- Casein is a milk protein used in food, pharma, and nutraceuticals for its high nutritional and functional value.
- Casein supports muscle growth, slow protein release, and is vital in dietary supplements and drug formulations.
General Information
- Synonyms: Milk Protein
- Biological Source:
- Obtained from cow’s milk (80 percent of total milk protein).
- Family: Not applicable (Derived from milk).
- Geographical Source:
- Found in India, USA, New Zealand, Australia, Germany.
Advertisements
Macroscopical Characters of Casein
- Color: White or cream-colored.
- Texture: Fine powder or curd.
- Taste: Bland.
- Odor: Odorless.
Chemical Constituents
- Proteins: Caseins contains essential amino acids (Leucine, Lysine).
- Calcium & Phosphate: Important for bone health.
Advertisements
Preparation
- Milk is acidified using lactic acid or rennet.
- Curd is separated, washed, and dried.
- Ground into powder for pharmaceutical use.
Evaluation
- Solubility: Insoluble in water, dissolves in alkali.
- Purity Tests:
- Xanthoproteic Test → Yellow color indicates proteins.
- Precipitation Test → Caseins precipitates in acid.
Advertisements
Preservation & Storage
- Stored in cool, dry conditions to prevent microbial growth.
Therapeutic Uses
- Used in dietary supplements (protein powder for muscle growth).
- Milk-derived casein is used in infant formulas.
- Source of calcium for bone health.
Commercial Utility
- Used in food industry (cheese, protein bars).
- Used in paints and adhesives (casein-based glues).
Advertisements
Thank you for reading from Firsthope's notes, don't forget to check YouTube videos!
