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C3400

Sigma-Aldrich

Casein from bovine milk

powder

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About This Item

CAS Number:
9000-71-9
EC Number:
232-555-1
MDL number:
MFCD00081481
UNSPSC Code:
12352202
NACRES:
NA.61

biological source

bovine milk

Quality Level

200

Assay

87-94% protein basis

form

powder

technique(s)

activity assay: suitable
electrophoresis: suitable
immunocytochemistry: suitable

mp

280 °C (dec.) (lit.)

solubility

H2O: insoluble (forms a cloudy suspension)

UniProt accession no.

P02662
P02663
P02666
P02668

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)

InChI key

BECPQYXYKAMYBN-UHFFFAOYSA-N

Gene Information

bovine ... CSN1S1(282208) , CSN1S2(282209) , CSN2(281099) , CSN3(281728)

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General description

Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles. 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. Casein is an amphiphilic protein.

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
  • to prepare P407-casein hydrogels and to study the mechanical effects of the addition of casein to P407
  • 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

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.

Biochem/physiol Actions

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. It can serve as an indispensable diet for rodents.
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.

Quality

Essentially vitamin free.

Preparation Note

Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.

WGK

WGK 1

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

动植物源性产品

Certificates of Analysis (COA)

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Journal of food science, 82(6), 1387-1394 (2017-05-05)
Previously, a dynamic in vitro rat stomach system (DIVRS-I) designed based on the principles of morphological bionics was reported. The digestibilities of casein powder and raw rice particles were found to be lower than those in vivo due to perhaps
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