Product introduction

Casein preparation method: (1) Fresh milk without fat, add acid (lactic acid, acetic acid, hydrochloric acid or sulfuric acid), adjust the pH to 4.7, so that the casein microparticles lose charge and coagulate and precipitate. The casein obtained in this way is called acid casein. (2) Milk is treated with crude rennet to form a coagulated precipitate called crude rennet casein, which is white granular. Rennet casein has a higher ash content than acid casein.

Uses: casein itself can be used in biochemical research, the preparation of biological medium, can also be used as thickening agent, emulsifier, stabilizer, etc., can be used in food. Other products produced from it as a raw material are: hydrolyzed casein for bacterial culture; Hydrolyzed casein (0.2%) for the culture of chicken embryo, mouse kidney and other general cells; Hydrolyzed casein AGAR is used to determine microbial susceptibility to antimicrobial agents and is the basis of blood AGAR and chocolate AGAR. Tryptone is a commonly used component of bacterial culture media.

Casein toxicity: natural food, non-toxic.

Physical properties

Casein: white amorphous powder or particle. It is a complex protein containing phosphorus. There were no less than 20 phosphoprotein fractions analyzed by electrophoresis, and the main components were a-casein and b-casein. Dry powder is odorless and tasteless. It is hygroscopic. It is stable when dry, but easy to deteriorate when wet. It is soluble in alkaline aqueous solutions, pale purple in concentrated hydrochloric acid, and almost insoluble in water and non-polar organic solvents. The relative density was 1.25-1.31, and the isoelectric point was 4.7.

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