Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, Kgs. Lyngby 2800, Denmark.
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil.
Food Chem. 2021 Oct 15;359:129820. doi: 10.1016/j.foodchem.2021.129820. Epub 2021 Apr 20.
Caseins are recognized as safe for consumption, abundant, renewable and have high nutritional value. Casein molecules are found in different aggregation states and their multiple binding sites offer the potential for delivering biomolecules with nutritional and/or health benefits, such as vitamins, phytochemicals, fibers, lipids, minerals, proteins, peptides, and pharmaceutical compounds. In the present review, we highlight the interactions between caseins and food-derived bioactive molecules, with a special focus on the aggregation states of caseins and the techniques used to produce and study the particles used for delivering. Research on interactions between caseins-minerals and casein-pharmaceutical molecules are not included here. This review aims to support the development of new and innovative functional foods in which caseins can be used as designed delivery systems.
-casein 被认为可安全食用，具有丰富、可再生和高营养价值。-casein 分子存在于不同的聚集状态，其多个结合位点为输送具有营养和/或健康益处的生物分子提供了潜力，如维生素、植物化学物质、纤维、脂质、矿物质、蛋白质、肽和药物化合物。-在本综述中，我们重点介绍了 casein 与食物来源的生物活性分子之间的相互作用，特别关注 casein 的聚集状态以及用于输送的颗粒的生产和研究中使用的技术。-这里不包括 casein-矿物质和 casein-药物分子之间相互作用的研究。-本综述旨在支持新型创新功能性食品的开发，其中 casein 可用作设计的输送系统。
