casein

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Related to Caseins: Sodium caseinate, casein milk
  • noun

Synonyms for casein

a milk protein used in making e

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a water-base paint made with a protein precipitated from milk

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References in periodicals archive ?
0 mg per mL of curcumin in 2% self-assembled casein nanoparticles, which had an encapsulation efficiency of about 90%.
In all model digestion studies, the type, amount and activity of the enzymes, as well as pH used appear to influence the caseins digestion during the gastric phase (Almass et al.
Also, as a result of where caseins reside in milk, they will only be present in the milk-solid portion of cow's milk.
Producer of milk and whey proteins, Milk Specialties Global, is adding casein to its product portfolio, marking the first U.
Patients with autism might also have digestive problems that cause a marked sensitivity to certain foods, but I have not seen any evidence that there is a connection between glutens and caseins and autism symptoms.
In an acidic environment it snips kappa-casein specifically, allowing the other caseins to unwind.
59 for eight ounces) is lower in fat (two grams) and calories (35 per slice) than all the others, but also contains casein.
Our proprietary formulation, with the casein coating around the CAP-insulin core, appears to protect the insulin as it passes through the stomach to reach the small intestines intact and in a functionally active form.
More than 95% of the cow milk proteins are constituted by caseins and whey proteins.
These aggregates became larger with the decreased pH value and precipitated rapidly, particularly when the pH approached the isoelectric point of caseins.
The oral formulation was developed by aggregating caseins (the principal protein of milk) around a proprietary formulation of CAPOral, polyethylene glycol (PEG, a polymer) and insulin by scientists at BioSante's research center in Smyrna, Georgia.
Casein, which is one of the major components of milk proteins, includes calcium-sensitive caseins ([alpha]S1-, [beta]-, and [alpha]-S2-casein) and K-casein (Rosen et al.
It is the purposely induced destabilization of casein micelles that leads to the formation of a yogurt gel or a cheese curd or the first step in the isolation of the casein fraction for production of caseins or caseinates.
When milk is homogenized, caseins and whey proteins form the new surface layer of fat globules, which increases the number of possible structure-building components in yogurt made from homogenized milk (Walstra, 1998).
During yogurt fermentation, the presence of denatured whey proteins attached to caseins results in an increase in the gelation pH, as well as increased gel stiffness and viscosity.