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 alpha-, beta-, lambda- and kappa-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: 260-290C (dec) (lit) Storage and Stability: Powder may be stored at -20C. Stable for 12 months after receipt at -20C.
Molecular Weight:
2061.98
CAS Number:
[9000-71-9]
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