caseinogen
(keɪsiːˈɪnədʒən)
[f. casein + -o + -gen.]
A protein of milk producing casein when acted upon by rennin; = casein (see quots. 1938 and 1961).
| 1891 W. D. Halliburton Textbk. Chem. Physiol. xxvi. 580 It will be more convenient..to reserve the term casein for the clotted proteid, and to use the word caseinogen for its precursor in the milk. 1906 Jrnl. Chem. Soc. XC. i. 56 A comparison of solutions of casein and paracasein (or, as they are usually called in English, caseinogen and casein respectively). 1914 Chem. Abstr. VIII. 3059 The conversion of caseinogen into casein by enzyme action is accompanied by the cleavage of N, P, and Ca. 1934 Times Lit. Suppl. 1 Nov. 758/3 Caseinogen hydrolysates completely freed from tyrosine are still able to support growth in young rats. 1938 Thorpe's Dict. Appl. Chem. II. 411/1 Many American and some English authors have preferred to use the term casein for the commercial product produced by precipitation from milk, and the word caseinogen for the protein..of milk in its natural condition... In view of the doubt whether the latter term refers to a single specific chemical compound, and of the fact that there are two quite distinct types of the commercial product, the term casein is used in both senses throughout this article. 1961 Brit. Med. Dict. 262/1 Caseinogen, a phosphoprotein present in milk and convertible by the enzyme chymosin (rennin) into casein. (In the U.S.A. caseinogen is called casein and casein paracasein.) It is the substance which is precipitated when milk goes sour by the formation of lactic acid, and the precursor of the casein formed by rennin in the coagulation of milk. |