Casein is a phosphoprotein found in milk that is precipitated by heating milk with acid or during the souring of milk by lactic acid. It is the main protein in cheese and is used to make paints, adhesives, and plastics. Casein comes from genes in mammary glands and has a white amorphous color, tasteless flavor, and hygroscopic shape. It is insoluble in water but soluble in alkaline and acids. Casein contains phosphorus, sulfur, and 15 amino acids including essential ones. Its molecular weight ranges from 75,000 to 370,000 and it has an isoelectric point of 4.7. Casein has uses as a dietary supplement, in standard

1. S.S.P SHIKSHAN SANSTHAN
SIDDHI COLLEGE OF PHARMACY
NAME: AKASH GARAD
CLASS: S.Y.B.PHARM
ROLL NO: 222
SUBJECT: PHARMACOGNOSTIC ACCOUNT OF CASEIN

2. content
 Meaning
 Family
 Macroscopic characters
 Solubility and stability
 Chemical constituents
 uses

3. CASEIN:-
 a phosphoprotein of milk: such as
 one that is precipitated from milk by heating with an acid or by the action of
acid or by the action of lactic acid in souring and is used in making paints
and adhesives
 one that is produced when milk is curdled by rennet, is the chief constituent
of cheese, and is used in making plastics

4.  BIOLOGICAL SOURCE: derived from three to five distantly related gene
products . Caseins are synthesized in the mammary gland, and their biological
function is, for the most part, nutritional.
 FAMILY: Phosphoproteins
MACROSCOPICAL CHARACTERS:
 COLOUR: Amorphous white
 ODOUR: without odour
 TASTE: tasteless
 Shape: Amorphous solid , hygroscpic.

5. Solubility and stability
It is insoluble in water , solubal in dilute
alkaline , concentrated acids , but
precipitates from dilute acid solutions
 hygroscopic , stable when dry but
deteriorates rapidly when damp.

6. Chemical constituent:
 Casein is phosphoprotein containing about 0.85% phosphorous and 0.75%
sulfar.
 It contain about 15 amino acids also rich in essential amino acids.
 Molecular weight 75000 – 370000 , Isoelectrictic point 4.7 , nitrogen
content 15 16 percent

7. Uses:-
 It useful dietary supplement source of protein in per and post operative
care; as a base in the standardization of proteolhytic 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

8. THANK YOU
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