α-Casein from milk

Typical Properties
CAS	9000-71-9
Catalog	ACM9000719-15
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	−20 °C
Biological Source	Bovine Milk
Color	white to off-white
Composition	≥70% αs-casein basis (electrophoresis)
Grade	Reagent Grade
MDL Number	MFCD00130477
Quality Level	200
Shipping	Ambient
Solvent	Water
Stability	Stable. Combustible. Incompatible with strong oxidizing agents.

Overview

Description

α-Casein has four variants, A, B, C, and D, of which B is the most common. Its polypeptide chain has three distinct regions that are strongly hydrophobic. It is highly negatively charged, while the rest of the molecule is essentially neutral. The three hydrophobic regions, 1-44, 90-113, and 132-199, of the B variant contain 21, 8, and 30 hydrophobic residues (Ala, Val, Leu, lie, Pro, Phe, Trp, and Met), respectively. Region 41-80 contains a cluster of phosphoseryl residues and this will be highly charged at pH 6.6. The molecule has little or no α-helical structure, a very small amount of β-structure, mainly around turns, and much random coil.

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
·Insulin-dependent diabetes mellitus (IDDM) in children, a risk marker for IDDM