Micelas de caseína: dos monômeros à estrutura supramolecular

Naaman Nogueira Silva, Federico Casanova, Michele da Silva Pinto, Antônio Fernandes de Carvalho, Frédéric Gaucheron

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The most relevant aspect concerning casein micelles lies in the fact that all the procedures employed in the transformation of milk into dairy products depend, directly or indirectly, on their stability or their controlled destabilization. Thus, the present paper aimed to present an updated review of the structural organization of casein micelles. Physicochemically, casein micelles can be defined as spherical, porous supramolecular aggregates, highly hydrated, negatively charged, with a mean diameter of about 200 nm, and presenting approximately 104 polypeptide chains. Besides water, casein micelles are constituted of four types of casein molecule, namely αS1, αS2, β and κ-caseins, which are held together by means of hydrophobic and electrostatic interactions, and by the presence of minerals, mainly composed of calcium phosphate salts, which are considered the main factor responsible for maintaining the micellar structure. The stability of the casein micelles is attributed to the presence of an outer diffuse layer, basically composed of κ-casein. Although the colloidal properties of casein micelles are well known, there is still no consensus concerning their internal structure. Therefore, the main models describing the internal organization of casein micelles are presented in the final part of this article
Original languageUndefined/Unknown
Article number e2018185
JournalBrazilian Journal of Food Technology
Volume22
Number of pages15
ISSN1516-7275
DOIs
Publication statusPublished - 2019

Cite this

Silva, Naaman Nogueira ; Casanova, Federico ; Pinto, Michele da Silva ; Carvalho, Antônio Fernandes de ; Gaucheron, Frédéric. / Micelas de caseína: dos monômeros à estrutura supramolecular. In: Brazilian Journal of Food Technology. 2019 ; Vol. 22.
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abstract = "The most relevant aspect concerning casein micelles lies in the fact that all the procedures employed in the transformation of milk into dairy products depend, directly or indirectly, on their stability or their controlled destabilization. Thus, the present paper aimed to present an updated review of the structural organization of casein micelles. Physicochemically, casein micelles can be defined as spherical, porous supramolecular aggregates, highly hydrated, negatively charged, with a mean diameter of about 200 nm, and presenting approximately 104 polypeptide chains. Besides water, casein micelles are constituted of four types of casein molecule, namely αS1, αS2, β and κ-caseins, which are held together by means of hydrophobic and electrostatic interactions, and by the presence of minerals, mainly composed of calcium phosphate salts, which are considered the main factor responsible for maintaining the micellar structure. The stability of the casein micelles is attributed to the presence of an outer diffuse layer, basically composed of κ-casein. Although the colloidal properties of casein micelles are well known, there is still no consensus concerning their internal structure. Therefore, the main models describing the internal organization of casein micelles are presented in the final part of this article",
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Micelas de caseína: dos monômeros à estrutura supramolecular. / Silva, Naaman Nogueira; Casanova, Federico; Pinto, Michele da Silva; Carvalho, Antônio Fernandes de; Gaucheron, Frédéric.

In: Brazilian Journal of Food Technology, Vol. 22, e2018185, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

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T1 - Micelas de caseína: dos monômeros à estrutura supramolecular

AU - Silva, Naaman Nogueira

AU - Casanova, Federico

AU - Pinto, Michele da Silva

AU - Carvalho, Antônio Fernandes de

AU - Gaucheron, Frédéric

PY - 2019

Y1 - 2019

N2 - The most relevant aspect concerning casein micelles lies in the fact that all the procedures employed in the transformation of milk into dairy products depend, directly or indirectly, on their stability or their controlled destabilization. Thus, the present paper aimed to present an updated review of the structural organization of casein micelles. Physicochemically, casein micelles can be defined as spherical, porous supramolecular aggregates, highly hydrated, negatively charged, with a mean diameter of about 200 nm, and presenting approximately 104 polypeptide chains. Besides water, casein micelles are constituted of four types of casein molecule, namely αS1, αS2, β and κ-caseins, which are held together by means of hydrophobic and electrostatic interactions, and by the presence of minerals, mainly composed of calcium phosphate salts, which are considered the main factor responsible for maintaining the micellar structure. The stability of the casein micelles is attributed to the presence of an outer diffuse layer, basically composed of κ-casein. Although the colloidal properties of casein micelles are well known, there is still no consensus concerning their internal structure. Therefore, the main models describing the internal organization of casein micelles are presented in the final part of this article

AB - The most relevant aspect concerning casein micelles lies in the fact that all the procedures employed in the transformation of milk into dairy products depend, directly or indirectly, on their stability or their controlled destabilization. Thus, the present paper aimed to present an updated review of the structural organization of casein micelles. Physicochemically, casein micelles can be defined as spherical, porous supramolecular aggregates, highly hydrated, negatively charged, with a mean diameter of about 200 nm, and presenting approximately 104 polypeptide chains. Besides water, casein micelles are constituted of four types of casein molecule, namely αS1, αS2, β and κ-caseins, which are held together by means of hydrophobic and electrostatic interactions, and by the presence of minerals, mainly composed of calcium phosphate salts, which are considered the main factor responsible for maintaining the micellar structure. The stability of the casein micelles is attributed to the presence of an outer diffuse layer, basically composed of κ-casein. Although the colloidal properties of casein micelles are well known, there is still no consensus concerning their internal structure. Therefore, the main models describing the internal organization of casein micelles are presented in the final part of this article

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