| Rp. 3,447,519 |
Casein from bovine milk powder
|Related Categories||Antibodies, Biochemicals and Reagents, Blocking Reagents, Casein and Other Milk Proteins, Proteins and Derivatives,|
|mp||280 °C (dec.)(lit.)|
|solubility||H2O: insoluble (forms a cloudy suspension)|
1 kg in poly bottle
5 kg in poly drum
500 g in poly bottle
Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.
Essentially vitamin free.
Casein from bovine milk is a phosphoprotein. There are four main types of Casein which make up approximately 80% of the total protein in bovine milk: α-s1 Casein, α-s2 Casein, β-Casein, and κ-Casein. Casein is proposed to be the main protective constituent in milk.
Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as β-casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of β-casomorphin 7 production, while A2 does not.1
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