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Edible Casein

Edible Casein

Product Description:
Edible Casein is a sort of protein powder without crystallinity and hygroscopicity, it can be dissolved about 0.8-1.2% in water under normal temperature, and it dissolves slightly in water at 25℃ and organic solvents. Meanwhile, it dissolves in diluted alkali solution easily. It will swells rapidly in water, but the particles do not combine together.
Edible Casein is a sort of pure natural creamy food ingredient with high protein which is made from natural yak dry milk curd by Hi-Tech bio-engineering. It is a product of resource which owns high commercial value and utilizability. Therefore, it is widely used in the following areas:
 

Type:
Proteins
Brand Name:
BICHAIN
Einecs No:
232-555-1
CAS No..
9000-71-9
HS Code:
350110000
Qty in 20' FCL:
20 TON
Packing:
25KG/BAG 
Port:
Shanghai,Tianjin, Qingdao
Min. Order:
500 KGS
Payment Terms:
L/C,T/T
QC:
Haccp,Kosher,Halal,Iso
Origin:
China (Mainland)

ITEMS
STANDARD
Appearance
Cream white
Protein(dry basis) ≥ %
92.0
Moisture≤ %
12.00
Fat  ≤ %
2.00
Ash ≤ %
2.00
Acidity ≤ T°
45
Insolubility  ≤ ml/g
0.5
Coliforms
40MPN/100G
Total Plate Count  ≤
30000cfu/g
E.Coli 
Absent
Organic and Mineral Impurities
Not  Allowed
Injects and Remaings
Not  Allowed

Application:
Chemical industry 
* Bottle Label Glue                            * Casein Glue
* Leather Tanning Agent                  * Leather Finish
* Textile Finishing Agent                   * Medical Latex (Latex Gloves)
* Paper Making                                   * Casein Fibre                     
* Food Indutsry                                    * Pet Feed 
* Non-Dairy Creamer                         * Coconut Creamer Powder
* CPP (Casein Phosphopeptides)                      
Biological Engineering
Casein from Latin caseus, "cheese") is the name for a family of related phosphoProteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and beTween 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic elements, calcium and phosphorus.
Description
Casein contains a fairly high number of proline residues, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called "casein micelles" which show only limited resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface and they are spherical. However, in sharp contrast to surfactant micelles, the interior of a casein micelle is highly hydrated. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. Several models account for the special conformation of casein in the micelles (Dalgleish, 1998). One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of κ-casein (Walstra, 1979; Lucey, 2002). Another model suggests the nucleus is formed by casein-interlinked fibrils (Holt, 1992). Finally, the most recent model (Horne, 1998) proposes a double link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules.
The isoelectric point of casein is 4.6. Since milk's pH is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as sodium oxalate and Sodium Acetate.
The enzyme trypsin can hydrolyze off a phosphate-containing peptone. It is used to form a type of organic adhesive.



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