Product Name:
Casein
CAS: 9000-71-9
Molecular Formula: C47H48N3NaO7S2
Description:
Casein (from the Latin case "cheese") is the predominant phosphoprotein (αS1, αS2, β, κ), which accounts for nearly 20% of milk proteins and cow cheese. Proteases of milk coagulation act on the part of soluble caseins, K-casein, in which an unstable micellar state arises, which leads to the formation of clots. When coagulated with chymosin, casein is sometimes called paracasein. Chymosin (EC 3.4.23.4) is an aspartic protease that specifically hydrolyzes the peptide bond in Phe105 Met106 of κ-casein, and as the most effective protease in the eastern cheese manufacturing industry (Rao et al., 1998). In contrast, British terminology uses the term caseinogen for uncoagulated proteins and casein for coagulated protein. Since it exists in milk, it is a calcium salt. Casein is coagulated not by heat. It is precipitated by acids and enzymes with rennets, a proteolytic enzyme that is typically recovered from calf stomachs. The trypsin enzyme can hydrolyze a peptone containing phosphate.
It is used to form a kind of organic glue.
