Concept in Definition ABC

The Casein is one of the protein that are part of milk, is a substance that contains a large amount of essential amino acids, necessary for normal functioning of the organism.

In milk from cows and sheep, casein constitutes 80% of the proteins contained in this liquid. In the case of human milk, casein is also present, although in a lower proportion, reaching 50%.

Casein is the main component that is formed by adding acidic substances such as lemon to milk, giving rise to what is known as cut milk.

Casein is a supplement used by athletes

This protein contains a total of eight essential amino acids, which are necessary to activate the processes of production of new proteins in the body, so its use before exercise increases the development of muscle mass.

In the case of older adults, casein helps to reduce the velocity with which proteins are degraded, so it has a protective role against the loss of muscle mass.

Casein is responsible for cow's milk allergy

Many children develop an allergic condition in their childhood to the cow's milk contained in formulas and food dairy products, a large part of these manifestations are the product of the immune system's reaction to proteins.

An allergy to cow's milk protein is manifested by symptoms such as abdominal pain and bloating, diarrhea, vomiting, nasal discharge, itchy eyes and body, and even difficulty in to breathe. These manifestations begin within a period of minutes to hours after ingesting the food that contains this type of dairy product.

It is important to differentiate the allergy to cow's milk protein from another condition known as lactose intolerance, in which the problem is due to the lack of an enzyme present in the intestine necessary for the correct metabolism lactose, leading to abdominal pain, bloating, diarrhea and many gases.

Casein has a host of industrial uses

In addition to being part of the foods known as dairy derivatives, casein is obtained for its use in food preparation for its power to bind various substances, as occurs when integrating the ingredients used in bakery and confectionery.

These adhesive properties of casein have also been used in manufacturing industry. For this reason, it is part of compounds such as glues, paints, paper, plastics and laminar wrappers.

Casein also has surfactant properties, which means that it allows two liquids that normally do not join each other to be integrated to form an emulsion, which is why it is also used in the elaboration of detergent products such as soaps.

Photos: Fotolia - komokvm / itakdalee