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κ-Casein from bovine milk

≥70% (PAGE), lyophilized powder

CAS Number:
EC Number:
MDL number:

biological source

bovine milk

Quality Level


≥70% (PAGE)


lyophilized powder


isoelectric focusing (IEF): suitable

storage temp.


Gene Information

General description

Caseins constitute 80% of the total milk proteins in the cow.[1] κ-Casein is one of the major allergens in cow milk.[2] It is a glycosylated protein comprising galactose, galactosamine, and sialic acid. It exists as tri- or tetrasaccharides and occurs in different isoforms based on the number of oligosaccharides attached to it. κ-Casein has a hydrophobic N-terminus and a hydrophilic C-terminus region.[1]


κ-Casein from bovine milk has been used:
  • as a standard to quantify the casein concentration and to evaluate the ability of the bacterial strain to hydrolyze caseins released by HM Mozzarella[3]
  • in LPS-depleted cow′s milk protein preparation for lymphoproliferation assay[4]
  • as standard to quantify κ-casein concentration in skimmed milk samples by reversed-phase high-performance liquid chromatography (RP-HPLC)[5]


100, 250 mg in poly bottle
1 g in poly bottle

Biochem/physiol Actions

κ-Casein from bovine milk is an immunoglobulin E (IgE)-binding epitope belonging to the casein phosphoprotein family. κ-Casein is important to the electrostatic and steric stabilization of casein micelles suspensions. It resists calcium precipitation and therefore, stabilizes other caseins.[1] κ-Casein has been a target of research for creating low-phenylalanine milk through gene modification, which is important for patients suffering from metabolic diseases such as phenylketonuria (PKU).[6]

Storage Class Code

11 - Combustible Solids



Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

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Certificate of Origin

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