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形狀
solid
溶解度
20.1 g/L (experimental)
儲存溫度
20-25°C
一般說明
Casein is a calcium phosphate-binding protein that constitutes up to 80% of the total milk proteins. In bovine milk, it exists in four types such as αS1, αS2, β, and κ. Casein can adapt its structure according to the changes in the environment and assemble in colloidal structures to form casein micelles. Casein micelles constitute about 10% of the volume in skim milk.
分析報告
Appearance:Almost white, fine or fine granular powder, almost odorless slightly yellowish or grey-yellowish.
N (Nitrogen):14 - 15 %
P (phosphorus):0.7 - 0.8 %
Fats:≤ 0.2 %
Free acid (as lactic acid):≤ 0.1 %
Sulfated ash (800 °C):≤ 1.5 %
Loss on Drying (105°C):≤ 6 %
Suitability as enzyme substrate:conforms internal standard
N (Nitrogen):14 - 15 %
P (phosphorus):0.7 - 0.8 %
Fats:≤ 0.2 %
Free acid (as lactic acid):≤ 0.1 %
Sulfated ash (800 °C):≤ 1.5 %
Loss on Drying (105°C):≤ 6 %
Suitability as enzyme substrate:conforms internal standard
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 1
其他客户在看
Invited review: Understanding the behavior of caseins in milk concentrates
Milena C, et al.
Journal of Dairy Science, 4772-4782 (2019)
Arun Ghosh et al.
Biomacromolecules, 10(7), 1681-1688 (2009-05-14)
The development of advanced materials from biorenewable protein biopolymers requires the generation of more exogenous bonds to maintain the microstructure and durability in the final products. Casein is the main protein of milk, representing about 80% of the total protein.
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