Casein from bovine milk (Hammarsten),quality level:400

Typical Properties
CAS	9000-71-9
Catalog	ACM9000719-2
Molecular Weight	2061.96 g/mol
Melting Point	280 °C (dec.) (lit.)
Purity	≥70 %
Density	1.26 g/cm3
Solubility	H2O: insoluble, forms a cloudy suspension
Appearance	Powder
Storage	Room Temp
Biological Source	Bovine Milk
Color	white to off-white
EC Number	232-555-1
Feature	·Excellent water resistance ·Excellent fluidity ·Good machinability ·Strong dispersion ·Good biocompatibility
Grade	Reagent Grade
MDL Number	MFCD00081481
Quality Level	400
Shipping	Ambient
Solvent	Water
Stability	Stable. Combustible. Incompatible with strong oxidizing agents.

Overview

Description

In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively.

Features

·Excellent water resistance
·Excellent fluidity
·Good machinability
·Strong dispersion
·Good biocompatibility

Application

·Nutritional supplements
·Raw material of food
·Paint, wood glue, plastic fiber
·Dentist Materials
·Protease substrate