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C7078

Sigma-Aldrich

Casein from bovine milk

technical grade

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CAS Number:
EC Number:
MDL number:
NACRES:
NA.61

biological source

bovine milk

Quality Level

grade

technical grade

form

powder

technique(s)

activity assay: suitable
electrophoresis: suitable
immunocytochemistry: suitable

mp

280 °C (dec.) (lit.)

UniProt accession no.

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

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1 of 4

This Item
C5890C5679C6554
form

powder

form

purified powder

form

powder

form

powder

technique(s)

activity assay: suitable, electrophoresis: suitable, immunocytochemistry: suitable

technique(s)

activity assay: suitable, electrophoresis: suitable, immunocytochemistry: suitable

technique(s)

cell culture | insect: suitable

technique(s)

cell culture | insect: suitable

Quality Level

300

Quality Level

200

Quality Level

200

Quality Level

200

biological source

bovine milk

biological source

bovine milk

biological source

bovine milk

biological source

bovine milk

mp

280 °C (dec.) (lit.)

mp

280 °C (dec.) (lit.)

mp

280 °C (dec.) (lit.)

mp

280 °C (dec.) (lit.)

General description

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 and is generally recognized as safe (GRAS) due to its naturally biocompatible and biodegradable properties.

Application

Casein from bovine milk has been used as:
  • a blocking agent in immunochemistry
  • a substrate to determine the casinolytic activity in disintegrin and Cerastes cerastes venom
  • as a fining agent to test its effect on white wine protein stabilization

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

Biochem/physiol Actions

Casein finds application in nutraceuticals and various formulations such as hydrogels, films, nano micelles, and nanoparticles due to its properties such as emulsification, foaming, gelation, water-holding capacity, and interaction with bioactive molecules through functional groups. This protein is easily available, and it protects drugs from enzymatic degradation and nontoxicity so, casein is potentially used in oral delivery systems.
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.

Other Notes

This product is technical grade casein. When compared to partially purified casein products, the technical grade has more protein impurities present and higher fat content.

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Protocols

Enzymatic Assay of Ficin (EC 3.4.22.3)

This procedure may be used for all Ficin products.

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