Casein
Cat.No:C9290 Solarbio
CAS:9000-71-9
Appearance:White to light yellow powder
Storage:Store at RT,5 years
Purity:Total nitrogen ≥13.5%
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My CartCAS:9000-71-9
Appearance:White to light yellow powder
Storage:Store at RT,5 years
Purity:Total nitrogen ≥13.5%
Qty:
Size:
Name | Casein |
CAS | 9000-71-9 |
Storage | Store at RT,5 years |
Appearance | White to light yellow powder |
Purity | Total nitrogen ≥13.5% |
Solubility | 10mg/mL 25% ammonia |
Unit | Bottle |
Specification | 100g 500g |
Product introduction
Casein preparation method: (1) Fresh milk without fat, add acid (lactic acid, acetic acid, hydrochloric acid or sulfuric acid), adjust the pH to 4.7, so that the casein microparticles lose charge and coagulate and precipitate. The casein obtained in this way is called acid casein. (2) Milk is treated with crude rennet to form a coagulated precipitate called crude rennet casein, which is white granular. Rennet casein has a higher ash content than acid casein.
Uses: casein itself can be used in biochemical research, the preparation of biological medium, can also be used as thickening agent, emulsifier, stabilizer, etc., can be used in food. Other products produced from it as a raw material are: hydrolyzed casein for bacterial culture; Hydrolyzed casein (0.2%) for the culture of chicken embryo, mouse kidney and other general cells; Hydrolyzed casein AGAR is used to determine microbial susceptibility to antimicrobial agents and is the basis of blood AGAR and chocolate AGAR. Tryptone is a commonly used component of bacterial culture media.
Casein toxicity: natural food, non-toxic.
Physical properties
Casein: white amorphous powder or particle. It is a complex protein containing phosphorus. There were no less than 20 phosphoprotein fractions analyzed by electrophoresis, and the main components were a-casein and b-casein. Dry powder is odorless and tasteless. It is hygroscopic. It is stable when dry, but easy to deteriorate when wet. It is soluble in alkaline aqueous solutions, pale purple in concentrated hydrochloric acid, and almost insoluble in water and non-polar organic solvents. The relative density was 1.25-1.31, and the isoelectric point was 4.7.
Note:Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
Remark:These protocols are for reference only. Solarbio does not independently validate these methods.
Note:
1. The products are all for scientific research use only. Do not use it for medical, clinical diagnosis or treatment, food and cosmetics, etc. Do not store them in ordinary residential areas.
2. For your safety and health, please wear laboratory clothes, disposable gloves and masks.
3. The experimental results may be affected by many factors, after-sale service is limited to the product itself and does not involve other compensation.
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Preparation of soybean meal peptide for chelation with copper/zinc using Aspergillus oryzae in solid-state fermentation
Click to check >>Author:Congmiao Li, Leipeng Cao, Tongying Liu, Zhenghua Huang, Yuhuan Liu, Ruijuan Fan, Yunpu Wang
IF:5.3180
Publish_to:Food Bioscience
PMID: