paracaseinn.

Brit.

/ˌparəˈkeɪsɪɪn/,

/ˌparəˈkeɪsiːn/, U.S.

/ˌpɛrəˈkeɪˌsin/

Origin: Formed within English, by derivation; perhaps modelled on a German lexical item, or perhaps modelled on a Swedish lexical item. Etymons: para- prefix¹, casein n.

Etymology: < para- prefix¹ + casein n., probably after either German Paracaseïn (O. Hammarsten Lehrb. der Physiologischen Chemie (ed. 2, 1891) xii. 256; now Paracasein, Parakasein) or Swedish parakasein (O. Hammarsten Lärobok i fysiologisk kemi (1889) xii. 266). Compare French paracaséine (1884 or earlier).

Biochemistry (chiefly U.S.).

The form of casein produced when the protein in milk is coagulated by rennin, and consisting of phosphoproteins (usually bonded to calcium ions). Cf. casein n.

ΚΠ

1896 Jrnl. Chem. Soc. 70 i. 583 The term paracaseïn is used for caseïn which has been acted on by rennet; the term casein being used synonymously with caseïnogen.

1903 Jrnl. Amer. Chem. Soc. 25 1243 Two enzymes..called rennin and pepsin, one ferment coagulating milk-casein and the other converting milk-casein and paracasein..into soluble forms of nitrogen compounds.

1937 A. L. Winton & K. G. B. Winton Struct. Foods III. 184 Paracasein at 5° and 23°C. has 1·5 times as much base-combining power as casein.

1961 A. S. MacNalty Brit. Med. Dict. 262/1 In the U.S.A. caseinogen is called casein and casein paracasein.

1985 Sci. Amer. May 70/2 The protein in this chymosin curd is called paracasein, but because it is bound largely with calcium, it appears initially as dicalcium paracasein.

This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022).

单词	paracasein
释义	paracaseinn. Brit. /ˌparəˈkeɪsɪɪn/, /ˌparəˈkeɪsiːn/, U.S. /ˌpɛrəˈkeɪˌsin/ Origin: Formed within English, by derivation; perhaps modelled on a German lexical item, or perhaps modelled on a Swedish lexical item. Etymons: para- prefix¹, casein n. Etymology: < para- prefix¹ + casein n., probably after either German Paracaseïn (O. Hammarsten Lehrb. der Physiologischen Chemie (ed. 2, 1891) xii. 256; now Paracasein, Parakasein) or Swedish parakasein (O. Hammarsten Lärobok i fysiologisk kemi (1889) xii. 266). Compare French paracaséine (1884 or earlier). Biochemistry (chiefly U.S.). The form of casein produced when the protein in milk is coagulated by rennin, and consisting of phosphoproteins (usually bonded to calcium ions). Cf. casein n. ΚΠ 1896 Jrnl. Chem. Soc. 70 i. 583 The term paracaseïn is used for caseïn which has been acted on by rennet; the term casein being used synonymously with caseïnogen. 1903 Jrnl. Amer. Chem. Soc. 25 1243 Two enzymes..called rennin and pepsin, one ferment coagulating milk-casein and the other converting milk-casein and paracasein..into soluble forms of nitrogen compounds. 1937 A. L. Winton & K. G. B. Winton Struct. Foods III. 184 Paracasein at 5° and 23°C. has 1·5 times as much base-combining power as casein. 1961 A. S. MacNalty Brit. Med. Dict. 262/1 In the U.S.A. caseinogen is called casein and casein paracasein. 1985 Sci. Amer. May 70/2 The protein in this chymosin curd is called paracasein, but because it is bound largely with calcium, it appears initially as dicalcium paracasein. This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022). < n.1896
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