Casein

Goat milk or bovine is the major source of casein occurring in 24-29 g/l of the material. It
consists of 4 components- [1]
1. Alpha s1 casein (38%)
2. Beta casein (36%)
3. Alpha s2 casein (10%)
4. Kappa casein (13%)
Alpha s1 consists of a net charge of -21.9 at a pI of 4.94, consisting of 8 residues of
phosphorylated serine,25 glutamine residues and 17 proline residues but no cysteine
residue. It is sensitive to calcium ion, indicating that it gets precipitated in low ion
concentration.
Beta casein consisting of a polar N-terminal is of amphipathic protein type, having a large
hydrophobic part. As the temperature is dropped to 4 degree centigrade, its solubility
increases but it is also calcium sensitive like Alpha s1.
Alpha s2 casein having a net charge of -13.8 at a pI of 5.37, is also calcium ion sensitive
having two regions of high charge density, which makes it the most hydrophilic from the
other components.
Kappa casein is not calcium sensitive, located outside of casein micelle, often called hairy
layer due to this and is amphipathic in nature, having a polar side which interacts with the
polar solvents. [2,3]

Reference

1. Audic JL , Chaufer B , Daufin G (2003) Non-food applications of milk components and dairy co-
products: A review . Lair 83 : 417 – 438

2. Swaisgood HE (1993) Review and update of casein chemistry . J Dairy Sci 76 : 3054 –3061

3. Swaisgood HE (1996) Characteristics of milk . In: Fennema O (ed) Food chemistry . Marcel Dekker ,
New York, NY , p 1067