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 ?
Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels.
From the increase in temperature was find out that the sodium caseinate with stand up to 90C here in best temperature good solubility with reform to the change 70-75C.
Some products containing sodium caseinate can cause serious health problems.
Sodium caseinate provides high load emulsification in many formulations.
16** Macrophages were elicited by injecting 5% sodium caseinate intraperitoneally in BALB/c mice (6 Nos/Group), of which one group was treated with five consecutive doses of Sulforaphane (500[micro]g/dose/ animal (i.
During storage at 4 C, the cooked sodium caseinate sausages showed lower TBARS values in the first five days.
A common ingredient used in non-dairy creamers is actually a milk derivative called sodium caseinate.
Other ingredients such as sodium caseinate, sugar, pepper and monosodium glutamate were purchased from a local supermarket.
The emulsion is composed of a dispersed phase (oil sweet almond provided by the Algerian trade; Mazouna origin, Algeria) and a dispersing phase (crudes wheys) untreated and sonicated (unit: TH52 SONOREX fixed 35KHz) during 5,10 and 15 min; the dispersions are prepared in the presence or absence of sodium caseinate (stabilizer) at a ratio V/ V equal to 0.
Avoid them whenever possible: Sodium benzoate (prevents yeasts and bacterial growth), sodium bicarbonate (baking soda), sodium propionate (preservative and mold inhibitor), sodium saccharin (saccharin), sodium nitrate/nitrite (preservative that inhibits bacteria), monosodium glutamate (MSG), and sodium caseinate (ingredient in non-dairy creamers, processed meats, and desserts).

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