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首页> 外文期刊>International Dairy Journal >The casein micelle: Historical aspects, current concepts and significance
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The casein micelle: Historical aspects, current concepts and significance

机译：酪蛋白胶束：历史方面，当前概念和意义

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The caseins, a group of unique milk-specific acid-insoluble phosphoproteins, represent [almost equal to]80% of the total protein in the milk of cattle and other commercial dairy species. Owing to their commercial importance, the caseins have been studied very extensively and are probably the best characterized food protein system. It has been recognized since the work of Schcobler in 1818 that the caseins exist in milk as large particles suspended in the aqueous phase (milk serum). Initially, the casein particles were usually referred to as calcium caseinate-calcium phosphate particles. The term casein micelle was introduced in 1921 and the two terms were used interchangeably for several years but since about 1960, the latter term has been used exclusively. It has been suggested that the calcium caseinate-phosphate particles are not true micelles. The term micelle was introduced by NcTgeli and Schwendener [NcTgeli, C.W., & Schwendener, W. (1877). Das Mikroskop: Theorie und Anwendung Desselben (2nd ed.). Leipzig: W. Engelmann] for microparticles of cellulose in plant cells visible in the light microscope; later, it was used for various other types of aggregates. Owing to the importance of the casein micelles for many of the physico-chemical properties of milk and dairy products, their structure and properties and the effects of compositional and processing factors thereon have been studied extensively. Since the discovery of the micelle-stabilizing protein, -casein, in 1956, several models of the casein micelle have been proposed and refined. This review will focus on the following aspects: introduction and use of the term micelle, early views on the stability of casein in milk, introduction of the term casein micelle for the calcium phosphate-calcium caseinate particles in milk, and the structure and stability of casein micelles.
机译：酪蛋白是一组独特的牛奶特异性的酸不溶性磷蛋白，占牛和其他商业乳制品牛奶中总蛋白质的[几乎等于] 80％。由于其商业重要性，酪蛋白已经进行了广泛的研究，可能是表征最充分的食物蛋白系统。自1818年Schcobler的工作以来，已经认识到酪蛋白以大颗粒悬浮在水相中（牛奶血清）的形式存在于牛奶中。最初，酪蛋白颗粒通常被称为酪蛋白钙-磷酸钙颗粒。酪蛋白胶束一词于1921年引入，两个术语可互换使用数年，但自1960年左右以来，后一个术语已被专门使用。已经提出酪蛋白钙磷酸盐不是真正的胶束。胶束一词由NcTgeli和Schwendener提出[NcTgeli，C.W.，＆Schwendener，W.（1877）。 Das Mikroskop：Theorie und Anwendung Desselben（第二版）。莱比锡：W。Engelmann]，用于在光学显微镜下观察到的植物细胞中的纤维素微粒;后来，它用于各种其他类型的聚合。由于酪蛋白胶束对于牛奶和奶制品的许多物理化学性质的重要性，因此对其结构和性质以及组成和加工因子的影响进行了广泛的研究。自1956年发现胶束稳定蛋白-酪蛋白以来，已经提出并完善了几种酪蛋白胶束模型。这篇综述将集中在以下几个方面：术语“胶束”的引入和使用，对牛奶中酪蛋白稳定性的早期看法，对牛奶中磷酸钙-酪蛋白酸钙颗粒的术语“酪蛋白胶束”的引入，以及酪蛋白的结构和稳定性。酪蛋白胶束。

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