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General information of casein:Casein, group of proteins precipitated when milk is mildly acidified. Casein constitutes about 80% of the total proteins in cow''s milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water, extensively in alkalies or strong acids.
Amino Acid Content of casein:(Percentages)Alanine 2.7, Arginine 3.7, Aspartic Acid 6.4, Cystine 0.3, Glutamic Acid 20.2, Glycine 2.4, Histidine 2.8, Isoleucine 5.5, Leucine 8.3, Lysine 7.4 Methionine 2.5, Phenilalahine 4.5, Proline10.2, Serine 5.7, Threonine 4.4, Tryptophan 1.1, Tyrosine 5.7, Valine 6.5.
Use of casein:Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein, is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects.