Talk:Casein

Here are some tasks awaiting attention: Other : *A history of extraction and commercial use needs to be added to the article. -- Alan Liefting (talk - contribs) 21:52, 30 May 2012 (UTC)

Possible vandalizing?

At the start of the second paragraph, the word 'Funny' appears to take the place of Casein. Not sure if something's up... 113.197.9.10 (talk) 03:31, 3 March 2021 (UTC) -Newbie editor

 Fixed, thanks. You might be interested in Wikipedia:Cleaning up vandalism. Adrian J. Hunter^{(talk•contribs)} 11:55, 3 March 2021 (UTC)

Chemistry facts

I find the article lacks some of the features found in other articles about single-molecule materials (Chemical compounds), such as Methane or Cyanoacrylate. I know this information is available from verifiable public sources. I am not expert in the use of chemistry tags (i.e. chembox) or Wikimedia Commons for molecular diagrams but I can try if no one else will.

missing Facts:

• 2D molecular diagram
• various chemical name(s)
• molecular weight
• changes in phase or viscosity
• stability or degradation (denaturing, lysis) in various environment exposures (temperature, pH, enzyme, catalyst)
• byproducts of destabilization (I'm sure this splits into many smaller and quite interesting molecules particularly significant to nutrition & health).

Sources:

• NIH
• Mol-Instincts Chemical Database, Predicted on Quantum.

I have reached out to David S Horne to check on other sources and also to verify permission to use the micelle diagram he probably authored that is presently found in this article. Stephen Charles Thompson (talk) 21:13, 25 September 2021 (UTC)

Remember that casein is a mixture of proteins, not a chemical. There's not going to be a single molecular structure or molecular weight, nor are there (to my knowledge) alternative chemical names. Adrian J. Hunter^{(talk•contribs)} 01:53, 26 September 2021 (UTC)

from my limited review of studies it is milk that is a mixture of proteins, casein being one of them. I do see that there are two or three forms of casein, each with their own specific name, with slight variation in an amino acid in the chain. chemistry facts for each could / should be represented. Stephen Charles Thompson (talk) 18:58, 26 September 2021 (UTC)

How was the curd made first time

How was the curd made first time 2409:4050:2D85:9AD2:0:0:7A4B:2610 (talk) 14:52, 11 April 2022 (UTC)

Wiki Education assignment: Biochemistry I

This article was the subject of a Wiki Education Foundation-supported course assignment, between 24 August 2023 and 7 December 2023. Further details are available on the course page. Student editor(s): Past3907 (article contribs).

— Assignment last updated by Past3907 (talk) 16:33, 2 November 2023 (UTC)

"Ivorine" listed at Redirects for discussion

The redirect Ivorine has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2024 August 16 § Ivorine until a consensus is reached. 1234qwer1234qwer4 16:58, 16 August 2024 (UTC)

"Casorphin" listed at Redirects for discussion

The redirect Casorphin has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2024 August 16 § Casorphin until a consensus is reached. 1234qwer1234qwer4 17:03, 16 August 2024 (UTC)