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

Casein, tech.

CAS: 9000-71-9

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.

Color and Shape: White to cream or yellow to brown, Powder

Ref: 02-A13707

CASEIN BRP

CAS: 9000-71-9

CASEIN BRP

Ref: 41-C0600000

α-Casein, from bovine milk

CAS: 9000-71-9

α-Casein, from bovine milk

Purity: BR

Ref: 54-BIC1062

Casein

CAS: 9000-71-9

Casein is a milk protein with multiple roles involved in novel drug delivery systems.

Purity: 95%

Color and Shape: Soild

Ref: TM-T83969

γ-Casein, from bovine milk

CAS: 9000-71-9

γ-Casein, from bovine milk

Purity: BR

Color and Shape: Pale Yellow Powder

Molecular weight: 0.00g/mol

Ref: 54-BIC1072

Casein

CAS: 9000-71-9

Color and Shape: Off-white to cream or yellow powder

Molecular weight: -

Ref: 7W-GE4125

b-Casein, from bovine milk

CAS: 9000-71-9

b-Casein, from bovine milk

Purity: BR

Molecular weight: 0.00g/mol

Ref: 54-BIC1067

Casein

CAS: 9000-71-9

Casein

Color and Shape: cream powder

Molecular weight: 0.00g/mol

Ref: 54-BIPC184

k-Casein, from bovine milk

CAS: 9000-71-9

k-Casein, from bovine milk

Purity: BR

Ref: 54-BIC1077

Casein acc. to Hammarsten, PrimeDx, 95% Protein

CAS: 9000-71-9

Purity: min.95.0% protein (On dry basis)

Color and Shape: White, Fine powder, Slight hazy

Ref: SR-19575

Casein Protein Rich Alkali Soluble extrapure, 80% Protein

CAS: 9000-71-9

Purity: 80%

Color and Shape: White to pale yellow to pale brown, Powder

Ref: SR-71953

Casein Fat Free Ultrapurified, 0.2% Fat

CAS: 9000-71-9

Color and Shape: White to Pale yellow to pale brown, Powder

Ref: SR-27012

Casein acc. to Hammarsten, 95% Protein

CAS: 9000-71-9

Purity: min. 95% protein (dry basis)

Color and Shape: White, Fine powder

Ref: SR-23845

Casein - technical grade

CAS: 9000-71-9

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.

Purity: Min. 95%

Color and Shape: Yellow Powder

Ref: 3D-FC161384

Casein

CAS: 9000-71-9

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.

Purity: Min. 95%

Color and Shape: Powder

Ref: 3D-FC45061

Casein, Hammarsten Grade

CAS: 9000-71-9

Thermo Scientific Casein, Hammarsten Grade - Cream to light yellow, lyophilized powder

Color and Shape: Cream to light yellow, lyophilized powder.

Ref: 02-J12840

Casein

CAS: 9000-71-9

Formula: C₈₁H₁₂₅N₂₂O₃₉P

Purity: 92%

Color and Shape: Solid

Molecular weight: 2061.957

Ref: IN-DA00IFY7

Casein

CAS: 9000-71-9

Ref: 4Z-C-337001