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Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk

Journal

MOLECULES
Volume 28, Issue 5, Pages -

Publisher

MDPI
DOI: 10.3390/molecules28052023

Keywords

milk proteins; casein; casein micelles; cow; camel; human; African elephant; structures; functional properties; nutritional properties

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The milk of mammals is a complex mixture of proteins, minerals, lipids, and other micronutrients that provide nutrition and immunity to newborns. Casein proteins form colloid particles called casein micelles, and their structures vary among different animal species, leading to differences in the properties of milk. The variability in milk casein structures affects the properties of dairy products and their digestibility and allergic properties, and also allows for the development of improved casein molecules with various applications.
The milk of mammals is a complex fluid mixture of various proteins, minerals, lipids, and other micronutrients that play a critical role in providing nutrition and immunity to newborns. Casein proteins together with calcium phosphate form large colloidal particles, called casein micelles. Caseins and their micelles have received great scientific interest, but their versatility and role in the functional and nutritional properties of milk from different animal species are not fully understood. Caseins belong to a class of proteins that exhibit open and flexible conformations. Here, we discuss the key features that maintain the structures of the protein sequences in four selected animal species: cow, camel, human, and African elephant. The primary sequences of these proteins and their posttranslational modifications (phosphorylation and glycosylation) that determine their secondary structures have distinctively evolved in these different animal species, leading to differences in their structural, functional, and nutritional properties. The variability in the structures of milk caseins influence the properties of their dairy products, such as cheese and yogurt, as well as their digestibility and allergic properties. Such differences are beneficial to the development of different functionally improved casein molecules with variable biological and industrial utilities.

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