CAS 9000-71-9
:Caseins
Description:
Caseins are a family of related phosphoproteins commonly found in mammalian milk, making up about 80% of the proteins in cow's milk and around 20-45% in human milk. They are characterized by their ability to form micelles, which are aggregates that help stabilize calcium and phosphate in the milk, contributing to its nutritional value. Caseins are insoluble in water at neutral pH but can be precipitated by acidification or the addition of rennet, making them important in cheese production. They have a unique amino acid composition, being rich in proline and low in sulfur-containing amino acids, which affects their functional properties. Caseins are also known for their emulsifying, foaming, and thickening abilities, making them valuable in various food products and industrial applications. Additionally, they are used in nutritional supplements and infant formulas due to their digestibility and nutritional profile. The CAS number 9000-71-9 specifically identifies caseins, highlighting their significance in both food science and nutrition.
Formula:Unspecified
Synonyms:- 4025Lp
- A 730
- Alacid 741
- Alacid First 30M
- Alacid Lactic Casein
- Alaren 711
- Alaren 786
- Baysin Lustre K
- Bi 1346
- Bi 372
- Caas 1
- Caas 2
- Caas 3
- Casco A
- Casecoat BL 330
- Casein Hammersten
- Casein complexes
- Casein number
- Casein salts
- Casein substitutes
- Casein, Caseinogen
- Caseinas
- Caseine
- Caseines
- Caseinogen
- Caseins
- Caseins, complexes
- Caseins, salts
- Casesol
- Casinella QN
- Casinella QS
- Complexes caseins
- Dynosin N
- Fn 4
- Fn 5
- Fr 17
- Ft 2100
- Fur 12
- G 90W
- Galalith
- Hc 200
- Isofar
- Kf 213
- Leather Finish Top SP
- Luron Binder UD
- Luster A
- Mcc 80
- Milk protein
- Nutripro
- Pb 440
- Pigment Binder AH
- Plastics, casein
- Protaflex
- Protoflex
- Tinge Lustre 217
- Tinge Lustre 232
- Tinge Lustre 236
- Tinge Lustre 251
- Trupofin Binder C 30
- Vecosolamin TC
- See more synonyms
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Found 18 products.
Casein, tech.
CAS:<p>Casein, 9000-71-9, the primary protein derived from cow's milk, is commonly used as a substrate for determining non-specific protease activity in enzymatic assays. Learn more.</p>Color and Shape:White to cream or yellow to brown, PowderCasein
CAS:<p>Casein is a milk protein with multiple roles involved in novel drug delivery systems.</p>Purity:95%Color and Shape:Soildγ-Casein, from bovine milk
CAS:<p>γ-Casein, from bovine milk</p>Purity:BRColor and Shape:Pale Yellow PowderMolecular weight:0.00g/molCasein acc. to Hammarsten, PrimeDx, 95% Protein
CAS:Purity:min.95.0% protein (On dry basis)Color and Shape:White, Fine powder, Slight hazyCasein Protein Rich Alkali Soluble extrapure, 80% Protein
CAS:Purity:80%Color and Shape:Pale yellow, PowderCasein acc. to Hammarsten, 95% Protein
CAS:Purity:min. 95% protein (dry basis)Color and Shape:White, Fine powderCasein - technical grade
CAS:<p>Casein is a type of protein found in milk, which is the main component of cheese. Casein is used as an ingredient in many foods, such as cheese and other dairy products. It is also used in some medicines to treat infant colic, although it has been shown that casein does not have any effect on the symptoms of colic. Casein contains a large number of sulfur-containing amino acids, which make up about one third of its total content. These amino acids form disulfide bonds between different caseins in the micelles. The pH optimum for the solubility of casein is around 6.6, while the pI (isoelectric point) is 4.6-5.1. Casein has been shown to be effective as a binder for monoclonal antibodies and carboxy terminal enzymes in vivo treatment studies, and also shows adsorption properties due to its calcium binding properties.</p>Purity:Min. 95%Color and Shape:Yellow PowderCasein
CAS:<p>Casein is a phosphoprotein, which is derived from milk. It originates primarily from cow's milk, where it constitutes about 80% of the total protein content. The mode of action for casein involves its ability to form a gel or clot in the stomach, which makes it highly efficient in nutrient delivery, especially the slow release of amino acids. This process is facilitated by its unique structural features, such as the presence of multiple phosphoryl groups that can bind calcium ions.</p>Purity:Min. 95%Color and Shape:PowderCasein, Hammarsten Grade
CAS:<p>Thermo Scientific Casein, Hammarsten Grade - Cream to light yellow, lyophilized powder</p>Color and Shape:Cream to light yellow, lyophilized powder.Ref: 4Z-C-337001
Discontinued product
