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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 |
Application |
·Nutritional supplements |
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