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Model No: HX0424
Casein
Casein, also known as cheese protein, is the most predominant phosphorus-containing protein in mammalian milk. It accounts for approximately 80% of the total protein in cow's milk and 20% - 50% in human milk.
Quantity :
Basic Characteristics
Composition: It is mainly composed of four subtypes: αs1, αs2, β, and κ. It often exists in the form of **colloidal bundles (micelles)**.
Properties: At room temperature, it is a white or pale yellow powder, odorless, slightly soluble in water, and sensitive to acid (it tends to precipitate at pH ≈ 4.8).
Nutrition: It contains all 9 essential amino acids and is a complete and high-quality protein. It is digested slowly (about 6-7 hours) and can continuously release amino acids.
Main Functions and Applications
Nutrition Supply: Slow digestion, strong satiety, suitable for nighttime snacks or maintaining muscles and providing energy during long periods of fasting.
Food Industry: Used as an emulsifier, stabilizer, and thickener, widely used in cheese, yogurt, meat products, baking, and protein supplements.
Other Fields: Used in medicine, cosmetics, adhesives, leather treatment, etc.
Properties: At room temperature, it is a white or pale yellow powder, odorless, slightly soluble in water, and sensitive to acid (it tends to precipitate at pH ≈ 4.8).
Nutrition: It contains all 9 essential amino acids and is a complete and high-quality protein. It is digested slowly (about 6-7 hours) and can continuously release amino acids.
Main Functions and Applications
Nutrition Supply: Slow digestion, strong satiety, suitable for nighttime snacks or maintaining muscles and providing energy during long periods of fasting.
Food Industry: Used as an emulsifier, stabilizer, and thickener, widely used in cheese, yogurt, meat products, baking, and protein supplements.
Other Fields: Used in medicine, cosmetics, adhesives, leather treatment, etc.
