casein


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casein

 [ka´se-in]
a phosphoprotein, the principal protein of milk, that is the basis of curd and of cheese. Casein, usually in the form of one of its salts, is added to the other ingredients of the diet to increase its protein content. note: In British nomenclature casein is called caseinogen, and paracasein is called casein.

ca·sein

(cā'sē-in, kā'sēn),
The principal protein of cow's milk and the chief constituent of cheese. It is insoluble in water, soluble in dilute alkaline and salt solutions, forms a hard insoluble plastic with formaldehyde, and is used as a constituent of some glues; various components are designated α-, β-, and κ-caseins. β-Casein is converted to γ-casein by milk proteases. There are several isoforms of α-casein. κ-Casein is not precipitated by calcium ions.

casein

/ca·sein/ (ka´sēn) a phosphoprotein, the principal protein of milk, the basis of curd and of cheese. note: In British nomenclature casein is called caseinogen, and paracasein is called casein.

casein

(kā′sēn′, -sē-ĭn)
n.
A protein that is the major protein in the milk of most mammals. It is the basis of cheese and is used in food products and in certain adhesives and paints.

casein

a white powder protein that occurs naturally in milk. It contains phosphorus and sulfur and is regarded as a "complete protein" because it contains all essential amino acids. Casein is precipitated when milk turns sour.

ca·sein

(kā'sēn)
The principal protein of cow's milk and the chief constituent of cheese.

casein

A protein derived from CASEINOGEN in milk by the action of renin in the stomach.

casein

a milk protein precipitated out of milk in acid conditions or by the action of RENNIN. It is the principal protein in cheese.

casein

a phosphoprotein, the principal protein of milk, the basis of curd and of cheese. Called also caseinogen.

casein clot
the insoluble form of caseinogen produced by the action of rennin in the presence of calcium.
casein digestion
an identifying characteristic of Corynebacterium renale when grown on milk agar.

Patient discussion about casein

Q. Is it true that Casein protein can cause Cancer, or is harmful to the human body? Someone left a comment on my blog about Casein protein being bad for the body and that it could lead to Cancer. Is this true?

A. I am not familiar with such information, Casein is a protein that is found in large amounts in breastmilk and milk products replacements for babies and as far as I know it has no such affect.

Q. I keep on hearing about "gluten" and "casein". What are those? When I was researching about autism in the net, I keep on hearing about "gluten" and "casein". What are those?

A. These are protein fractions in wheat and milk. Research suggests they are not digested normally in most persons with autism but are incompletely broken down into absorbable molecules. Many people with autism show some improvement when these two dietary proteins are omitted.

More discussions about casein
References in periodicals archive ?
Made from a blend of soy products and rice milk, the tasty product line is completely cholesterol free, although the foods do contain casein.
This is the latest Casein market study that is comprehensive in nature, details the current state of the industry while providing a basic overview of the industry including definitions, classifications, applications and industry chain structure.
On the basis of type, the casein is segmented as edible casein and industrial casein.
Acid casein and cottage cheese wheys had a soapy flavor.
The extent of hydrolysis of the proteins, especially the caseins (Figure 1) was not evident neither by the number of identified peptides (Table 2) nor by the protein sequence coverage by the minimal overlapped peptides (Table 3, i and ii).
In addition, human milk contains primarily whey proteins, whereas cow's milk has about 80% of its protein as casein.
Comparative effects of whey and casein proteins on satiety in overweight and obese individuals: a randomised controlled trial.
The medicine has been put into a cover of Casein protein in milk and Chitosan to produce edible Nano-capsule.
Therefore, the purpose of this study is to investigate the potential anabolic effects of whey and casein protein ingestion in conjunction with a controlled resistance training program using collegiate female, anaerobic athletes.
This also applied to parents who chose to only eliminate either gluten or casein from their child's diet, instead of both.
The new recipes exclude soy and do not contain wheat, gluten, milk, casein, eggs or nuts.
When casein reaches acid in the stomach, the pH level drops and causes the ingested protein bolus to clot, slowing the rate at which the protein is absorbed into the body.