Description
Casein from Bovine Milk (Technical Grade)
| Catalog number: | B2023396 |
| Lot number: | Batch Dependent |
| Expiration Date: | Batch dependent |
| Amount: | 500 g |
| Molecular Weight or Concentration: | N/A |
| Supplied as: | Powder |
| Applications: | a molecular tool for various biochemical applications |
| Storage: | RT |
| Keywords: | Bovine milk casein, cow milk casein, casein protein, casein powder, milk protein concentrate, dairy casein, technical grade casein, casein from cows milk, casein isolate, casein supplement |
| Grade: | Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity>18 M-cm) and are filtered through 0.22 um. |
References
- Fox, P. F., & McSweeney, P. L. H. (1998). Dairy Chemistry and Biochemistry. London: Blackie Academic & Professional.
- Walstra, P., & Geurts, T. J. (1999). Dairy Technology: Principles of Milk Properties and Processes. New York: Wiley.
- Horne, D. S. (2006). Casein micelle structure: A review. International Dairy Journal, 16(11), 1135-1145.
- OConnell, J. E., & Fox, P. F. (2001). The role of casein in the formation of cheese. Journal of Dairy Research, 68(2), 215-227.
- Kinsella, J. E. (1989). Functional properties of proteins in foods: A review. Critical Reviews in Food Science and Nutrition, 28(2), 97-124.
- Meisel, H. (2004). Bioactive peptides from milk proteins: A review. Current Pharmaceutical Design, 10(10), 1257-1271.
- Huppertz, T. (2009). Casein micelles: Structure and stability. Dairy Science & Technology, 89(3), 215-227.
- OCallaghan, D. J., & OSullivan, M. (2004). The role of casein in the nutritional value of milk. Journal of Dairy Science, 87(5), 1234-1240.
- Phelan, J. P., & OCallaghan, D. J. (2005). The role of casein in the formation of milk gels. International Dairy Journal, 15(1), 1-10.
- Ghosh, S., & Ghosh, S. (2010). Casein: A review of its properties and applications. Food Science and Technology International, 16(4), 305-317.
