Casein CAS 9000-71-9 is a calcium phosphate binding protein that is sensitive to acids and can precipitate at low pH.

Casein is the main protein in mammalian milk, including cow, sheep, and human milk, also known as casein, casein, and casein.

α- Casein is the main protein in mammals, which is not found in human milk α- Casein, with β- Casein is the main form of casein. Casein is not only a source of amino acids, but also calcium and phosphorus for young children. Casein forms curds in the stomach for digestion.

Chinese name: casein

Foreign name: Casein

Nickname: casein, casein, casein, casein

CAS number: 9000-71-9

PH: 4.8

Purpose: Mainly used as a base material for coatings

Physical and chemical properties

Casein is an amphoteric protein with an isoelectric point of pH 4.8. In milk, it exists in the form of dicalcium phosphate, tricalcium phosphate, or a complex of both, with extremely complex structures. Until now, there is no fully determined molecular formula, and the molecular weight is approximately 57000-375000. Casein contains approximately 3% of milk protein, accounting for approximately 80% of milk protein. Pure casein is a white, odorless, and odorless granular solid. The relative density is about 1.26. Insoluble in water and organic solvents. Casein can absorb water, and when immersed in water, it rapidly expands, but the molecules do not bind.

Purpose

Acid casein is mainly used as a base material for coatings, as an adhesive for wood, paper, and cloth, and as a food additive. As the base material for coatings, it accounts for about half of the total consumption and has excellent water resistance. It can be well dispersed in pigments and improve the uniformity of coatings. In addition, due to its good fluidity and ease of application, crude rennet protein is mainly used in the manufacturing of plastic buttons. Compared with other resin buttons, casein buttons have good dyeing, processing, and bright color, and their quality is in the middle and top of the buttons. Casein is uniformly mixed with hydrated lime, sodium fluoride, and copper sulfate, and then mixed with kerosene to obtain casein adhesive. It is a type of adhesive used in the aviation industry and wood processing departments. Casein is also used in medicine and biochemical reagents.

Casein is mainly used as a nutritional enhancer for solid foods in the food industry, and also serves as a thickening and emulsifying stabilizer in food processing. It can sometimes be used as a binder, filler, and carrier. Casein is particularly suitable for cheese, ice cream (dosage 0.3%~0.7%), meat products (such as ham and sausages, dosage 1%~3%), and aquatic mince products in food; Strengthen protein in bread and biscuits with a 5% addition amount; The dosage in mayonnaise is 3%. Because casein is the most perfect protein, it can also be combined with cereal products to make high protein cereal products, elderly food, infant food and diabetes food.

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