Description
General description
Casein is a major protein present in milk and constitutes up to 80% of total milk protein. It is a calcium phosphate-binding phosphoprotein present in mammalian milk. Casein in bovine milk is made of four types of peptides as αS1, αS2, β, and κ.
Biochem/physiol Actions
Casein has several uses as in adhesives, coatings and packaging material in the paper and food industries.
Preparation Note
Following reconstitution, aliquot and freeze (-20°C). Stock solutions are stable for up to 3 months at -20°C.
Legal Information
CALBIOCHEM is a registered trademark of Merck KGaA, Darmstadt, Germany
Disclaimer
Toxicity: Standard Handling (A)