C3400

Casein from bovine milk

powder

• Numéro CAS: 9000-71-9
• Numéro CE : 232-555-1
• Numéro MDL: MFCD00081481
• Code UNSPSC : 12352202
• Nomenclature NACRES : NA.61

Propriétés

• Source biologique: bovine milk
• Niveau de qualité: 200
• Essai: 87-94% protein basis
• Forme: powder
• Technique(s): activity assay: suitable; electrophoresis: suitable; immunocytochemistry: suitable
• Pf: 280 °C (dec.) (lit.)
• Solubilité: H₂O: insoluble (forms a cloudy suspension)
• Numéro d'accès UniProt: P02662; P02663; P02666; P02668
• Chaîne SMILES: [P](=O)(OCC(NC(=O)C(NC(=O)C(N)Cc1ccccc1)CCC(=O)N)C(=O)NC(CCC(=O)O)C(=O)NC(CCC(=O)O)C(=O)NC(CCC(=O)N)C(=O)NC(CCC(=O)N)C(=O)NC(CCC(=O)N)C(=O)NC(C(O)C)C(=O)NC(CCC(=O)O)C(=O)NC(CC(=O)O)C(=O)NC(CCC(=O)O)C(=O)NC(CC(C)C)C(=O)NC(CCC(=O)N)C(=O)NC(CC(=O)O)C(=O)NC(C
• InChI: 1S/C81H125N22O39P/c1-36(2)31-50(76(132)94-43(15-24-57(87)108)71(127)101-52(34-64(120)121)78(134)98-49(81(137)138)11-7-8-30-82)99-72(128)47(19-28-61(114)115)95-77(133)51(33-63(118)119)100-73(129)48(20-29-62(116)117)97-80(136)65(37(3)104)103-75(131)44(16-25-58(88)109)92-68(124)42(14-23-56(86)107)90-67(123)41(13-22-55(85)106)91-69(125)45(17-26-59(110)111)93-70(126)46(18-27-60(112)113)96-79(135)53(35-142-143(139,140)141)102-74(130)40(12-21-54(84)105)89-66(122)39(83)32-38-9-5-4-6-10-38/h4-6,9-10,36-37,39-53,65,104H,7-8,11-35,82-83H2,1-3H3,(H2,84,105)(H2,85,106)(H2,86,107)(H2,87,108)(H2,88,109)(H,89,122)(H,90,123)(H,91,125)(H,92,124)(H,93,126)(H,94,132)(H,95,133)(H,96,135)(H,97,136)(H,98,134)(H,99,128)(H,100,129)(H,101,127)(H,102,130)(H,103,131)(H,110,111)(H,112,113)(H,114,115)(H,116,117)(H,118,119)(H,120,121)(H,137,138)(H2,139,140,141)
• Clé InChI: BECPQYXYKAMYBN-UHFFFAOYSA-N
• Informations sur le gène: bovine ... CSN1S1(282208) , CSN1S2(282209) , CSN2(281099) , CSN3(281728)

Description

Description générale

Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles.[1] 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.[2] Casein is proposed to be the main protective constituent in milk. Casein is an amphiphilic protein.[3]

Application

Casein from bovine milk has been used:

• as a solid food sample in the in vivo and the in vitro digestion experiments using rodents[3]
• to prepare P407-casein hydrogels and to study the mechanical effects of the addition of casein to P407[4]
• in the preincubation solution, to increase the photostability of the quantum dots and to decrease nonspecific binding, for real-time imaging of single synaptic vesicles in hippocampal neurons[5]

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.

Actions biochimiques/physiologiques

Casein is useful in food industries and non-food applications. It has the property for emulsification, foam formation, and stabilization, water-binding, and gelation. Casein is also considered heat and acid stable.[6] It can serve as an indispensable diet for rodents.[3]

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.

Qualité

Essentially vitamin free.

Notes préparatoires

Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.

Informations sur la sécurité

• Code de la classe de stockage: 11 - Combustible Solids
• Classe de danger pour l'eau (WGK): WGK 1
• Équipement de protection individuelle: Eyeshields, Gloves, type N95 (US)