Caseine

Bezeichnung:Caseine

CAS-Nr9000-71-9

Englisch Name:Casein

CBNumberCB8677929

SummenformelC81H125N22O39P

Molgewicht2061.956961

MOL-Datei9000-71-9.mol

Synonyma

Caseine

Caseine physikalisch-chemischer Eigenschaften

Schmelzpunkt	280 °C (dec.)(lit.)
storage temp.	-20°C
Löslichkeit	H₂O: insoluble, forms a cloudy suspension
Aggregatzustand	purified powder
Farbe	yellow to tan
Geruch (Odor)	Odorless
Wasserlöslichkeit	SLIGHTLY SOLUBLE
Sensitive	Hygroscopic
Merck	14,1883
Dielectric constant	6.1（Ambient）
Stabilität	Stable. Combustible. Incompatible with strong oxidizing agents.
InChIKey	BECPQYXYKAMYBN-UHFFFAOYSA-N
EPA chemische Informationen	Caseins (9000-71-9)

Sicherheit

S-Sätze:	24/25
WGK Germany	3
RTECS-Nr.	FI3519500
F	10-21
TSCA	Yes
HS Code	35011000

Gefahreninformationscode (GHS)

Casein Chemische Eigenschaften,Einsatz,Produktion Methoden

S-Sätze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Chemische Eigenschaften
white to cream powder or granules
Verwenden
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.
Verwenden
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.
Verwenden
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.
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.
Vorbereitung Methode
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.
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.
Allgemeine Beschreibung
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.

Casein Upstream-Materialien And Downstream Produkte

Caseine Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

9000-71-9, Casein Verwandte Suche:

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