Casein
Casein
Casein (/ˈkeɪsiːn/ KAY-see-n) is a family of related phosphoproteins commonly found in mammalian milk, making up 80% of the proteins in cow's milk and between 20% to 45% of the proteins in human milk.
Etymology
The term "casein" originates from the Latin word caseus, which means "cheese". This is a reference to the protein's primary use in the production of cheese.
Composition
Casein is a complex protein that forms a micelle structure, allowing it to be soluble in water. It is composed of three types of proteins: alpha casein, beta casein, and kappa casein. Each of these proteins plays a unique role in the structure and function of casein.
Function
Casein is a slow-digesting dairy protein that people often take as a supplement. It releases amino acids slowly, so people often take it before bed to help with recovery and reduce muscle breakdown while they sleep.
Related Terms
- Milk: The liquid from which casein is derived.
- Protein: A nutrient that is essential for growth and repair in the body. Casein is a type of protein.
- Amino Acids: The building blocks of proteins. Casein is rich in essential amino acids.
- Micelle: A structure that casein proteins form in milk.
- Cheese: A food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
External links
- Medical encyclopedia article on Casein
- Wikipedia's article - Casein
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