Casein Property

Melting point:

280 °C (dec.)(lit.)

storage temp. 

-20°C

solubility 

H₂O: insoluble, forms a cloudy suspension

form 

purified powder

color 

yellow to tan

Odor

Odorless

Water Solubility 

SLIGHTLY SOLUBLE

Sensitive 

Hygroscopic

Merck 

14,1883

Dielectric constant

6.1（Ambient）

Stability:

Stable. Combustible. Incompatible with strong oxidizing agents.

InChIKey

BECPQYXYKAMYBN-UHFFFAOYSA-N

EPA Substance Registry System

Caseins (9000-71-9)

Safety

Safety Statements 

24/25

WGK Germany 

3

RTECS 

FI3519500

F 

10-21

TSCA 

Yes

HS Code 

35011000

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P271Use only outdoors or in a well-ventilated area.

P280Wear protective gloves/protective clothing/eye protection/face protection.

Casein Chemical Properties,Usage,Production

Chemical Properties

white to cream powder or granules

Uses

α-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been used in studies of children with insulin-dependent diabetes mellitus (IDDM), due to the strong cross-reactivity of α-casein antibodies with insulin. Studies of children displaying (IDDM) show higher levels of α-casein antibodies than control siblings, which may serve as a risk marker for IDDM.

Uses

β-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been studied as a generator of peptides responsible for biological activities such as opiate, immunostimulating, antibacterial, and peptidase inhibitors.

Uses

Casein is the principal milk protein which is prepared commercially from skim milk by the precipitation with lactic, hydrochloric, or sulfuric acid. it can also be produced by the use of lactic acid-pro- ducing bacteria. caseins are usually identified according to the acid used, such as lactic acid casein, hydrochloric acid casein, and sulfuric acid casein. the principal form in which casein is used is casein salts, of which sodium and calcium caseinate are the most common. rennet casein is obtained from skim milk by the precipitation with a rennet-type enzyme. casein is used in the protein fortification of cereals and bread, and in fabricated cheeses.

Definition

A phosphoruscontaining protein that occurs in milk and cheese. It is easily digested by young mammals and is their major source of protein and phosphorus. It has been used in the manufacture of paper and buttons.

Definition

casein: One of a group of phosphate-containing proteins (phosphoproteins)found in milk. Caseins areeasily digested by the enzymes ofyoung mammals and represent amajor source of phosphorus.

Production Methods

casein is a form of concentrated casein protein (one of the two major proteins found in milk) and is derived from skim milk. Depending on the method of manufacture. casein is classified as rennet casein or acid casein. In the production of rennet casein. skim milk is treated with an enzyme that causes the casein to coagulate and separate from other milk components. Acid casein is produced when skim milk is exposed to an acid treatment which causes the protein to precipitate out from other milk components. Both rennet and acid casein are high- protein products with protein concentrations from 85 to 90 percent. Both rennet and acid casein also contain very little whey protein and therefore cannot be classified as MPC.
All forms of casein arc classified tinder HTS subheading 3501.10.50. Imports of casein enter the United States free of duty. The US. market for casein is served almost exclusively by imports. casein production recently began in the United States. although is not yet commercially significant. Unlike imported casein. which is produced from fresh. liquid skim milk, U.S. production of casein uses reconstituted SMP as the starting ingredient.

General Description

Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles. There are four main types of casein which make up approximately 80% of the total protein in bovine milk: α-s1 casein, α-s2 casein, β-casein, and κ-casein. Casein is proposed to be the main protective constituent in milk. Casein is an amphiphilic protein.

Biochem/physiol Actions

Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as β-casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of β-casomorphin 7 production, while A2 does not.