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1.02244

Sigma-Aldrich

Casein

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form

solid

solubility

20.1 g/L (experimental)

storage temp.

20-25°C

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This Item
C3777C7594NA-BD11-1
Sigma-Aldrich

Sigma-Aldrich

1.02244

Casein

Sigma-Aldrich

Sigma-Aldrich

C7594

Casein Blocking Buffer

solubility

20.1 g/L (experimental)

solubility

water: 5 mg/mL, clear to hazy, yellow to orange

solubility

H2O: soluble, faintly yellow (dissolves in 5-10 minutes.)

solubility

-

storage temp.

20-25°C

storage temp.

2-8°C

storage temp.

room temp

storage temp.

−20°C

General description

Casein is a calcium phosphate-binding protein that constitutes up to 80% of the total milk proteins. In bovine milk, it exists in four types such as αS1, αS2, β, and κ. Casein can adapt its structure according to the changes in the environment and assemble in colloidal structures to form casein micelles. Casein micelles constitute about 10% of the volume in skim milk.

Analysis Note

Appearance:Almost white, fine or fine granular powder, almost odorless slightly yellowish or grey-yellowish.
N (Nitrogen):14 - 15 %
P (phosphorus):0.7 - 0.8 %
Fats:≤ 0.2 %
Free acid (as lactic acid):≤ 0.1 %
Sulfated ash (800 °C):≤ 1.5 %
Loss on Drying (105°C):≤ 6 %
Suitability as enzyme substrate:conforms internal standard

Storage Class Code

11 - Combustible Solids

WGK

WGK 1


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Customers Also Viewed

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Invited review: Understanding the behavior of caseins in milk concentrates
Milena C, et al.
Journal of Dairy Science, 4772-4782 (2019)
Arun Ghosh et al.
Biomacromolecules, 10(7), 1681-1688 (2009-05-14)
The development of advanced materials from biorenewable protein biopolymers requires the generation of more exogenous bonds to maintain the microstructure and durability in the final products. Casein is the main protein of milk, representing about 80% of the total protein.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

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