Sodium caseinate Chemische Eigenschaften,Einsatz,Produktion Methoden
S-S?tze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
Sodium caseinate is a kind of water soluble emulsifier. It has the function of stabilizing, strengthening protein, thickening, foaming etc. It is also a protein nutrition fortifier. It has also been used in bread, biscuits, and other cereals. Like casein, sodium caseinate is a high quality protein source.
Sodium caseinate is made from milk protein and is hydrolyzed and absorbed to participate in the normal metabolism of the body. There is no definite chemical structure for sodium caseinate. In electrophoretic analysis, there are at least 20 different kinds of protein components. The main components are a mixture of alpha casein, beta casein and kappa casein (rather than simple proteins).
Chemische Eigenschaften
White to cream colored powder
Verwenden
Sodium caseinate, which is the sodium form of the major milk protein, involves the four individual caseins (38% αs1-, 10% αs2-, 36% β-casein, 13% κ-casein) combined within the discrete particles, has the micelle-like form, with the size on the nanometer scale. it is used as a protein source and for its functional properties such as water binding, emulsification, whitening, and whipping. it is used in coffee whiteners, nondairy whipped toppings, processed meat, and desserts.
Application
Sodium caseinate is suitable for:
1.the preparation of casein-based diets to investigate nutritional effect of vitamin E in diets for Litopenaeus vannamei postlarve
2.in an assay to determine the activity of a three-enzyme solution containing trypsin, chymotrypsin and peptidase
3.a
study to investigate the effects of bovine somatotropin (bST)
administration and abomasal casein infusion on nitrogen metabolism in
Holstein steers
4.as constituent of blocking solution in immunoblotting.
Definition
Though commonly regarded as the principal protein
in milk (approximately 3%), casein is actually a
colloidal aggregate composed of several identifiable
proteins together with phosphorus and calcium. It
occurs in milk as a heterogeneous complex called
calcium caseinate, which can be fractionated by a
number of methods. It can be precipitated with acid
at p H 4.7 or with the enzyme rennet (rennin). The
product of the latter method is called paracasein,
the term being applied to any of the casein fractions
involved, i.e., α, β, κ, etc.
synthetische
The manufacture of sodium caseinate consists of the formation of a casein suspension, solubilization of casein using sodium hydroxide, and drying the sodium caseinate produced.
Sicherheitsprofil
Questionable carcinogen with experimental tumorigenic data. When heated to decomposition it emits toxic fumes of NanO.
Sodium caseinate Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
