Detailed description of casein

Casein is a detailed description of:

Chinese alias: casein; Casein protein

CAS no. : 9000-71-9

Molecular weight: 854.02

Molecular formula: C47H48N3NaO7S2

Physico-chemical properties of casein (9000-71-9) description: 1. The appearance is white to light yellow granular, powder or flake. Odourless and tasteless, or a slight aroma and taste. 2. Insoluble in water and alcohol soluble in alkali and casein acid salt. Isoelectric point of pH 4.6. 3. Such as manufacturing process due to insufficient washing the residual reducing sugar (lactose), heating drying with casein maillard reaction, can cause Browning. Toxicity: LD50 of 400 ~ 500 mg/kg (sodium caseinate, rats, through the mouth). Natural food, non-toxic. Use casein (9000-71-9) USES: this product as a thickening agent; Filling agent; Emulsifier; Stabilizing agent; (improved protein); Binder; The carrier. Especially suitable for cheese, ice cream, dosage of 0.3% ~ 0.7%, meat products (ham and sausage) 1% ~ 3% and the mince seafood. Strengthen the bread, biscuits, protein 5%; Mayonnaise is 3%. Product description casein (9000-71-9), the preparation methods, with consumption level acid or rennet or other precipitant defatted milk after coagulation, precipitation, separation, washing and drying. Main ingredients: 1. In the electrophoretic analysis of at least 20 different phosphorus protein components. 2. The primary group is divided into mortar casein, alpha and beta casein - a mixture of casein, rather than simple protein. 3. Contains all the amino acids in the body must be. Identification experiment: 1. Experiment 1 ~ 4 are equal with sodium caseinate (10034). 2. Should be consistent with potassium bromide tabletting infrared spectrogram. Content analysis: accurate said 100 ℃ drying after 3 h after the sample is about 0.15 g, according to the routine determination of kjeldahl determination. 0.1 mol/L sulfuric acid is equivalent to 1.401 mg per milliliter of nitrogen.