Casein, a phosphoprotein, makes up approximately 80% of the total protein in bovine milk. The major casein subunits may be distinguished by electrophoresis and are designated as α-, β-, λ- and κ-caseins in order of decreasing mobility at pH 7.0. Suitable for use as a Blocking Reagent.

CAS Number:
9000-71-9

EC Number:
232-555-1

Molecular Weight:
2061.98

Molecular Formula:
C81H125N22O39P

Protein Content:
82-100%

Appearance:
White to cream powder

Moisture Content:
≤12%

Viscosity (Ammonium):
700-3200cps

Ash:
≤3%

Fat:
≤3%

Melting Point:
260-290°C (dec) (lit)

Storage and Stability:
Powder may be stored at -20°C. Stable for 12 months after receipt at -20°C.