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 ?
Casein proteins provide a good source of calcium for milk consumers if the milk is not pasteurized.
Aurora, IL) which consisted of 120 calories, 1 g of total fat, 4 g of total carbohydrates, and 24 g of protein in a single scoop serving, whereas the CP group consumed 24 g of Optimum Nutrition 100% Casein protein (Optimum Nutrition, Inc.
Knowledge of the benefits of casein protein, however, is still limited among mainstream consumers.
Casein protein polymers are also very reactive with various organic reagents such as formaldehyde, acid anhydrides, acyl chlorides, and carbon disulfide.
These casein proteins form spherical aggregates--micelles--which are natural delivery systems for amino acids and calcium from mother to young, and, the investigators reasoned, might deliver Ritonavir molecules as well.
Most milk-based formulas also contain casein proteins that can form hard curds in a baby's stomach, which may be difficult for some babies to digest.
that Combines Partially Broken Down Whey and Casein Proteins, Reduced Lactose and LIPIL
One peak, which increased in size with increasing sodium caseinate concentrations, contained all four casein proteins.
During cheese making, casein proteins are retained in the curd and proteins found in the aqueous phase are called whey proteins.
They'd like to create new processes for producing enriched fractions of whey and casein proteins to utilize surplus NFDM and whey.
SATIATRIM contains a patented formula of ingredients including a specific combination of soy and casein proteins, calcium, special constituents from sunflower and safflower oils, glutamine, green tea extract and a small amount of caffeine.
Its whey and casein proteins, they say, help rebuild muscles damaged after intense exercise sessions.