产品性状

白色至浅黄色微粒或粉末，几乎无臭无味，略带乳香味。热稳定性比其他蛋白质好，94℃加热10s或121℃加热5s不凝固。可溶于水(有时发生混浊)，水溶液pH值为7.0左右，水溶液加酸会沉淀析出酪蛋白。LD50400-500g/kg，ADI不限(No limited，FAO/WHO,1994)。

质量标准

Product Description
Casein is a phosphoprotein found in milk. This protein has numerous experimental applications including use as a blocking agent in immunochemistry, recovery of enzyme activity from SDS extracted samples, and as a substrate for protease and kinase assays. The major casein subunits may be distinguished by electrophoresis and are designated as a-, b-, g-, and k-caseins in order of decreasing mobility at pH 7.0.1 The approximate casein composition of milk is (g/L): a-s1 (12-15); a-s2 (3-4); b (9-11); and k (2-4). The casein subunits vary primarily in molecular weight, isoelectric point, and level of phosphorylation. The following table lists these differences.2,3