caseasen.

Brit.

/ˈkeɪsɪeɪz/,

/ˈkeɪsɪeɪs/, U.S.

/ˈkeɪsiˌeɪz/,

/ˈkeɪsiˌeɪs/

Origin: Formed within English, by derivation; modelled on a French lexical item. Etymons: casein n., -ase suffix.

Etymology: < case- (in casein n.) + -ase suffix, after French caséase (E. Duclaux 1882, in Ann. de l'Institut National Agronomique 5 61).Compare German Casease (1871 in an apparently isolated early use, not noted by Duclaux).

Biochemistry.

Any of a group of proteolytic enzymes, produced mainly by bacteria, that are capable of breaking down casein.

ΚΠ

1884 Amer. Jrnl. Pharmacy 56 592 The proportion of soluble caseïn is increased..to a much greater extent by the presence of the diastase to which the author [sc. Duclaux] has previously given the name casease.

1889 Brit. Med. Jrnl. 2 Mar. 493/2 For example, casease secreted by this microbe in milk is 100 times more considerable than that which it secretes in meat-broth.

1919 Jrnl. National Dental Assoc. 6 649/1 With asparagin as a source of nitrogen the production of gelatinases and caseases at first seems surprising.

1953 R. W. Fairbrother Text-bk. Bacteriol. (ed. 7) xxxv. 447 Proteolytic organisms, e.g., B. subtilis, Proteus and Staphylococci,..give rise to whey formation through the digestion of the casein by ‘casease’.

2000 J. F. MacFaddin Biochem. Tests Identification Med. Bacteria (ed. 3) xxiii. 295 Proteolytic enzymes (caseases) hydrolyze milk proteins, which coagulates the milk.

This entry has been updated (OED Third Edition, September 2014; most recently modified version published online December 2021).

单词	casease
释义	caseasen. Brit. /ˈkeɪsɪeɪz/, /ˈkeɪsɪeɪs/, U.S. /ˈkeɪsiˌeɪz/, /ˈkeɪsiˌeɪs/ Origin: Formed within English, by derivation; modelled on a French lexical item. Etymons: casein n., -ase suffix. Etymology: < case- (in casein n.) + -ase suffix, after French caséase (E. Duclaux 1882, in Ann. de l'Institut National Agronomique 5 61).Compare German Casease (1871 in an apparently isolated early use, not noted by Duclaux). Biochemistry. Any of a group of proteolytic enzymes, produced mainly by bacteria, that are capable of breaking down casein. ΚΠ 1884 Amer. Jrnl. Pharmacy 56 592 The proportion of soluble caseïn is increased..to a much greater extent by the presence of the diastase to which the author [sc. Duclaux] has previously given the name casease. 1889 Brit. Med. Jrnl. 2 Mar. 493/2 For example, casease secreted by this microbe in milk is 100 times more considerable than that which it secretes in meat-broth. 1919 Jrnl. National Dental Assoc. 6 649/1 With asparagin as a source of nitrogen the production of gelatinases and caseases at first seems surprising. 1953 R. W. Fairbrother Text-bk. Bacteriol. (ed. 7) xxxv. 447 Proteolytic organisms, e.g., B. subtilis, Proteus and Staphylococci,..give rise to whey formation through the digestion of the casein by ‘casease’. 2000 J. F. MacFaddin Biochem. Tests Identification Med. Bacteria (ed. 3) xxiii. 295 Proteolytic enzymes (caseases) hydrolyze milk proteins, which coagulates the milk. This entry has been updated (OED Third Edition, September 2014; most recently modified version published online December 2021). < n.1884
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