C0406

κ-Casein from bovine milk

≥70% (PAGE), lyophilized powder

• Synonym(s): Kappa-Casein
• CAS Number: 9000-71-9
• UNSPSC Code: 12352202
• NACRES: NA.61
• EC Number: 232-555-1
• MDL number: MFCD00081481
• Form: lyophilized powder
• Assay: ≥70% (PAGE)
• Biological source: bovine milk

Properties

• SMILES string: [P](=O)(OCC(NC(=O)C(NC(=O)C(N)Cc1ccccc1)CCC(=O)N)C(=O)NC(CCC(=O)O)C(=O)NC(CCC(=O)O)C(=O)NC(CCC(=O)N)C(=O)NC(CCC(=O)N)C(=O)NC(CCC(=O)N)C(=O)NC(C(O)C)C(=O)NC(CCC(=O)O)C(=O)NC(CC(=O)O)C(=O)NC(CCC(=O)O)C(=O)NC(CC(C)C)C(=O)NC(CCC(=O)N)C(=O)NC(CC(=O)O)C(=O)NC(C
• InChI key: BECPQYXYKAMYBN-UHFFFAOYSA-N
• 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)
• biological source: bovine milk
• assay: ≥70% (PAGE)
• form: lyophilized powder
• technique(s): isoelectric focusing (IEF): suitable
• storage temp.: −20°C
• Quality Level: 200
• Gene Information: cow ... MKCAS(100531419), MKCASP(105755569)

Description

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]

Application

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]

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]

Safety Information

• Storage Class: 11 - Combustible Solids
• wgk: WGK 1
• ppe: Eyeshields, Gloves, type N95 (US)