Bovine β-casein: Isolation, properties and functionality. A review

In recent years there has been an increasing interest in pure casein fractions, particularly β-casein due to its physiochemical properties as well as its bio- and techno-functional properties. A range of methods has been developed for the fractionation of casein into its individual proteins. The present review deals with the current technologies for the isolation and purification of β-casein, especially on a technical scale. Furthermore, the main techno-functional properties of β-casein as well as examples for functional food applications are presented.