产品信(xin)息：
中文名(ming)称：酪蛋白
英(ying)文(wen)名称：Casein
中文(wen)别名：酪(lao)(lao)素、酪(lao)(lao)朊(ruan)、乳酪(lao)(lao)素、奶酪(lao)(lao)素、酪(lao)(lao)素、酪(lao)(lao)胶
别(bie)名：干酪(lao)素、 酪(lao)素、乳酪(lao)素
说明(ming)：生(sheng)化(hua)研究(jiu)；生(sheng)物培养基。
CAS：9000-71-9
外(wai)观：白色无定形粉末或颗(ke)粒(li)
熔点(dian)：280 ℃
溶(rong)解性(xing)：不(bu)溶(rong)于(yu)水(shui)，溶(rong)于(yu)碱性(xing)水(shui)溶(rong)液，溶(rong)于(yu)浓盐(yan)酸呈(cheng)浅紫色
储存(cun)条件：室温(wen)干(gan)燥(zao)保存(cun)
说明：Casein is a phosphoprotein found in milk. This protein has numerous experimental applications including use as a blocking agent in immunochemistry, recovery of enzyme activity from SDS extracted samples, and as substrate for protease and kinase assays. The major casein subunits may be distinguished by electrophoresis and are designated as α-, β-, γ-, and κ-caseins in order of decreasing mobility at pH 7.0. The approximate casein composition of milk is (g/L): α-s1 (12-15); α-s2 (3-4); β (9-11); and κ (2-4).
总氮(dan)…………………….＞13.5%
干燥失重……………….＜12%
炽灼残渣(zha)……………….＜2.5%
脂肪……………………小于2%
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