CAS 9000-71-9

Caseínas

Descrição:

Caseínas são uma família de fosfoproteínas relacionadas comumente encontradas no leite de mamíferos, representando cerca de 80% das proteínas no leite de vaca e cerca de 20-45% no leite humano. Elas são caracterizadas pela capacidade de formar micelas, que são agregados que ajudam a estabilizar o cálcio e o fosfato no leite, contribuindo para seu valor nutricional. Caseínas são insolúveis em água a pH neutro, mas podem ser precipitados por acidificação ou pela adição de coalho, tornando-os importantes na produção de queijo. Elas têm uma composição única de aminoácidos, sendo ricas em prolina e baixas em aminoácidos que contêm enxofre, o que afeta suas propriedades funcionais. Caseínas também são conhecidas por suas habilidades emulsificantes, espumantes e espessantes, tornando-as valiosas em vários produtos alimentícios e aplicações industriais. Além disso, são usadas em suplementos nutricionais e fórmulas infantis devido à sua digestibilidade e perfil nutricional. O número CAS 9000-71-9 identifica especificamente Caseínas, destacando sua importância tanto na ciência dos alimentos quanto na nutrição.

Fórmula: Unspecified

Sinónimos:

• 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.

Cor e Forma: 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

Pureza: BR

Ref: 54-BIC1062

Casein

CAS: 9000-71-9

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

Pureza: 95%

Cor e Forma: Soild

Ref: TM-T83969

γ-Casein, from bovine milk

CAS: 9000-71-9

γ-Casein, from bovine milk

Pureza: BR

Cor e Forma: Pale Yellow Powder

Peso molecular: 0.00g/mol

Ref: 54-BIC1072

Casein

CAS: 9000-71-9

Cor e Forma: Off-white to cream or yellow powder

Peso molecular: -

Ref: 7W-GE4125

b-Casein, from bovine milk

CAS: 9000-71-9

b-Casein, from bovine milk

Pureza: BR

Peso molecular: 0.00g/mol

Ref: 54-BIC1067

Casein

CAS: 9000-71-9

Casein

Cor e Forma: cream powder

Peso molecular: 0.00g/mol

Ref: 54-BIPC184

k-Casein, from bovine milk

CAS: 9000-71-9

k-Casein, from bovine milk

Pureza: BR

Ref: 54-BIC1077

Casein acc. to Hammarsten, PrimeDx, 95% Protein

CAS: 9000-71-9

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

Cor e Forma: White, Fine powder, Slight hazy

Ref: SR-19575

Casein Protein Rich Alkali Soluble extrapure, 80% Protein

CAS: 9000-71-9

Pureza: 80%

Cor e Forma: Pale yellow, Powder

Ref: SR-71953

Casein Fat Free Ultrapurified, 0.2% Fat

CAS: 9000-71-9

Cor e Forma: Pale yellow, Powder

Ref: SR-27012

Casein acc. to Hammarsten, 95% Protein

CAS: 9000-71-9

Pureza: min. 95% protein (dry basis)

Cor e Forma: 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.

Pureza: Min. 95%

Cor e Forma: 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.

Pureza: Min. 95%

Cor e Forma: Powder

Ref: 3D-FC45061

Casein, Hammarsten Grade

CAS: 9000-71-9

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

Cor e Forma: Cream to light yellow, lyophilized powder.

Ref: 02-J12840

Casein

CAS: 9000-71-9

Fórmula: C₈₁H₁₂₅N₂₂O₃₉P

Pureza: 92%

Cor e Forma: Solid

Peso molecular: 2061.957

Ref: IN-DA00IFY7

Casein

CAS: 9000-71-9

Ref: 4Z-C-337001