Merck, C3400-1KG, Casein from bovine milk

General description
Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles. 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. Casein is an amphiphilic protein.
Application
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.
Casein from bovine milk has been used:
as a solid food sample in the in vivo and the in vitro digestion experiments using rodents
to prepare P407-casein hydrogels and to study the mechanical effects of the addition of casein to P407
in the preincubation solution, to increase the photostability of the quantum dots and to decrease nonspecific binding, for real-time imaging of single synaptic vesicles in hippocampal neurons

Biochem/physiol Actions
Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as β-casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of β-casomorphin 7 production, while A2 does not.
Casein is useful in food industries and non-food applications. It has the property for emulsification, foam formation, and stabilization, water-binding, and gelation. Casein is also considered heat and acid stable. It can serve as an indispensable diet for rodents.
Preparation Note
Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.
Analysis Note
Essentially vitamin free.