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 ?
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.
Science in Sport has supported research to demonstrate the positive effect that casein protein can have on performance.
Our findings are in contrast to Egyptian buffalo where high total protein and casein protein contents were found assCiated with AY-LG BB (Gouda et al.
This is ideal because the whey protein is fast-acting, allowing amino acids to get right into the muscle tissue, while the casein protein is digested slower, providing a steady stream of amino acids over a lengthier period of time.
The findings of the present study for casein protein quality are also consistent with those reported by Nasir.
The pH drops during fermentation and causes the milk's casein protein to coagulate and form a gel.
ClickPress, Fri Sep 25 2015] Whey protein and casein protein are the two proteins found in milk.
Its key ingredient is the hydrolyzed casein protein PeptoPro.
For example, New Zealand goats' milk contains very low levels of alpha-s1-casein, which is the main casein protein in cows' milk.
The key thing about this product is that we're using both proteins within the milk itself: the casein protein and the whey protein," says Terry Wight, yogurtesse inc.
Goat's milk protein also has allergen advantages as it contains only trace amounts of the allergenic casein protein alpha-S1 found in cow's milk.
Further, the report states that whey proteins are increasingly preferred as casein proteins have a low percentage of branched amino acids and are slow digesting.