Casein solution derived from milk

Typical Properties
CAS	9000-71-9
Catalog	ACM9000719-10
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	Liquid
Storage	2-8 °C
Biological Source	Bovine Milk
Concentration	5 % in water
EC Number	232-555-1
Feature	·Excellent water resistance ·Excellent fluidity ·Good machinability ·Strong dispersion ·Good biocompatibility
Grade	Reagent 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

·Determination of protease activity in ground beef and its effect on bacteriocins
·As a non-specific substrate to measure the activity of protein phosphatase 2C (PP2C) fusions
·Sodium dodecyl sulfate (SDS)-polyacrylamide gel for casein profiling
·Casein solutions in cow's milk have been used as substrates for cyclic adenylate-dependent protein kinases