Casein, Hammarsten grade

Name: Casein, Hammarsten grade
SKU: J64214.36

Casein, CAS # 9000-71-9, is a family of related phosphoproteins, usually isolated from bovine milk.

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数量:

100 g

500 g

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製品番号（カタログ番号） J64214.36

または、製品番号J64214-36

価格（JPY）

数量:

500 g

一括またはカスタム形式をリクエストする

化学物質識別子

CAS9000-71-9

MDL NumberMFCD00081481

仕様

スペックシート

Appearance (Color)White to pale yellow to light brown

Assay from Suppliers CofA≥95% Protein (dry wt. basis)

Ash≤2.5%

CommentFat content: ≤2.0%

Water Content≤12%

Casein is a a high molecular weight phosphoprotein used as a substrate for bromelain and other proteases. Proposed to be the main protective component of bovine milk.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

General Information
• Casein contains a mixture of related phosphoproteins present in bovine milk and cheese. It contains all of the common amino acids and is rich in the essential ones.

Applications

• Casein is a source of amino acids, carbohydrates, and two inorganic elements namely calcium and phosphorus
• This compound can be used in in vitro digestion experiments with rodents
• It can increase the photostability of quantum dots and decrease nonspecific binding in immunofluorescence experiments
• Casein, in biochemical experiments, can be used to prepare P407-casein hydrogels and to study the mechanical effects of the addition of casein to P407

RUO – Research Use Only

General References:

Tundisi, L.; Yang, R.; Borelli, L.; Alves, T.; Mehta, M.; Chaud, M.; Mazzola, P.; Kohane, D. Enhancement of the mechanical and drug-releasing properties of poloxamer 407 hydrogels with casein. Pharm Res. 2021, 38 (3), 515–522.
Irshad, I.; Kanekanian, A.; Peters, A.; Masud, T. Antioxidant activity of bioactive peptides derived from bovine casein hydrolysate fractions. J. Food Sci. Technol. 2015, 52 (1), 231-239.
Sharma, A. K.; Sawhney, I. K. Modelling moisture sorption characteristics in dried acid casein using connectionist paradigm vis-à-vis classical methods. J. Food Sci. Technol. 2015, 52 (1), 151-160.