Back Casein ALS كازين Arabic Казеін Byelorussian Казеин Bulgarian কেসিন Bengali/Bangla Kazein BS Caseïna Catalan Kasein Czech Casein Welsh Kasein Danish

Casein

Casein (/ˈkeɪsiːn/ KAY-seen, from Latin caseus "cheese") is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk.[1] Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content.[2]

Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk.[3]

Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive.[4] The most common form of casein is sodium caseinate, which is a very efficient emulsifier.[3][5] Casein is secreted into milk from mammary cells in the form of colloidal casein micelles, a type of biomolecular condensate.[6]

Micelle casein

As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus.[7]

  1. ^ Kunz C, Lönnerdal B (January 1990). "Human-milk proteins: analysis of casein and casein subunits by anion-exchange chromatography, gel electrophoresis, and specific staining methods". The American Journal of Clinical Nutrition. 51 (1): 37–46. doi:10.1093/ajcn/51.1.37. PMID 1688683.
  2. ^ Robinson RK, ed. (2002). Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd ed.). Wiley-Interscience. p. 3. ISBN 9780471385967.
  3. ^ a b Braun K, Hanewald A, Vilgis TA (October 2019). "Milk Emulsions: Structure and Stability". Foods. 8 (10): 483. doi:10.3390/foods8100483. PMC 6836175. PMID 31614681.
  4. ^ "Industrial Casein". National Casein Company. Archived from the original on 12 November 2012.
  5. ^ Early R (1997). "Milk Concentrates and Milk Powders". The technology of dairy products (2nd ed.). London: Springer-Verlag. p. 295. ISBN 9780751403442.
  6. ^ Farrell HM (September 1973). "Models for casein micelle formation". Journal of Dairy Science. 56 (9): 1195–1206. doi:10.3168/jds.S0022-0302(73)85335-4. PMID 4593735.
  7. ^ "Casein". The Columbia Electronic Encyclopedia (6th ed.). Columbia University. 2011.
From Wikipedia, the free encyclopedia · View on Wikipedia

Developed by Nelliwinne