Casein
[6] As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus.
[8] Casein contains a high number of proline amino acids which hinder the formation of common secondary structural motifs of proteins.
All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules.
[18] Casein-based glues are formulated from casein, water, and alkalis (usually a mix of hydrated lime and sodium hydroxide).
While largely replaced with synthetic resins, casein-based glues still have a use in certain niche applications, such as laminating fireproof doors and the labeling of bottles.
[27] The main food uses of casein are for powders requiring rapid dispersion into water, ranging from coffee creamers to instant cream soups.
Mead Johnson introduced a product in the early 1920s named Casec to ease gastrointestinal disorders and infant digestive problems which were a common cause of death in children at that time.
It is produced by coagulation that is caused by destabilization of the casein micelle, which begins the processes of fractionation and selective concentration.
[2] Typically, the milk is acidified and then coagulated by the addition of rennet, containing a proteolytic enzyme known as rennin; traditionally obtained from the stomachs of calves, but currently produced more often from genetically modified microorganisms.
An attractive property of the casein molecule is its ability to form a gel or clot in the stomach, which makes it very efficient in nutrient supply.
The clot is able to provide a sustained slow release of amino acids into the blood stream, sometimes lasting for several hours.
Hydrolyzed forms are noted to taste bitter and such supplements are often refused by infants and lab animals in favor of intact casein.
As of 2015 the evidence that such diets have any impact on behavior or cognitive and social functioning in autistic children was limited and weak.
[37][38] Casein proteins have potential for use as nanomaterials due to their readily available source (milk) and their propensity to self-assemble into amyloid fibrils.
[47][verification needed] A diet known as casein-free, gluten free (CFGF) is commonly practiced by these individuals after discovering their intolerance or allergy.
[citation needed] Casein that is heat-treated has been shown to be more allergenic and harder to digest when fed to infants.
Following a casein-free diet has been shown to improve outcomes of infants who are breastfed while allergic or intolerant to dairy protein.
[50] Supplementation of protease enzyme has been shown to help casein intolerant individuals digest the protein with minimal adverse reaction.
