Casein, Health Food, Food Additives

Chinese name:Casein
Also called:Casein, casein, cheese, cheese, cheese element, casein tyramine
Type:Food grade and pharmaceutical grade
Protein content:≥92
Specification:25KG/barrel

Detailed description:
Of major bovine milk proteins by α, β, γ, and kappa casein composition, its amino acid composition and electrophoretic behavior of different.High nutritional value, by acidification or rennet treatment after precipitation.Alpha and beta casein has more serine by phosphorylation, the formation of calcium binding sites.Applied Sciences:Biochemistry and Molecular Biology (first level subject);Amino acids, peptides and proteins (second level subject)

* Casein is a mammal, including cows, sheep and human milk in the main protein.The milk protein casein, mainly consisting mainly of milk, mainly to albumin.Casein is a large, hard, dense, very difficult to digest decomposition curds.
* casein is the most abundant protein of milk, mainly as a food materials or microbial culture medium used, using enzymatic hydrolysis technology of casein phosphopeptides prepared with mineral loss prevention, prevention of dental caries, prevention and treatment of osteoporosis and rickets, promote animal fertilization, regulation of blood pressure, treatment of iron deficiency anemia, magnesium deficiency neuritis and other physiological functions, especially the promotion of major elements (Ca, Mg) and trace elements (Fe, Zn, Cu, Cr, Ni, Co, Mn, Se) high absorption features which has "mineral carrier" reputation, it can and metal ions, particularly calcium ion binding the formation of soluble complexes, on one hand and effectively avoid the calcium in the small intestine of neutral or slightly alkaline environment in the form of precipitation, but also can be in the absence of VD involved in the condition of calcium absorption by intestinal cells, the CPPs is the most effective to promote calcium absorption factor, it is found as a calcium products R & D a new method.At present, CPPs has been recognized as the most studied at home and abroad, the most in-depth, application field is very extensive, and highly value the development of a class of molecular structure and biological function has a clear correlation between the activity of peptide material.
* casein as amorphous, non-hygroscopic material feature, at room temperature can be dissolved in water, 0.8-1.2%, slightly soluble in 25 centigrade water and organic solvents, soluble in dilute alkali and acid, can absorb water, when immersed in water, rapid expansion, but molecules not combine.

Application:
Acid casein is mainly used as a food additive, casein is also used in medicine and biochemical reagents.
*used for paint, wood, paper and cloth adhesive.As paint accounted for about half of total consumption, has excellent water resistance, in the paint can disperse well, improve the coating uniformity.
* in addition, because of good fluidity, easy coating construction, rennet proteins are mainly used in the manufacture of plastic buttons.Casein buttons compare with other buttons resin, dyeing, processing, bright color are good, quality is good in the center for buttons.
* casein and slaked lime, sodium fluoride, copper sulfate, mixing, blending of kerosene by casein glue, is the aviation industry and wood processing department using an adhesive.

Physical and chemical properties:
Casein is the isoelectric point of pH4.8 amphoteric protein.In milk with calcium phosphate calcium phosphate two, three or both complexes form, structure is extremely complex, until now not fully determine the molecular formula, molecular weight of about 57000-375000.Casein in milk containing about 3%, accounting for about 80% of milk protein.Pure casein as white, tasteless, odorless granular solid.Relative density of about 1.26.Insoluble in water and organic solvents.Casein can absorb water, submerged in water, rapid expansion, but is not binding material.

Preparation method:

(1) fresh milk degrease, acid (lactic acid, acetic acid, hydrochloric acid or sulfuric acid), pH to 4.8, so that the casein micelles without charge and coagulation precipitation. In this way are called acid casein casein, acid of different types of acid casein are almost indistinguishable. Acid casein is white to pale yellow powder or granule, slightly smelly and sour milk. In the water just swelling, if adding ammonia, alkali and salt, can be dispersed and dissolved in water. Soluble in acid, two ethanol amine, morpholine, urea, formamide, hot phenol and Turkey red.

(2) the milk with rennet coagulation precipitate action, form, called rennet casein, white granular, almost tasteless and odorless, heating ignition can produce a characteristic odor. Rennet casein higher than acid casein ash content.