Casein (from Latin caseus "cheese") is the most predominant phosphoprotein found in milk and cheese. When coagulated with rennet, casein is sometimes called paracasein. British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for the coagulated protein. As it exists in milk, it is a salt of calcium. For other uses, see Latin (disambiguation). ... Phosphoproteins are a group of proteins which are chemically attached to a substance containing phosphoric acid. ... A glass of cows milk. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ... For other uses, see Salt (disambiguation). ... For other uses, see Calcium (disambiguation). ...

Casein is not coagulated by heat. It is precipitated by acids and by rennet enzymes, a proteolytic enzyme typically obtained from the stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate-containing peptone. For other uses, see Acid (disambiguation). ... Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ... Proteolysis is the directed degradation (digestion) of proteins by cellular enzymes called proteases or by intramolecular digestion. ... Ribbon diagram of the enzyme TIM, surrounded by the space-filling model of the protein. ... In anatomy, the stomach is a bean-shaped hollow muscular organ of the gastrointestinal tract involved in the second phase of digestion, following mastication. ... For the anatomical feature, see calf muscle. ... Trypsin (EC 3. ... Hydrolysis is a chemical reaction or process in which a chemical compound reacts with water. ... A phosphate, in inorganic chemistry, is a salt of phosphoric acid. ... Peptones or peptides are chains of amino acids formed by condensation of the a. ...

Casein consists of a fairly high number of proline peptides, which do not interact. There are also no disulphide bridges. As a result, it has relatively little secondary structure or tertiary structure. Because of this, it cannot denature. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. Proline is an α-amino acid with the chemical formula HO2CCH(NH[CH2)3]. L-Proline is one of the twenty DNA-encoded amino acids. ... A representation of the 3D structure of the Myoglobin protein. ... In biochemistry, the tertiary structure of a protein is its overall shape. ... Irreversible egg protein denaturation and loss of solubility, caused by the high temperature (while cooking it) Denaturation is the alteration of a protein or nucleic acids shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no... In chemistry, hydrophobic or lipophilic species, or hydrophobes, tend to be electrically neutral and nonpolar, and thus prefer other neutral and nonpolar solvents or molecular environments. ... It has been suggested that this article or section be merged into Mixture. ... Schematic of a micelle. ... The adjective hydrophilic describes something that likes water (from Greek hydros = water; philos = friend). ... For other uses, see Calcium (disambiguation). ... ...

The isoelectric point of casein is 4.6. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate. The isoelectric point (pI) is the pH at which a molecule or surface carries no net electrical charge. ... Alkaline redirects here. ... An oxalate (called also: ethanedioate) is a salt or ester of oxalic acid. ... An acetate, or ethanoate, is a salt or ester of acetic acid. ...

Applications

In addition to being consumed in milk, casein is used in the manufacture of adhesives, binders, protective coatings, plastics (such as for knife handles and knitting needles), fabrics, food additives and many other products. It is commonly used by bodybuilders as a slow-digesting source of amino acids as opposed to the fast-digesting whey protein, and also as an extremely high source of glutamine (post-workout). Casein is frequently found in otherwise nondairy cheese substitutes to improve consistency, especially when melted. A glass of cows milk. ... For the band, see Adhesive (band). ... A binder is a material used to bind together two or more other materials in mixtures. ... A coating is a covering that is applied to an object to protect it or change its appearance. ... This article or section does not cite any references or sources. ... Bamboo knitting needles A little dexterity is helpful in working with knitting needles A knitting needle or knitting pin is a long stick or rod used as a tool in the manufacture of hand knitted fabric. ... A variety of fabric. ... Food additives are substances added to food to preserve flavor or improve its taste and appearance. ... Bodybuilder Anders Graneheim (Sweden) Bodybuilding is the sport of developing muscle fibers through the combination of weight training, increased caloric intake, and rest. ... Phenylalanine is one of the standard amino acids. ... Glutamine is one of the 20 amino acids encoded by the standard genetic code. ...

Health issues

Casein has not been implicated very strongly as a carcinogenic compound according to The China Study by T. Colin Campbell. Also mentioned is the incidence of higher cancer rates in countries that consume more dairy products, specifically cheese, which has more than 10 times the casein density of milk. The book overviews many previous studies of the effects of animal fats, and builds a strong case for the possibility of a correlation between a diet containing excessive amounts of fat and the development of cancer. The authors admit freely that the book is controversial, but maintain that they are only presenting the conclusions of the studies. [1] [2] Image File history File links Unbalanced_scales. ... Shortcut: WP:NPOVD Articles that have been linked to this page are the subject of an NPOV dispute (NPOV stands for Neutral Point Of View; see below). ... The China Study The China Study (ISBN 1-932100-38-5) is a book by T. Colin Campbell and his son, Thomas M. Campbell II, that was published in 2005. ...

Opioid

Casein has been documented to break down in the stomach to produce the peptide casomorphin, an opioid that appears to act primarily as a histamine releaser [3]. Casomorphine is suspected by some sources to aggravate the symptoms of autism [4]. Casomorphin is a peptide sequence that is derived from a protein found in milk called casein, and which some people consider to be addictive to humans and cause an opiate effect. ... An opioid is a chemical substance that has a morphine-like action in the body. ... This article or section does not cite any references or sources. ...

Casein-free diet

A study found that children with Autism placed on a casein-free diet for eight weeks showed significant behavior improvements (Lucarelli 1995). In many cases, casein free diets are combined with gluten-free diets and are referred to as a gluten-free, casein-free diet. A gluten-free casein-free diet (or GFCF diet) eliminates intake of the naturally-occurring proteins gluten (found naturally in wheat, barley, and rye) and casein (found in milk). ...

Blocking positive effects of tea

A study of Charité Hospital in Berlin showed that adding milk to tea will block some of the normal, healthful effects that tea has in protecting against cardiovascular disease.¹ It does this because casein from the milk binds to the molecules in tea that cause the arteries to relax, especially a catechin molecule called EGCG. The calcium in milk also binds with calcium oxylate molecules found in tea, and may work to prevent kidney stones caused by heavy tea drinking. One of the researchers told New Scientist magazine that "[i]t probably also blocks tea's effect on other things, such as cancer."² The Charité is the largest university hospital in Europe. ... A glass of cows milk. ... For other uses, see Tea (disambiguation). ... Cardiovascular disease refers to the class of diseases that involve the heart or blood vessels (arteries and veins). ... Epicatechin (EC) Epigallocatechin (EGC) Catechins are polyphenolic antioxidant plant metabolites, specifically flavonoids called flavan-3-ols. ... Epigallocatechin gallate (EGCG) is a type of catechin and is the most abundant catechin in tea. ... New Scientist is a weekly international science magazine covering recent developments in science and technology for a general English-speaking audience. ...

References

• Green, V., et al. 2006. "Internet Survey of Treatments Used by Parents of Children with Autism." Research in Developmental Disabilities. 27 (1):70-84
• Lucarelli, S., et al. 1995. "Food allergy and infantile autism." Panminerva Med. 37(3):137-141.
• Lorenz, M., et al. 2007. "Addition of milk prevents vascular protective effects of tea." European Heart Journal (DOI: 10.1093/eurheartj/ehl442)

See also

• A2 milk - High in β-casein
• Casomorphin
• Cheese
• Dairy

A2 Milk is a trademark of the A2 Corporation, which is licensed by milk distributors to apply to cows milk which has been tested to ensure it contains a higher proportion of A2 type β-casein than regular milk. ... Casomorphin is a peptide sequence that is derived from a protein found in milk called casein, and which some people consider to be addictive to humans and cause an opiate effect. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... A dairy farm near Oxford, New York in the United States. ...

External links

• Healing Thresholds summarizes scientific evidence on casein-free diets and other therapies for autism
• GFCF Diet Support Group
• Food Allergy and Anaphylaxis Network
• MeSH Caseins