form
solid
solubility
20.1 g/L (experimental)
storage temp.
20-25°C
General description
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.
Analysis Note
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
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存储类别
11 - Combustible Solids