.3 Rennet casein
9.4 Caseinates
9.5 Micellar casein
9.6 Milk protein concentrates
9.7 Conclusion
References
Chapter 10. Analytical techniques for casein and its fractions
Abstract
10.1 Introduction: overview of milk casein and its fractions
10.2 Analytical methods for casein and its fractions
10.3 Conclusions
References
Chapter 11. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products
Abstract
11.1 Introduction
11.2 Microscopic techniques in dairy foods
11.3 Characterization of the structure of casein micelles using microscopic methods
11.4 Effects of different treatments on the microscopic characterization of casein micelles
11.5 Conclusions
References
Chapter 12. Casein polymorphisms and implications in cheesemaking
Abstract
12.1 Introduction
12.2 Description of casein polymorphisms
12.3 Cheese production process
12.4 Influence of casein polymorphisms on cheesemaking
12.5 Conclusions
References
Chapter 13. Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical, and processing properties
Abstract
13.1 Introduction
13.2 Milk casein variants and their effect on milk composition and processing properties
13.3 Goat milk protein variants and nutraceutical potential on human health
13.4 Conclusions
References
Chapter 14. Use of casein in the manufacture of processed cheese
Abstract
14.1 Introduction
14.2 Processed cheese—when and why was the idea born?
14.3 Principles and steps in processed cheese manufacturing
14.4 Emulsifying salts and their synergistic effect with caseins
14.5 Natural cheese and its effect on processed cheese functional properties
14.6 Cheese analogs and imitations
14.7 The role of caseins in processed cheese and cheese analogs manufacturing and possible effect on their properties
14.8 The role of rennet casein in processed cheese and cheese analog: manufacturing and functional properties
14.9 The role of acid casein in processed cheese and cheese analog: manufacturing and functional properties
14.10 The role of micellar casein in processed cheese and cheese analog: manufacturing and functional properties
14.11 The role of sodium caseinate in processed cheese and cheese analog: manufacturing and functional properties
14.12 The role of various casein sources combinations in processed cheese and cheese analog: manufacturing and functional properties
14.13 Conclusions
References
Chapter 15. Caseins in equid’s milk: the hard cheese-making process with milk produced by nonruminant herbivores
Abstract
15.1 Introduction
15.2 Milk casein micelles
15.3 Equids evolution
15.4 Use of equid milk in human nutrition
15.5 Cheese-making process
15.6 Use of equids milk for cheese making
15.7 Effects of dairy species on milk coagulation properties
15.8 Conclusions
References
Chapter 16. Nutraceutical properties of milk caseins
Abstract
16.1 Introduction
16.2 Production of bioactive compounds from milk caseins
16.3 Nutraceutical effects of bioactive peptides
16.4 Conclusions
References
Chapter 17. Use of casein for pharmaceutical applications
Abstract
17.1 Introduction
17.2 Casein in nanosized drug carriers
17.3 Casein-based magnetic nanoparticles
17.4 Casein in multilayer films
17.5 Casein gels
17.6 Casein as an excipient in pharmaceutical technology
17.7 Stabilizing properties of casein
17.8 Challenges and future perspectives
17.9 Conclusion
References
Chapter 18. Casein-derived bioactive peptides
Abstract
18.1 Introduction
18.2 Generation of casein-derived bioactive peptides
18.3 Biological activities of casein-derived bioactive peptides
18.4 Application of in silico approaches during the study of casein-derived peptides
18.5 In vivo evaluation of casein-derived peptides
18.6 Industrial applications and commercialization of casein-derived peptides
18.7 Conclusion and future perspectives
References
Chapter 19. Antimicrobial activities of casein
Abstract
19.1 Introduction
19.2 Antimicrobial peptides: production methods
19.3 Conclusions
References
Chapter 20. Phosphopeptides of casein: potential nutraceuticals
Abstract
20.1 Introduction
20.2 Casein phosphopeptide identification and characterization
20.3 Casein phosphopeptide biological function
20.4 Conclusion
References
Chapter 21. Casein: allergenicity and molecular properties
Abstract
21.1 Introduction
21.2 Molecular properties of caseins
21.3 Functional properties and applications
21.4 Cow’s milk allergenicity
21.5 Milk-processing strategies to mitigate casein allergenicity
21.6 Cow’s milk allergenicity prevention, management, and therapeutic approaches
21.7 Conclusions and future perspectives
References
Chapter 22. The nonfood applications of casein
Abstract
22.1 Introduction
22.2 Casein-based adhesives
22.3 Casein latexes and coatings
22.4 Casein-based packaging films and biomaterials
22.5 Biosensors
22.6 Dentistry applications of casein
22.7 Conclusions
References
Index

Mamdouh El-Bakry

Dr. Mamdouh El-Bakry is currently working the food industry, after gaining experience in the higher education and research sectors. He has 25 years of experience in Research, Teaching and Food Products Development as well as Food Industry. He graduated with Honors with a B.Sc. in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007, and a Ph.D. in processed cheese from UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited a book ‘Microstructure of Dairy Products’ (Wiley, 2018) and another 2 books ‘Processed Cheese Science and Technology’ (Elsevier, 2022) and ‘Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications (Elsevier, 2024)’.

Affiliations and expertise

Regulatory Affairs Technologist, Food Supplements & Natural Cosmetics, Cartagena, Spain

Bhavbhuti M. Mehta

Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.

Affiliations and expertise

Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health