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카세인

카세인
카세인 구조식 이미지
카스 번호:
9000-71-9
한글명:
카세인
동의어(한글):
밀크카세인;카세인;카제인;피마자유;피마자유지방산;플라스틱, 카세인;햄머스텐 카세인
상품명:
Casein
동의어(영문):
CSN2;CASB;κCajein;GASEIN;CASEIN;Caseins;Trytone;Caseine;CASEIN 2
CBNumber:
CB8677929
분자식:
C81H125N22O39P
포뮬러 무게:
2061.956961
MOL 파일:
9000-71-9.mol

카세인 속성

녹는점
280 °C (dec.)(lit.)
저장 조건
-20°C
용해도
H2O: insoluble, forms a cloudy suspension
물리적 상태
purified powder
색상
yellow to tan
냄새
Odorless
수용성
SLIGHTLY SOLUBLE
감도
Hygroscopic
Merck
14,1883
안정성
Stable. Combustible. Incompatible with strong oxidizing agents.
EPA
Caseins (9000-71-9)

안전

안전지침서 24/25
WGK 독일 3
RTECS 번호 FI3519500
F 고인화성물질 10-21
TSCA Yes
HS 번호 35011000
기존화학 물질 KE-04893

카세인 MSDS


Casein

카세인 C화학적 특성, 용도, 생산

화학적 성질

white to cream powder or granules

용도

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.

용도

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.

용도

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.

정의

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.

정의

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.

생산 방법

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.

일반 설명

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.

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