casein

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Related to Caseins: Sodium caseinate, casein milk

ca·sein

(kā′sēn′, -sē-ĭn)

A protein that is the major component of milk. It is the basis of cheese and is used in food products and in certain adhesives and paints.

[Ultimately from Latin cāseus, cheese.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

casein

(ˈkeɪsɪɪn; -siːn)

(Biochemistry) a phosphoprotein, precipitated from milk by the action of rennin, forming the basis of cheese: used in the manufacture of plastics and adhesives. Also called (US): paracasein

[C19: from Latin cāseus cheese + -in]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

ca•sein

(ˈkeɪ sin, -si ɪn, keɪˈsin)

n.

1. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics.

a. an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate.

b. a paint in which this emulsion is used as a binder.

[1835–45; < Latin cāse(us) cheese¹ + -in¹]

ThesaurusAntonymsRelated WordsSynonymsLegend:

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Noun	1.	casein - a milk protein used in making e.g. plastics and adhesives phosphoprotein - containing chemically bound phosphoric acid
	2.	casein - a water-base paint made with a protein precipitated from milk casein paint water-base paint - paint in which water is used as the vehicle

Translations

καζεΐνη

caseina

casein

[ˈkeɪsɪɪn] n (Chem) → caseina

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

ca·sein

n. caseína, proteína principal de la leche.

English-Spanish Medical Dictionary © Farlex 2012

References in periodicals archive ?

The main fraction of milk proteins, the caseins, occurs in milk as sterically-stabilized association colloids, called casein micelles.

Improving milk protein functionality by treatment with transglutaminase

Total proteins and caseins were the highest in milk of cross-bred cows while, whey proteins were the maximum in Sahiwal cow's milk.

COMPARATIVE PROTEIN PROFILES OF MILK OF NILI-RAVI BUFFALOES, SAHIWAL AND CROSSBRED COWS

Milk caseins (CN), i.e., [[alpha].sub.S-] CN, [beta]-CN, and [kappa]-CN, aggregate into spherical micelles with average diameters ranging from 150 to 200 nm (DE KRUIF, 1998).

Association of casein micelle size and enzymatic curd strength and dry matter curd yield/ Associacao do tamanho das micelas de caseina com a forca e producao de massa da coalhada

Among caseins, [alpha]S1 casein appears to be the most common allergens for milk-allergic individuals especially its C-terminal, the most hydrophilic region which has been identified as a common binding site for IgE (Docena et al.

STUDY OF THERMAL AND HYDROLYTIC DENATURATION OF CASEIN ([alpha]S1) USING DIFFERENTIAL SCANNING CALORIMETRY (DSC)

Effects of methionine and cysteine nanoemulsion on the expression of caseins

The effect of nanoemulsified methionine and cysteine on the in vitro expression of casein in bovine mammary epithelial cells

Caseins and whey proteins are the main proteins present in various milk species in different proportion.

Characterization of Milk Proteins from Different Animal Species through Gel Electrophoresis

The stiffness and WHC of yogurt gels are determined by their gel network structures, whose primary building blocks are caseins and whey proteins.

Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels

The relative distribution and amino-acid composition of camel milk caseins are different from bovine milk.

Processing Challenges and Opportunities of Camel Dairy Products

New peptides obtained by hydrolysis of caseins from bovine milk by protease extracted from the latex Jacaratia corumbensis.

Efecto de algunos factores productivos sobre el contenido de kappa-caseina en leche de vacas de diferentes hatos en Risaralda (Colombia)

[USPRwire, Tue Sep 08 2015] Caseins are proteins found in milk; they have an essential amino acid composition, which is required for the development and growth of humans.

"Global Casein and Caseinates Market 2015-2019" is now available at Fast Market Research

The scientists examined cow milk caseins. These casein proteins form spherical aggregates--micelles--which are natural delivery systems for amino acids and calcium from mother to young, and, the investigators reasoned, might deliver Ritonavir molecules as well.