Casein Protein
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A Casein Protein is a phosphoprotein that is commonly found in mammalian milk.
- Context:
- It can comprise about 80% of the proteins in cow's milk, and between 20% and 60% of the proteins in human milk.
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- Example(s):
- Counter-Example(s):
- See: Whey Protein, K-Casein, Milk, Breast Milk, Cheese, Protein Phosphorylation.
References
2022
- (Wikipedia, 2022) ⇒ https://en.wikipedia.org/wiki/Casein Retrieved:2022-6-14.
- Casein (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. Sheep and buffalo milk have a higher casein content than other types of milk with human milk having a particularly low casein content.[1] Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate. In milk, casein undergoes phase separation to form colloidal casein micelles, a type of secreted biomolecular condensate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus.
- ↑ Robinson RK, ed. (2002). Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd ed.). Wiley-Interscience. p. 3. ISBN 9780471385967.