Casein is a milk protein that represents about 80% of the proteins present in bovine milk. This protein has been used for decades as a source of protein in food products. However, casein is usually used in low pH products, such as fermented milk products, where it reaches its isoelectric pH at an organoleptically acceptable value that is pleasing to human taste. In fact, at pH 4.6, proteins tend to coagulate and agglomerate, bringing some typical functions.
In recent years, native or micellar casein (MCC) has been introduced as an ingredient in neutral pH foods, such as breakfast items, puddings, protein bars and different types of baked goods having a good value for money. Applications that do not involve acidification with related coagulation problems. Native casein is a form of undenatured casein which maintains its tertiary and quaternary structure and its original functional properties, in contrast to denatured casein which is produced through heating or acidification processes which strongly impact, especially the latter, on the two steric structures.
The use of native casein in the protein enrichment of neutral products has several advantages. Firstly, it has a higher solubility and viscosity than denatured casein, which allows for products with a better and more uniform texture. Furthermore, MCC has a better ability to bind water, which allows to obtain products with a reduced aw and limit unwanted migrations.
Native casein also has a complete amino acid profile and high digestibility, making it a source of high quality protein for our body. It is scientifically proven that it has antioxidant, anti-inflammatory and immunomodulatory properties, which can contribute to the overall health of the body.
The use of native casein in protein enrichment is especially beneficial for athletes and people looking to increase the protein intake in their diet. In fact, native casein can help increase muscle protein synthesis and prevent muscle breakdown, promoting the growth and maintenance of muscle mass. Being a complex molecule, it requires relatively long times in the assimilation processes and is therefore indicated in post-workouts.
In conclusion, the use of native casein in the protein enrichment of neutral pH products represents an interesting opportunity for the food industry. Native casein offers numerous functional and nutritional benefits, improving the consistency and quality of products and providing a source of high quality protein for our body.
