Casein from milk, BioReagent, suitable for insect cell culture

Typical Properties
CAS	9000-71-9
Catalog	ACM9000719-5
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	2-8 °C
Biological Source	Bovine Milk
Color	white to off-white
EC Number	232-555-1
Grade	BioReagent
MDL Number	MFCD00081481
Quality Level	200
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
·General analytical