Sodium caseinate Chemical Properties

storage temp. 

2-8°C

solubility 

H2O: soluble50mg/mL, Grade III, light yellow

form 

lyophilized powder

PH

pH(10g/l, 25℃) : 6.0～7.5

Water Solubility 

Soluble in boiling water; insoluble in ethanol.

EPA Substance Registry System

Sodium caseinates (9005-46-3)

Safety Information

Safety Statements 

24/25

WGK Germany 

3

RTECS 

FI3540000

TSCA 

Yes

HS Code 

29420000

MSDS

• Language:English Provider:Casein sodium salt
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS

Sodium caseinate Usage And Synthesis

Description

Sodium caseinate is a kind of water soluble emulsifier. It has the function of stabilizing, strengthening protein, thickening, foaming etc. It is also a protein nutrition fortifier. It has also been used in bread, biscuits, and other cereals. Like casein, sodium caseinate is a high quality protein source.
Sodium caseinate is made from milk protein and is hydrolyzed and absorbed to participate in the normal metabolism of the body. There is no definite chemical structure for sodium caseinate. In electrophoretic analysis, there are at least 20 different kinds of protein components. The main components are a mixture of alpha casein, beta casein and kappa casein (rather than simple proteins).

Chemical Properties

White to cream colored powder

Uses

Casein is the phosphoprotein of fresh milk; the rennin-coagulated product is sometimes called paracasein. British nomenclature terms the casein of fresh milk caseinogen and the coagulated product casein. As it exists in milk it is probably a salt of calcium. Casein is not coagulated by heat. It is precipitated by acids and by rennin, a proteolytic enzyme obtained from the stomach of calves. Casein is a conjugated protein belonging to the group of phosphoproteins. The enzyme trypsin can hydrolyze off a phosphorus-containing peptone. The commercial product also known as casein is used in adhesives, binders, protective coatings, and other products.
The purified material is a water-insoluble white powder. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalies and in salt solutions such as those of sodium oxalate and sodium acetate.

Uses

α-Casein can be an immunogen in young children, and anti-α-casein antibodies have strong cross-reactivity with insulin. This effect can explain the uncommon insulin autoimmunity, but it does not appear to progress to Type I diabetes.

Uses

Sodium caseinate, which is the sodium form of the major milk protein, involves the four individual caseins (38% αs1-, 10% αs2-, 36% β-casein, 13% κ-casein) combined within the discrete particles, has the micelle-like form, with the size on the nanometer scale. it is used as a protein source and for its functional properties such as water binding, emulsification, whitening, and whipping. it is used in coffee whiteners, nondairy whipped toppings, processed meat, and desserts.

Application

Sodium caseinate is suitable for:
1.the preparation of casein-based diets to investigate nutritional effect of vitamin E in diets for Litopenaeus vannamei postlarve
2.in an assay to determine the activity of a three-enzyme solution containing trypsin, chymotrypsin and peptidase
3.a study to investigate the effects of bovine somatotropin (bST) administration and abomasal casein infusion on nitrogen metabolism in Holstein steers
4.as constituent of blocking solution in immunoblotting.

Definition

Though commonly regarded as the principal protein in milk (approximately 3%), casein is actually a colloidal aggregate composed of several identifiable proteins together with phosphorus and calcium. It occurs in milk as a heterogeneous complex called calcium caseinate, which can be fractionated by a number of methods. It can be precipitated with acid at p H 4.7 or with the enzyme rennet (rennin). The product of the latter method is called paracasein, the term being applied to any of the casein fractions involved, i.e., α, β, κ, etc.

Preparation

The manufacture of sodium caseinate consists of the formation of a casein suspension, solubilization of casein using sodium hydroxide, and drying the sodium caseinate produced.

Biochem/physiol Actions

α-Casein can be an immunogen in young children, and anti-α-casein antibodies have strong cross-reactivity with insulin. This effect can explain the uncommon insulin autoimmunity, but it does not appear to progress to Type I diabetes.

Safety Profile

Questionable carcinogen with experimental tumorigenic data. When heated to decomposition it emits toxic fumes of NanO.

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