Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China.
Heilongjiang Green Food Science Research Institute, Harbin, China.
Compr Rev Food Sci Food Saf. 2024 Mar;23(2):e13311. doi: 10.1111/1541-4337.13311.
β-Casein, an important protein found in bovine milk, has significant potential for application in the food, pharmaceutical, and other related industries. This review first introduces the composition, structure, and functional properties of β-casein. It then reviews the techniques for isolating β-casein. Chemical and enzymatic isolation methods result in inactivity of β-casein and other components in the milk, and it is difficult to control the production conditions, limiting the utilization range of products. Physical technology not only achieves high product purity and activity but also effectively preserves the biological activity of the components. The isolated β-casein needs to be utilized effectively and efficiently for various purity products in order to achieve optimal targeted application. Bovine β-casein, which has a purity higher than or close to that of breast β-casein, can be used in infant formulas. This is achieved by modifying its structure through dephosphorylation, resulting in a formula that closely mimics the composition of breast milk. Bovine β-casein, which is lower in purity than breast β-casein, can be maximized for the preparation of functional peptides and for use as natural carriers. The remaining byproducts can be utilized as food ingredients, emulsifiers, and carriers for encapsulating and delivering active substances. Thus, realizing the intensive processing and utilization of bovine β-casein isolation. This review can promote the industrial production process of β-casein, which is beneficial for the sustainable development of β-casein as a food and material. It also provides valuable insights for the development of other active substances in milk.
β-酪蛋白是牛乳中一种重要的蛋白质，在食品、医药及其他相关行业具有重要的应用潜力。本文首先介绍了β-酪蛋白的组成、结构和功能特性，然后综述了β-酪蛋白的分离技术。化学法和酶法分离β-酪蛋白会导致β-酪蛋白及其它乳成分失活，且生产条件难以控制，限制了产品的应用范围。物理法不仅能达到产品高纯度和高活性，而且能有效保持各成分的生物活性。分离得到的β-酪蛋白需要通过不同纯度的产品来实现高效利用，从而达到最佳的靶向应用效果。牛乳β-酪蛋白的纯度高于或接近人乳β-酪蛋白，可通过去磷酸化修饰其结构，使其配方与人乳组成更接近，用于婴儿配方奶粉。牛乳β-酪蛋白的纯度低于人乳β-酪蛋白，可最大限度地用于制备功能性肽，并作为天然载体。剩余的副产物可作为食品配料、乳化剂和用于封装和输送活性物质的载体。从而实现了牛乳β-酪蛋白分离的集约化加工和利用。本文可以促进β-酪蛋白的工业生产进程，有利于其作为食品和材料的可持续发展，也为人乳中其它活性物质的开发提供了有价值的参考。
