Casein structure, self-assembly and gelation

被引：276

作者：

Horne, DS ^{[1
]}

机构：

[1] Charis Food Res, Ayr KA6 5HL, Scotland

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2002年 / 7卷 / 5-6期

关键词：

caseins; alpha S1-; alpha S2-; beta- and kappa-casein; casein micelles; secondary structure; block copolymers; casein nucelle models; self-association;

D O I：

10.1016/S1359-0294(02)00082-1

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The literature on recent studies of casein structure and function is reviewed. Where appropriate, we try to reconcile conflicting views on the issue of secondary structure in these proteins, steering a middle course where possible. A suggestion is put forward that a coarser view, treating the caseins as block copolymers may be sufficient to rationalise much of the behaviour of these proteins in self-association, adsorption and micellar assembly. (C) 2002 Elsevier Science Ltd. All rights reserved.

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收藏

页码：456 / 461

页数：6

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