casein production and its properties

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RV College of
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SEM IV
BRANCH BIOTECHNOLOGY

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TEAM INTRODUCTION
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Presentation Outline
• Introduction
• Structure and properties of Casein
• Properties of various Casein proteins
• Casein gene translation in bovine mammary gland
• Extraction of casein and confirmatory test
• Various uses of casein
• Use of casein as a Bioplastic
• Results and Discussion
• References

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INTRODUCTION
•What is casein?
Casein is a family of related phosphoprotein that is commonly found in milk
comprising of 80% of protein in cow and buffalo to 20-60 % in human milk.
It is of four types (alphaS1,alphaS2,beta,kappa).In fresh milk it is present as a
colloidal form casein micelles.
In this project we are analyzing properties and structure of the casein protein.
Its genetic translational properties. Extraction of casein from cow milk. Its
various uses. Casein protein as an alternative for plastic.

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Structure & Properties of Casein
• It is a type of phosphoprotein which is present commonly in milk.
• It is composed of (as1, as2, beta, kappa) in the ratio of (4:1:4:1).
• These proteins are translated by their respective genes present in mammary
gland(csn1s1, csn1s2, csn2, csn3).
• Its most common form is sodium caseinate.
• In fresh milk it is present as a colloidal form due to phase separation known as casein
micelles.
• Casein micelles is composed of several similar proteins, forming a multi- ‐ molecular
granular structure. The casein micelle contains water plus salts (mainly from Calcium
and Phosphorus).
• Average diameter of the micelle is about 120 to 180 nm.
• Salts present in the micelles are nano clusters of calcium and phosphorous.

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Structure & Properties of Casein
• It is believed that Ca and P are connectors of the protein since the removal of them
leads to dissociation of micelles into sub micelles.
• Micelles are formed by proteins and the colloidal calcium phosphates.
• CCP acts like cement as it connect the sub micelles.
• Under Electron microscope it is seen that there are no sub micelles but a protein
matrix and channels inside of the micelle.
• But recently using high resolution microscope and carefully made samples show that
the sub micelle model may exist.
• According to horne model whole micelle consist of small sub micelles connected with
CCP.

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Structure & Properties of Casein
• Outer surface of the micelle is kappa-rich having protruding hairs of –ve charges
which induces a steric repulsion between micelles preventing them to coagulate and
hence stabilizes the micelle.
• Holt model explains how the nano-clusters of the CCP acts like cement and connect
the protein to form big micelle. Both alpha and beta are attached to the cluster. The
difference between the proteins enables them to make a bridge with the cluster.

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Structure & Properties of Casein
• It is generally flexible and heat stable.
• It is water insoluble, dilute alkali soluble.
• Casein micelles contain calcium, phosphate, citrate ions.
• It also contains lipase and plasmid enzymes which help to digest it.
• It precipitates at the ph. 4.6 by addition of dilute acid, salt and rennet
• It is a lyophilic compound.
• It is isoelectric at ph 4.6 amphoteric below 4.6 and forms soluble salt above 4.6 it
makes salt with bases at ph above 4.6.
• Alkali salts of casein like sodium caseinate are soluble without limit whereas the
alkaline earth metal salts like calcium caseinate are nearly insoluble.
• Casein forms gel when slowly coagulated from concentrated solutions.
• Formaldehyde forms insoluble compound with casein.

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Properties of various Casein Proteins
1. alpha s1 casein
• It consists of 199 amino acid chain.
• (1-44), (90-199) region of the chain is non-polar hydrophobic.
• (45-89) region is hydrophilic and polar nature.
• It is a chain of loose flexible polypeptides.
• It aggregates and precipitates at the low concentration of calcium.
2. alpha s2 casein
• It is a dipolar structure.
• Its n terminal is –vely charged and c terminal is +vely charged.
• In case of precipitation it is more sensitive than alpha s1 casein.
3. beta casein
• It consists of 209 amino acid chain.
• N terminal is –vely charged.
• A1 and A2 are 2 genetic variants. Histidine and proline are present at the 67th
position respectively.
• Gamma casein is a part of beta casein.

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Properties of various Casein Protein
• It is formed by cleavage of beta casein at the positions (28-29), (105-106), (107-
108) by plasma enzymes.
• The cleaved part consist of gamma casein(29-209), (106-209), (108-209) and whey
components.
4. Kappa casein
• It consists of 169 amino acid chain.
• It is a glycoprotein.
• It is present on the surface of the casein micelles.
• It prevent precipitation and provide stability to the micelle.
• When ingested it is broken into insoluble pera kappa-casein and soluble
glycopeptide.

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Translational Properties of Casein gene

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Translational Properties of Casein gene

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Extraction of Casein from milk

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Extraction of Casein from milk

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Uses of Casein

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Use of Casein as a Bioplastic

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Results & Discussion

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References