US PATENT SUBCLASS 530 / 360
.~ Casein or caseinate

Current as of: June, 1999
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530 /   HD   CHEMISTRY: NATURAL RESINS OR DERIVATIVES; PEPTIDES OR PROTEINS; LIGNINS OR REACTION PRODUCTS THEREOF

350  DF  PROTEINS, I.E., MORE THAN 100 AMINO ACID RESIDUES {14}
360.~ Casein or caseinate {1}
361  DF  .~.~> Separation, purification or synthesis

DEFINITION

Classification: 530/360

Casein or caseinate:

(under subclass 350) Proteins having the structure of casein and compounds derived from these by addition to or deletion of parts of the polypeptide structure.

(1) Note. Physical Properties. (Bovine) [figure]

(2) Note. Source. Produced in mammary tissue from amino acids supplied by the blood. Obtained from milk by removing the cream and acidifying the skimmed milk which causes casein to precipitate. In cheese manufacture, casein is

precipitated by the lactic acid formed from the same milk by rennet is favored for casein intended for plastics manufacture.

(3) Note. Synonyms. Protoflex, Protaflex, FN4, FN5

(4) Note. CA Registry Number of unmodified form: 9000-71-9* [figure]

(5) Note. Milk proteins includes albumins, caseins and lactoglobulins.

SEE OR SEARCH CLASS 430, Radiation Imagery Chemistry: Process, Composition, or Product Thereof,

59, .6, 537, 539, 628, 640, 642, and 643 for compositions containing casein used in forming an image.

516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,

77+, for colloid systems of colloid-sized solid phase dispersed in aqueous continuous liquid phase, subclasses 98+ for colloid systems of continuous or semicontinuous solid phase with discontinuous liquid phase (gels, pastes, flocs, coagulates); or agents for such systems or making or stabilizing such systems or agents; in each instance, when generically claimed or when there is hierarchically superior provision in the USPC for the specifically claimed art.

524, Synthetic Resins or Natural Rubbers,

21+, for animal derived proteins such as blood, particularly subclasses 22+ for Gelatin and 25+ for Casein, for a process in which the protein is physically mixed with a proformed resin.