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Casein from milk, technical grade

Typical Properties
CAS 9000-71-9
Catalog ACM9000719-9
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 Yellow to tan
EC Number 232-555-1
Grade Technical Grade
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