Casien

For sem 3 B.pharm students GTU

1. Casein Prepared by: Harsh Dube B.Pharma . Sem 3 Akshar preet institute of pharmacy, jamnagar Guide by: Mrs. Pooja Khanpara

2. Biological source Casein is a principle Phospho protein in milk and constitutes 3.0% milk. It comprises about 80% total protein content of milk. There are two types of casein in the market. 1 . Acid casein 2 . Rennet casein

3. Con… Acid Casein :- Warm skimmed milk is acidified with dilute acid, the whey is separated, curd is washed several times, dried and pulverized. Rennet Casein :- Skimmed milk is treated with an enzyme, rennet extract, product is separated and purified.

4. Description It is white, slightly yellow, testless, odourless, amorphous solid, hygroscopic, stable when dry but deteriorates rapidly when damp. It is insoluble in water, soluble in dil. alkalies, concentrate acids, but precipitates from dil.acid solutions.

5. Chemistry of casein Casein is a phosphoprotein containing about 0.85% phosphorus and 0.75% sulphur. It contains about 15 amino acids also rich in essential amino acids. Molecular weight 75000-3,70,000. Isoelectric point - 4.7, Nitrogen content – 15-16%.

6. Standards Loss on drying. - not more than 6.0% Sulphated ash. - not more than 1.5% Specific gravity. - 1.25-1.31.

7. Uses Dietary supplement source of protein in pre and post operative care. As a base in the standardized of proteolytic enzymes and as emulsifying agent. Industrially, it is used in sizing of textile and paper, as an adhesive, in preparation of casein plastic and casein paints.

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