LP16940-6
Casein
Active
Descriptions
Casein is the predominant phosphoprotein found in fresh milk and cheese. When coagulated with rennet, casein is sometimes called paracasein. In milk, casein exists as a salt of calcium not coagulated by heat. It is precipitated by acids and by rennet, a proteolytic enzyme typically obtained from the stomachs of calves. Casein consists of a fairly high number of proline residues and it has no disulphide bridges. As a result, it has relatively little secondary or tertiary structures, thus making it difficult to be denatured. In addition, casein is relatively hydrophobic resulting in low solubility in water. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See http://creativecommons.org/licenses/by-sa/3.0/ for details. Source: Wikipedia, Casein (Wikipedia)
Casein is a major allergen in milk and the main protein constituent in cheese.
IgE-antibodies to casein are common in milk-sensitized patients.
Copyright Copyright © 2006 Phadia AB.
Source: ImmunoCap, ImmunoCap
Basic Part Properties
- Part Name
- Casein
- Part Display Name
- Casein
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Casein
LOINC Terminology Service (API) using HL7® FHIR® Get Info
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- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=LP16940-6 - ConceptMap translate
- https:
//fhir.loinc.org/ConceptMap/$translate?system=http: //loinc.org&code=LP16940-6
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 酪蛋白 Synonyms: 干酪素; |
| fr-CA | French (Canada) | Caséine |
| et-EE | Estonian (Estonia) | Kaseiin |
| es-ES | Spanish (Spain) | Caseina |
| it-IT | Italian (Italy) | Caseina |
| tr-TR | Turkish (Turkey) | Kazein |
| ru-RU | Russian (Russian Federation) | Казеин |
| nl-NL | Dutch (Netherlands) | caseïne |
| fr-BE | French (Belgium) | Caséine Synonyms: f78 |
LOINC Copyright
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