Casein

Base Information

• Chemical Name: Casein
• CAS No.: 9000-71-9
• Molecular Formula: Unspecified
• Molecular Weight: 2061.956961
• Hs Code.: 35011000
• Mol file: 9000-71-9.mol

Synonyms:Casein number;Casein substitutes;Casein, Caseinogen;Caseinogen;Galalith;A730;A 730 (casein);Alacid 741;Alacid First 30M;Alaren 711;BI 1346;Baysin Lustre K;CAAS 1;CAAS 2;CAAS 3;Casco A;Casesol;Casinella QN;Casinella QS;Dynosin N;FN 4;FN 5;FR 17;FR 17 (casein);FUR 12;G 90W;HC 200;Pigment Binder AH;Plastics, casein;Protaflex;Protoflex;Casein from bovine milk;

Chemical Property of Casein

Chemical Property:

• Appearance/Colour: white powder
• Melting Point: 280 °C (dec.)(lit.)
• PSA: 49.33000
• LogP: 2.93570
• Storage Temp.: 2-8°C
• Sensitive.: Hygroscopic
• Solubility.: H2O: insoluble, forms a cloudy suspension
• Water Solubility.: SLIGHTLY SOLUBLE

Purity/Quality:

92%Min ^*data from raw suppliers

Casein from bovine milk BioReagent, suitable for insect cell culture ^*data from reagent suppliers

Safty Information:

• Safety Statements: 24/25

MSDS Files:

SDS file from LookChem

Useful:

• Uses: α-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been used in studies of children with insulin-dependent diabetes mellitus (IDDM), due to the strong cross-reactivity of α-casein antibodies with insulin. Studies of children displaying (IDDM) show higher levels of α-casein antibodies than control siblings, which may serve as a risk marker for IDDM. β-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been studied as a generator of peptides responsible for biological activities such as opiate, immunostimulating, antibacterial, and peptidase inhibitors. Casein is the principal milk protein which is prepared commercially from skim milk by the precipitation with lactic, hydrochloric, or sulfuric acid. it can also be produced by the use of lactic acid-pro- ducing bacteria. caseins are usually identified according to the acid used, such as lactic acid casein, hydrochloric acid casein, and sulfuric acid casein. the principal form in which casein is used is casein salts, of which sodium and calcium caseinate are the most common. rennet casein is obtained from skim milk by the precipitation with a rennet-type enzyme. casein is used in the protein fortification of cereals and bread, and in fabricated cheeses.

Technology Process of Casein

There total 1 articles about Casein which guide to synthetic route it. The literature collected by LookChem mainly comes from the sharing of users and the free literature resources found by Internet computing technology. We keep the original model of the professional version of literature to make it easier and faster for users to retrieve and use. At the same time, we analyze and calculate the most feasible synthesis route with the highest yield for your reference as below:

synthetic route:

Reference yield:

→ casein (9000-71-9)

Guidance literature:

Reference yield:

casein (9000-71-9) → L-tyrosine (60-18-4,18875-48-4,25619-78-7,30704-25-7)

Guidance literature:

With papain; In water; at 40 ℃; for 0.5h; pH=7; Concentration; Kinetics; Enzymatic reaction;

DOI:10.1016/j.bej.2015.01.001

Downstream raw materials:

L-tyrosine

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