Casein chemistry—structure, functions, and applications

Abstract

The health benefits of milk have been acknowledged throughout human history, with scientific research over the past 50 years elucidating its nutritional composition and functional benefits. This article presents a contemporary analysis of modern casein chemistry, emphasizing the specialized engineering of dairy proteins for optimizing resource utilization. It explores the unique structure of casein micelles as supramolecular complexes, where ionic interactions promote electron sharing between phosphoserines and calcium phosphate nanoclusters. This review aims to synthesize recent literature on casein nanocomplexes and explore their potential in industrial applications such as drug delivery and sustainable food engineering. Casein-based bio-nanocomposites have emerged as a significant research interest in food science, offering considerable potential for a wide array of scientific applications, such as drug formulation and nutraceutical delivery. It is crucial for scientists to engage in ongoing research and development efforts to encourage sustainable progress, enhance commercial viability, improve manufacturing processes, and expand the engineering applications of casein micelles toward fostering an eco-friendly industry.

Keywords

casein / curdling / edible coating / hydrogel / hydrolysis / micelles / nanocomposites / proteins

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