Casein(CN)is a crucial protein in milk,possessing significant nutritional value.It can be categorized into four subtypes,namely αS1-CN,αS2-CN,β-CN,and κ-CN,based on their amino acid sequences.These subtypes exist as micelles suspended in the aqueous phase of an emulsion.Proteolytic hydrolysis easily breaks down casein into biologically active peptides with various functionalities such as antioxidant properties,antibacterial effects,and immune regulation.Moreover,these peptides have shown promising potential for disease treatment.Casein serves as an effective carrier for delivering molecular compounds by enhancing stability and bioavailability.Exploration of the diverse structure,micellar composition,and interactions with other components of casein is essential for a comprehensive understanding of its functionality.This review aims to summarize the genetic origin,structural characteristics,and emerging functions of casein in milk,with a specific focus on analyzing its role in healthcare.The objective is to provide valuable insights that can serve as a reference for future research endeavors and facilitate the widespread utilization of casein.
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