Casein from milk, N,N-Dimethylation

Typical Properties
CAS	9000-71-9
Catalog	ACM9000719-6
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	≥90% (colorimetric)
Grade	Reagent Grade
MDL Number	MFCD00130742
Quality Level	200
Shipping	Ambient
Solvent	Water
Stability	Stable. Combustible. Incompatible with strong oxidizing agents.

Overview

Description

Casein is a milk protein that is inexpensive, non-toxic and highly stable. In cow's milk, this phosphoprotein accounts for 80% of the total protein. There are many families of secreted calcium-binding phosphoproteins, of which casein is a member of a larger family. Casein, N,N-dimethylation in bovine milk can be used to detect and help determine the functional role of tissue transglutaminase (tTG) in disease. In particular, casein, N,N-dimethylation has been used for the mechanical and kinetic analysis of tTG on protein substrates, which may be relevant to neurodegenerative diseases.

Features

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

Application

·Determination of general proteolytic activity
·As a substrate to study the effect of dephosphorylation on the proteolysis of double-stranded helical filament (PHF) II-τ calcium-activated neutral protease (CANP)
·Transglutaminase (TG) assay