PROPERTIES OF MICELLAR CASEIN AND APPLICATION IN FOOD INDUSTRY

Milk casein has important properties that ensure the widespread use of this protein in industry and increased interest in its study by researchers. Studies of the structure of casein in its native state have revealed its micellar structure. The presence of large ions leads to an increase in the volume of micelles, while acidification results in a decrease. During storage, the ability of MCC to rehydrate and dissolve reduces, aggregation and degradation of the structure are observed, with an increase in storage temperature, these indicators noticeably decrease. Thermal stability is greatest near neutral pH. MCC has gel and foaming properties. In the presence of transglutaminase, the stability of micelles rises. In the same way, under the increased pressure – the coagulation time of micelles increases. The surface activity and hydrophilicity of micellar casein directly depend on the degree of aggregation of micelles, the lower it is, the higher the values of these indicators. The organoleptic characteristics of this additive are favorable.

Due to the high content of protein and the peculiarities of its digestibility, MCC is actively used in the production of specialized nutrition, for example, dietary, sports, children's, etc. The process of producing yogurt, desserts, cheeses (processed and hard) is an aggregation of milk casein to varying degrees, the use of commercially available micellar casein makes it possible to make the production process more controlled and improves the quality of final products. In the meat processing industry, functional additives containing milk proteins and casein are actively used, however, there are no data on the introduction of micellar casein into functional mixtures as an individual component.

A detailed analysis of the data regarding the physicochemical and technological properties of micellar casein concentrate, such as thermal stability, solubility, waterretaining and gelling abilities, surface-active properties, foaming and influence on the organoleptic properties of products, is given. The existing examples of its application in various fields of the food industry are considered: in the production of high-protein and lowcarbohydrate drinks, sports nutrition, yoghurts and desserts, hard and processed cheeses, as well as in meat processing.

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