Casein hydrolysate

Item number: AD120

Category: Casein

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Casein is the part of mammalian milk which is made of proteins (Kunz & Lönnerdal, 1990). The hydrolysate of casein is an enzymatic digest of milk protein. It provides a mixture of amino acids and is a common ingredient in many media formulations.




References:

Kunz, C & B Lönnerdal. 1990. Human-milk proteins: analysis of casein and casein subunits by anion-exchange chromatography, gel electrophoresis, and specific staining methods. Am. J. Clin. Nutr. 51 (1):37-46.


GHS-Pictograms: 00
CAS-Number: 9000-71-9
EG-Number: 232-555-1
Density: 1,6
Pubchem-Number: 73995022
Solubility in water: 20 g/l (25 °C)
Storage Temperature: 15 - 25 °C
Specifications: Typical Analysis Values:
Total Nitrogen (TN): 12.0 - 13.5%
Amino Nitrogen (AN): 4.5 - 7.0%
AN/TN x 100: 35 -40
Moisture: max. 5.0%
Ash: < 13.5 %
Calcium: 0.01 - 0.03%
Magnesium: 0.01 - 0.03%
Sodium: 2.0 - 3.5%
Phosphate: 2.5 - 3.0%
Sulphate: 0.01 - 0.03%
Potassium: 0.05 - 0.08%

Exemplary amino acid distribution:
 
Amino Acid Total (mg/g) Free (mg/g) Free (%)
Alanine 28.0 9.2 33.0
Arginine 32.8 23.9 73.0
Aspartic acid 65 6.5 10.0
Cysteine 3.3 - -
Glutamic acid 182.0 14.6 8.0
Glycine 17.2 2.2 13.0
Histidine 24.6 7.1 29.0
Isoleucine 46.7 16.3 35.0
Leucine 79.3 49.2 62.0
Lysine 71.0 44.0 62.0
Methionine 25.9 15.0 58.0
Phenylalanine 43.4 43.4 100.0
Proline 93.5 1.9 2.0
Serine 51.9 14.5 28.0
Threonine 38.7 16.1 41.0
Tryptohan 10.5 10.5 100
Tyrosine 32.0 12.5 39.0
Valine 58.7 23.5 40.0

Für diese Substanz sind keine H- und P-Sätze definiert.

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