Casein from bovine milk


CAS Number:
EC Number:
MDL number:

Quality Level

biological source

bovine milk


87-94% protein basis




activity assay: suitable
electrophoresis: suitable
immunocytochemistry: suitable


280 °C (dec.) (lit.)


H2O: insoluble (forms a cloudy suspension)

UniProt accession no.

InChI key


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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.


500 g in poly bottle
1 kg in poly bottle
5 kg in poly drum

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.


Essentially vitamin free.

Preparation Note

Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.


13 - Non Combustible Solids

WGK Germany


Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Certificate of Analysis

Certificate of Origin

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The regulation of UDP-Glc pyrophosphorylase (UGPase) isozyme, UGP5, was investigated in potato tuber. The cDNA for UGP5 was cloned into the bacterial expression vector pET21d and recombinant (RC) enzyme was expressed in E. coli (BL21 star cells). The RC-UGP5 isozyme...
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Peng Wu et al.
Journal of food science, 82(6), 1387-1394 (2017-05-05)
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Liao, et al.
PLoS ONE, 15, e0243364-e0243364 (2021)

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