Casein


Casein
The main protein found in milk and other dairy products.
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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-C. is converted to γ-c. by milk proteases. There are several isoforms of α-c.. κ-C. is not precipitated by calcium ions.
- c. iodine, iodinated c. a compound of c. with iodine formed by incubating the protein with the element, which becomes attached to tyrosine groups in the protein. SYN: caseo-iodine.
- plant c. SYN: avenin.

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ca·sein 'kā-.sēn, ka-'sēn n any of several phosphoproteins of milk: as
a) one that occurs as a colloidal suspension in milk called also caseinogen
b) one that is produced when milk is curdled by rennet, is the chief constituent of cheese, and is used in making plastics called also paracasein

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n.
a milk protein. Casein is precipitated out of milk in acid conditions or by the action of rennin: it is the principal protein of cheese. Casein is very easily prepared and is useful as a protein supplement, particularly in the treatment of malnutrition.

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ca·sein (kaґsēn) [L. caseus cheese] a phosphoprotein, the principal protein of milk, the basis of curd and of cheese. It is precipitated from milk as a white amorphous substance by dilute acids, and redissolves on the addition of alkalis or of excess acid. Rennin (and other milk-clotting enzymes) influence the hydrolysis of casein to soluble paracasein, which in the presence of calcium (Ca2+) is converted to an insoluble curd (insoluble paracasein or calcium paracaseinate). Casein, usually in the form of its calcium, potassium, or sodium salts, is added to other ingredients of the diet to increase its protein content. NOTE: In British nomenclature, casein is called caseinogen, and paracasein is called casein.

Medical dictionary. 2011.

Look at other dictionaries:

  • Casein — oder Kasein (lat. caseus = Käse) ist der Name für denjenigen Proteinanteil der Milch der höheren Säugetiere, der nicht in die Molke gelangt und der beispielsweise zu Käse weiterverarbeitet wird. Es ist eine Mischung aus mehreren Proteinen (αS1,… …   Deutsch Wikipedia

  • Casein — Ca se*in, n. [Cf. F. cas[ e]ine, fr. L. caseur cheese. Cf. {Cheese}.] (Physiol. Chem.) A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of… …   The Collaborative International Dictionary of English

  • Caseïn — (Käsestoff), stickstoffhaltige Substanz des Thier u. Pflanzen reichs, Zusammensetzung nach Mulder: 10(C40H31N10O12) + S; findet sich in der Milch aller Säugethiere, theils gelöst. theils ungelöst als Hüllenmembran der Milchkügelchen; ferner kommt …   Pierer's Universal-Lexikon

  • Caseïn — Caseïn, Käsestoff, gehört zu den sog. Proteïnstoffen und findet sich hauptsächlich in der Milch der Säugethiere, in deren Zusammensetzung er einen Hauptbestandtheil bildet. Aus ihr stellt man ihn gewöhnlich durch Zusatz von Säuren oder Lab dar,… …   Herders Conversations-Lexikon

  • Casein — vgl. Kasein …   Das Wörterbuch medizinischer Fachausdrücke

  • casein — principal protein constituent of milk, 1841, from Fr. caséine, from L. caseus cheese (see CHEESE (Cf. cheese)) + chemical suffix INE (Cf. ine) (2) …   Etymology dictionary

  • casein — ► NOUN ▪ the main protein present in milk and (in coagulated form) in cheese. ORIGIN from Latin caseus cheese …   English terms dictionary

  • casein — [kā′sē in, kā′sēn΄] n. [< L caseus, CHEESE1 + IN1] a phosphoprotein that is one of the chief constituents of milk and the basis of cheese: used in plastics, glues, etc …   English World dictionary

  • Casein — For information about casein usage in artistic painting, see Casein paint. Casein (pronunciation: /ˈkeɪsi …   Wikipedia

  • casein — Group of proteins isolated from milk. as and b caseins are amphipathic polypeptides of around 200 amino acids with substantial hydrophobic C terminal domains that associate to give micellar polymers in divalent cation rich medium. k casein is a… …   Dictionary of molecular biology


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