Recombinant casein functionality – Structure and self-assembly at liquid interfaces

Caseins are among the most important proteins present in milk and they play a vital role in dairy production. However, the consumption of dairy has a large environmental impact, making the search for alternatives ever more important. A promising alternative for more sustainable dairy production is microbial-based casein. Microbial-based casein is produced by microorganisms that can create nature-similar caseins, mimicking the molecular properties of animal caseins. One of those properties, is the ability of casein to form a protective layer around fat/oil droplets or air bubbles, also called interface stabilization. For example, these interfaces keep milk fat evenly dispersed; without, them milkfat would separate and rise to the top of our milk. This thesis uncovers fundamental mechanisms that affect interface stabilization by caseins. The results can serve as a roadmap to develop recombinant casein as ingredients for the production of more sustainable dairy.