|Related Categories||Biochemicals and Reagents, Enzymes, Inhibitors, and Substrates, General Protease Substrates, Proteolytic Enzymes and Substrates|
|mp||280 °C (dec.)(lit.)|
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
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.1
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The spectrophotometric stop rate detemination (A280, Light path = 1 cm) is based on the following reaction:
1. OBJECTIVE To standardize a procedure for the enzymatic assay of Protease using Casein as a substrate at Sigma-Aldrich St. Louis.
High prevalence of human Parechovirus (HPeV) genotypes in the Amsterdam region and identification of specific HPeV variants by direct genotyping of stool samples. Benschop K J. Clin. Microbiol. 46(12), 3965-70, (2008)
Aldrich MSDS 1, 356:A / Corp MSDS 1 (1), 697:B / RegBook 1 (1), 1123:J / Sigma FT-IR 1 (1), 544:C
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