Micellar casein were constructed to improve the encapsulation efficiency of algae oil docosahexaenoic acid by transglutaminase-coupled phosphoserine peptide chelating with Ca.

Micelle systems using safe food-grade biopolymers are of particular interest for the encapsulation and delivery of nutrition components. Micellar casein (MC) was assembled using transglutaminase (TGase) to couple with phosphoserine peptide, which enhance the stability of docosahexaenoic acid (DHA) from algae oil. The mechanism behind the construction of MC-phosphoserine peptide and the encapsulation of DHA was explored.