Kaseiin

Kasein is a type of protein found in milk and other mammals, including humans. It is the primary protein in casein micelles, which are the primary structural component of milk. Kasein is responsible for the curdling of milk during the cheese-making process. There are four main types of kasein: alpha-s1, alpha-s2, beta, and kappa. Each type has unique properties and functions.

Kasein is a phosphoprotein, meaning it contains phosphate groups. These phosphate groups are crucial for the structure and function of kasein micelles. Kasein is also involved in the transport and storage of calcium in the body. It binds to calcium ions, forming a complex that is essential for bone health and mineralization.

Kasein is a globular protein, meaning it has a compact, spherical shape. This shape allows it to form micelles, which are stable and resistant to digestion. Kasein micelles are the primary source of protein in infant formula and are also used in the production of casein-based supplements.

Kasein is also used in the food industry as a gelling agent and emulsifier. It is often used in the production of cheese, yogurt, and other dairy products. Kasein is also used in the production of casein-based foods, such as casein hydrolysate and casein peptides.

Kasein is an essential protein for humans, providing all the essential amino acids. It is also a good source of calcium, phosphorus, and other minerals. Kasein is found in a variety of foods, including milk, cheese, yogurt, and other dairy products. It is also available in supplement form, such as casein hydrolysate and casein peptides.