Casein is the collective name for a family of milk proteins. In bovine milk, casein comprises four peptides: α_S1, α_S2, β, and κ, differing in their amino acid, phosphorus and carbohydrate content but similar in their amphiphilic character. Hydrophilic and hydrophobic regions of casein show block distribution in the protein chain. Casein peptides carry negative charge on their surface as a result of phosphorylation and tend to bind nanoclusters of amorphous calcium phosphate. Due to these properties, in suitable conditions, casein molecules agglomerate into spherical micelles. The high content of casein in milk (2.75 %) has made it one of the most popular proteins. Novel research techniques have improved understanding of its properties, opening up new applications. However, casein is not just a dietary protein. Its properties promise new and unexpected applications in science and the pharmaceutical and functional food industries. One example is an encapsulation of health-related substances in casein matrices. This review discusses gelation, coacervation, self-assembly and reassembly of casein peptides as means of encapsulation. We highlight information on encapsulation of health-related substances such as drugs and dietary supplements inside casein micro- and nanoparticles.

酪蛋白是奶蛋白家族的统称。在牛乳中，酪蛋白包含四种肽：_αS1，_αS2，β和κ的氨基酸，磷和碳水化合物含量不同，但两亲性相似。酪蛋白的亲水和疏水区域在蛋白质链中显示出嵌段分布。酪蛋白肽由于磷酸化而在其表面带有负电荷，并倾向于结合无定形磷酸钙的纳米簇。由于这些特性，在合适的条件下，酪蛋白分子会聚集成球形胶束。牛奶中酪蛋白含量高（2.75％），使其成为最受欢迎的蛋白质之一。新颖的研究技术使人们对其特性有了更好的了解，从而开辟了新的应用领域。但是，酪蛋白不仅是一种饮食蛋白。它的特性有望在科学以及制药和功能食品行业中获得新的出乎意料的应用。一个例子是将与健康有关的物质封装在酪蛋白基质中。这篇综述讨论了酪蛋白肽的凝胶化，凝聚，自组装和重组作为封装的手段。我们重点介绍了酪蛋白微颗粒和纳米颗粒中与健康相关的物质（如药物和膳食补充剂）封装的信息。