E3414

Casein aus Kuhmilch

powder

• Synonym(e): Casein from bovine milk
• CAS-Nummer: 9000-71-9
• EG-Nummer: 269-638-7
• MDL-Nummer: MFCD00081481
• UNSPSC-Code: 12352202
• NACRES: NA.61

Eigenschaften

• Biologische Quelle: bovine milk
• Form: powder
• mp (Schmelzpunkt): 280 °C (dec.) (lit.); 280 °C (lit.)
• Löslichkeit: H₂O: insoluble (forms a cloudy suspension)
• UniProt-Hinterlegungsnummer: P02662; P02663; P02666; P02668
• 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)
• InChIKey: BECPQYXYKAMYBN-UHFFFAOYSA-N
• Angaben zum Gen: bovine ... CSN1S1(282208) , CSN1S2(282209) , CSN2(281099) , CSN3(281728)

Beschreibung

Allgemeine Beschreibung

Casein is produced from skim milk. It is roughly made of 80% bovine milk protein and has only 10 to 20% essential amino acids per gram of protein.

Anwendung

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. Wirkung

Partielle gastrointestinale Verdauung von Casein ist eine Fundgrube für bioaktive Peptide, wie z.B. β-Casomorphin. Allerdings reagiert Rindercasein nicht einheitlich; während die Varianten A1 und B zur Produktion von β-Casomorphin führen, ist es bei Variante A2 nicht der Fall.

Casein is considered as a slow digesting protein as it digests at a slower rate than other proteins. It also has an anti-catabolic effect.

Qualität

Tested for vitamin content.

Angaben zur Herstellung

Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.

Sicherheitshinweise

• Lagerklassenschlüssel: 11 - Combustible Solids
• WGK: WGK 3
• Flammpunkt (°F): Not applicable
• Flammpunkt (°C): Not applicable