C3400

Casein from bovine milk

powder

• CAS Number: 9000-71-9
• UNSPSC Code: 12352202
• NACRES: NA.61
• EC Number: 232-555-1
• MDL number: MFCD00081481
• Form: powder
• Assay: 87-94% protein basis
• Biological source: bovine milk

Properties

• 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
• 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: 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)

Description

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 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.

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[1]
• 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[2]

Biochem/physiol Actions

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.

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.

Preparation Note

Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.

Analysis Note

Essentially vitamin free.

Safety Information

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