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. 2021 Sep 18;13(18):3164. doi: 10.3390/polym13183164

Figure 1.

Figure 1

Polymeric structure of different fractions of casein protein. Casein exists in fresh milk in the form of a micelle structure, which is a complex aggregate of proteins (αs1-casein, αs2-casein, β-casein, κ-casein, and several minor proteins) and colloidal phosphate calcium.