casein
The definitions used in this glossary of terminology either have been provided by the authors of the articles, or have been extracted wholly or in part, or paraphrased from the following sources: The American Medical Association Encyclopedia of Medicine, Charles B. Clayman, MD, Medical Editor, Random House, New York, 1989; Biotechnology from A to Z, 2d Edition, William Bains, Oxford University Press, New York, New York, 2002; A Dictionary of Genetics, 6th Edition, Robert C. King and William D. Stansfield, Oxford University Press, New York, New York, 2002; Dorland's Illustrated Medical Dictionary, 29th and 30th Editions, W. B. Saunders Company, Philadelphia, 2000, 2003; Genes VII, Benjamin Lewin, Oxford University Press, New York, New York, 2000; The Gale Encyclopedia of Genetic Disorders, Volumes I and II, Stacey L. Blachford, Ed., Thomson Learning, New York, New York, 2002; The Merriam-Webster Dictionary, Merriam-Webster, Inc., Springfield, Massachusetts, 1997; Molecular Biology of the Cell, 3rd Edition, Bruce Alberts, et al., Garland Publishing, 1994; The Random House Dictionary of the English Language, Unabridged Edition, 1966; Webster's Ninth New Collegiate Dictionary, 1991.
DEFINITION:
- casein
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A phosphoprotein, the principal protein of milk, the basis of curd and of cheese. It is precipitated from milk as a white amorphous substance by dilute acids, and redissolves on the addition of alkalis or of excess acid. Rennin (and other milk-clotting enzymes) influence the hydrolysis of casein to soluble paracasein, which in the presence of calcium (Ca2+) is converted to an insoluble curd (insoluble paracasein or calcium paracaseinate). Casein, usually in the form of its calcium, potassium, or sodium salts, is added to other ingredients of the diet to increase its protein content. NOTE: In British nomenclature, casein is called caseinogen, and paracasein is called casein.
Used in 2 Proceeding abstracts
Used in 2 Proceeding abstracts