Can Casein in Milk Really Help Alleviate Spiciness?

Q: Can Casein in Milk Really Help Alleviate Spiciness?

Dietitian Hu Yu-Ching responded： Adjusting the pH of milk to 4.6 results in precipitation, with the precipitate being casein (which has an isoelectric point of 4.6). <br>Casein precipitates when the pH drops below 4.6 or when it interacts with rennet, forming a coagulated state,

Can casein neutralize spiciness?

I am someone who is very sensitive to spicy food.
Recently, I heard from a friend that drinking milk can help alleviate the spiciness because milk contains a component called casein.
Could you explain what casein is and why it can reduce spiciness? Also, I have another question: is eating spicy food actually good for the body? Is it harmful in excess? I apologize for any inconvenience, and thank you.

Xin Ping, 10~19 year old female. Ask Date: 2002/05/14

Dr. Hu Yuqing reply Nutrition

Dietitian Hu Yu-Ching responded: Adjusting the pH of milk to 4.6 results in precipitation, with the precipitate being casein (which has an isoelectric point of 4.6).
Casein precipitates when the pH drops below 4.6 or when it interacts with rennet, forming a coagulated state, while the clear liquid portion is whey.
Whole casein can be divided into three types: α, β, and γ, and it belongs to the category of phosphoproteins, containing high amounts of phosphorus (P) and serine, as well as a significant amount of proline, and includes phosphomonoester.
Casein is the main component of milk proteins; it precipitates under acidic conditions, while lactalbumin and lactoglobulin do not precipitate.
Therefore, casein is found in cheese, while the other two remain in whey.
Casein is heat-stable, remaining stable even when heated to 130°C; however, it is sensitive to alcohol and salt, which can destabilize it.
Casein can dissolve in alkaline solutions to form sodium caseinate, which can be used as an emulsifier.
Heating milk causes calcium to be released, which increases the action time of rennet, making the milk softer.
Thus, when making cheese, calcium ions need to be added to shorten the action time of rennet.
Casein is sensitive to acid; during cheese production, rennet extracted from the stomachs of calves is added to cause casein to coagulate and precipitate in the presence of acid.
Additionally, acid or lactic acid bacteria can be added to produce lactic acid beverages or fermented milk.
Casein is an easily obtainable protein, used as a nutritional supplement in food or feed, with a biological value of 70, and is also used in adhesives, water-based paints (acid casein), and rennet casein or paracasein.
I’m sorry, but I couldn't find any hypothesis suggesting that casein can neutralize spiciness, nor have I heard of such a claim; individual tolerance to spiciness varies, as "spicy" is a type of stimulus that may alter taste sensitivity, and it should still be consumed in moderation.
However, small amounts of spiciness can enhance the palatability of food.
Thanks.
910520

Reply Date: 2002/05/14

More Info

Casein, a major protein found in milk, has been suggested to help alleviate the sensation of spiciness, particularly when consuming spicy foods. The reason behind this is primarily due to the unique properties of casein and its interaction with capsaicin, the active component in chili peppers that causes the burning sensation.

When you consume spicy food, capsaicin binds to pain receptors in your mouth, specifically the TRPV1 receptors, which are responsible for detecting heat and physical abrasion. This binding triggers a pain response, leading to the burning sensation. Drinking milk, particularly whole milk, can help mitigate this sensation because casein can bind to capsaicin molecules. By binding to capsaicin, casein effectively reduces its ability to interact with the pain receptors, thus alleviating the burning sensation.

In addition to casein, the fat content in whole milk also plays a significant role. Capsaicin is fat-soluble, meaning that it dissolves in fat. Therefore, the fat in whole milk can help wash away the capsaicin from the receptors in your mouth, providing further relief from the heat. This is why dairy products, such as yogurt or ice cream, are often recommended after consuming spicy foods.

However, it is important to note that not everyone reacts the same way to spicy foods or dairy products. Some individuals may experience discomfort or allergic reactions to dairy, such as lactose intolerance or milk protein allergies. If you suspect that you have a sensitivity to dairy, it is advisable to consult with a healthcare professional.

Regarding the health implications of consuming spicy foods, moderate consumption of spicy foods has been associated with several health benefits. Studies suggest that capsaicin may have anti-inflammatory properties, can boost metabolism, and may even contribute to weight loss. Additionally, some research indicates that regular consumption of spicy foods may be linked to a lower risk of certain diseases, including cardiovascular disease.

However, moderation is key. Excessive consumption of spicy foods can lead to gastrointestinal issues, such as heartburn, indigestion, or exacerbation of conditions like gastritis or irritable bowel syndrome (IBS). It is also important to consider individual tolerance levels, as some people may experience discomfort or adverse reactions even with small amounts of spice.

In conclusion, casein in milk can indeed help alleviate the burning sensation caused by spicy foods by binding to capsaicin and reducing its interaction with pain receptors. While moderate consumption of spicy foods can offer health benefits, it is essential to be mindful of individual tolerance levels and potential adverse effects from excessive intake. If you enjoy spicy foods but find them challenging, incorporating dairy products like milk or yogurt can be an effective way to enjoy the flavors without the discomfort.

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