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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 (historically called nutrose), 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]
As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus.[8]
- ^ 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.
- ^ Robinson RK, ed. (2002). Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd ed.). Wiley-Interscience. p. 3. ISBN 9780471385967.
- ^ 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.
- ^ "Industrial Casein". National Casein Company. Archived from the original on 12 November 2012.
- ^ Early R (1997). "Milk Concentrates and Milk Powders". The technology of dairy products (2nd ed.). London: Springer-Verlag. p. 295. ISBN 9780751403442.
- ^ 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.
- ^ Horne, David S. (2006-06-01). "Casein micelle structure: Models and muddles". Current Opinion in Colloid & Interface Science. 11 (2–3): 148–153. doi:10.1016/j.cocis.2005.11.004. ISSN 1359-0294. Retrieved 2024-10-09..
- ^ "Casein". The Columbia Electronic Encyclopedia (6th ed.). Columbia University. 2011.
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