购物车 
-
干酪素
NMR and HPLC COA下载 MSDS下载 - Names：
Casein
- CAS号：
9000-71-9
MDL Number： MFCD00081481 - MF(分子式)： C81H125N22O39P MW(分子量)： 2061.956961
- EINECS:232-555-1 Reaxys Number:
- Pubchem ID: Brand:BIOFOUNT
干酪素(9000-71-9,Casein)是牛奶和奶酪中存在的相关磷蛋白的混合物。干酪素是该组蛋白是最营养的牛奶蛋白之一，包含所有常见氨基酸，并且富含必需氨基酸。
| 货品编码 | 规格 | 纯度 | 价格 (¥) | 现价(¥) | 特价(¥) | 库存描述 | 数量 | 总计 (¥) |
|---|---|---|---|---|---|---|---|---|
| SP0007-100g | 100g | BR | ¥ 88.00 | ¥ 88.00 | 58 | Instock | ¥ 0.00 | |
| SP0007-500g | 500g | BR | ¥ 260.00 | ¥ 260.00 | 180 | Instock | ¥ 0.00 | |
| SP0007-1kg | 1kg | BR | ¥ 520.00 | ¥ 520.00 | 320 | Instock | ¥ 0.00 |
| 中文别名 | 干酪素(9000-71-9,Casein);酷蛋白;酷素;2,5-二甲基对苯二甲酸;酪素;酪蛋白朊;酪蛋白 |
| 英文别名 | Casein(9000-71-9);Casein, pure;Bovine beta-casein monophosphopeptide |
| CAS号 | 9000-71-9 |
| Inchi | InChI=1S/2C5H5N.2Cr.7O/c2*1-2-4-6-5-3-1;;;;;;;;;/h2*1-5H;;;;;;;;;/q;;;;;;;;;2*-1/p+2 |
| InchiKey | LMYWWPCAXXPJFF-UHFFFAOYSA-P |
| 分子式 Molecular Weight | C81H125N22O39P |
| 分子量 Formula | 2061.956961 |
| 溶解度Solubility | Insoluble in water. |
| 性状 | 白色至浅黄色粉末 |
| 储藏条件 Storage conditions | 旋紧瓶盖，贮存于避光、阴凉干燥处。 |
干酪素(9000-71-9,Casein)实验注意事项：
1.实验前需戴好防护眼镜，穿戴防护服和口罩，佩戴手套，避免与皮肤接触。
2.实验过程中如遇到有毒或者刺激性物质及有害物质产生，必要时实验操作需要手套箱内完成以免对实验人员造成伤害。
3.取样品的移液枪头需及时更换，必要时为避免交叉污染尽可能选择滤芯吸头。
4.称量药品时选用称量纸，并无风处取药和称量以免扬撒，试剂的容器使用前务必确保干净，并消毒。
5.取药品时尽量采用多个药勺分别使用，使用后清洗干净后，烘干消毒存放。
6.实验后产生的废弃物需分类存储，并交于专业生物废气物处理公司处理，以免造成环境污染。
Casein(9000-71-9) Experimental considerations:
1. Wear protective glasses, protective clothing and masks, gloves, and avoid contact with the skin during the experiment.
2. The waste generated after the experiment needs to be stored separately, and handed over to a professional biological waste gas treatment company to avoid environmental pollution.
Tag:干酪素(9000-71-9,Casein),干酪素试剂,干酪素的作用,干酪素的纯度,干酪素的生产厂家,干酪素的MSDS,干酪素的含量,干酪素的价格,干酪素的外观,干酪素的注意事项,干酪素的溶解度,干酪素的成分,干酪素的储存条件
| 产品说明 | 干酪素(9000-71-9,Casein)可做科学研究以及食品添加剂使用,9000-71-9的状态，9000-71-9的溶解性等参数见主页 |
| Introduction | Casein (9000-71-9,干酪素) can be used for scientific research and food additives, the state of 9000-71-9, the solubility of 9000-71-9 and other parameters, please see the homepage |
| Application1 | 干酪素是该组蛋白是最营养的牛奶蛋白之一，包含所有常见氨基酸，并且富含必需氨基酸。 |
| Application2 | 用于医药和生化试剂 |
| Application3 | 干酪素可作为增稠剂、乳化剂、稳定剂等使用 |
| 警示图 | |
| 危险性 | warning |
| 危险性警示 | No data available |
| 安全声明 | H303吞入可能有害+H313皮肤接触可能有害+H333吸入可能对身体有害 |
| 安全防护 | P264处理后彻底清洗+P280戴防护手套/穿防护服/戴防护眼罩/戴防护面具+P305如果进入眼睛+P351用水小心冲洗几分钟+P338取出隐形眼镜（如果有）并且易于操作,继续冲洗+P337如果眼睛刺激持续+P313获得医疗建议/护理 |
| 备注 | 实验过程中防止吸入、食入，做好安全防护 |
| A Five-Ingredient Nutritional Supplement and Home-Based Resistance Exercise Improve Lean Mass and Strength in Free-Living Elderly(Nutrients,2020-08-10,PMID:32785021) |
| Short communication: Effects of pregnancy on milk yield, composition traits, and coagulation properties of Holstein cows. |
| Detection of genetic variation affecting milk coagulation properties in Danish Holstein dairy cattle by analyses of pooled whole-genome sequences from phenotypically extreme samples (pool-seq). |
| Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. |
| Milk protein composition and stability changes affected by iron in water sources. Wang A1, Duncan SE2, Knowlton KF3, Ray WK4, Dietrich AM5. J Dairy Sci. 2016 Apr 6. pii: S0022-0302(16)30141-2. |
1.Milk protein composition and stability changes affected by iron in water sources.
Wang A1, Duncan SE2, Knowlton KF3, Ray WK4, Dietrich AM5. J Dairy Sci. 2016 Apr 6. pii: S0022-0302(16)30141-2. doi: 10.3168/jds.2015-10481. [Epub ahead of print]
Water makes up more than 80% of the total weight of milk. However, the influence of water chemistry on the milk proteome has not been extensively studied. The objective was to evaluate interaction of water-sourced iron (low, medium, and high levels) on milk proteome and implications on milk oxidative state and mineral content. Protein composition, oxidative stability, and mineral composition of milk were investigated under conditions of iron ingestion through bovine drinking water (infused) as well as direct iron addition to commercial milk in 2 studies. Four ruminally cannulated cows each received aqueous infusions (based on water consumption of 100 L) of 0, 2, 5, and 12.5 mg/L Fe2+ as ferrous lactate, resulting in doses of 0, 200, 500 or 1,250 mg of Fe/d, in a 4 × 4 Latin square design for a 14-d period. For comparison, ferrous sulfate solution was directly added into commercial retail milk at the same concentrations: control (0 mg of Fe/L), low (2 mg of Fe/L), medium (5 mg of Fe/L), and high (12.
2.Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk.
Sharma P1, Oey I2, Everett DW3. Food Chem. 2016 Sep 15;207:34-42. doi: 10.1016/j.foodchem.2016.03.076. Epub 2016 Mar 23.
Thermodynamics of milk components (milk fat, xanthine oxidase, caseins and whey proteins) in pulsed electric field (PEF)-treated milk were compared with thermally treated milk (63°C for 30min and 73°C for 15s). PEF treatments were applied at 20 or 26kVcm(-1) for 34μs with or without pre-heating of milk (55°C for 24s), using bipolar square wave pulses in a continuous mode of operation. PEF treatments did not affect the final temperatures of fat melting (Tmelting) or xanthine oxidase denaturation (Tdenaturation), whereas thermal treatments increased both the Tmelting of milk fat and the Tdenaturation for xanthine oxidase by 2-3°C. Xanthine oxidase denaturation was ∼13% less after PEF treatments compared with the thermal treatments. The enthalpy change (ΔH of denaturation) of whey proteins decreased in the treated-milk, and denaturation increased with the treatment intensity. New endothermic peaks in the calorimetric thermograms of treated milk revealed the formation of complexes due to interactions between MFGM (milk fat globule membrane) proteins and skim milk proteins.
3.Detection of genetic variation affecting milk coagulation properties in Danish Holstein dairy cattle by analyses of pooled whole-genome sequences from phenotypically extreme samples (pool-seq).
Bertelsen HP, Gregersen VR, Poulsen N, Nielsen RO, Das A, Madsen LB, Buitenhuis AJ, Holm LE, Panitz F, Larsen LB, Bendixen C. J Anim Sci. 2016 Apr;94(4):1365-76. doi: 10.2527/jas.2015-9884.
Rennet-induced milk coagulation is an important trait for cheese production. Recent studies have reported an alarming frequency of cows producing poorly coagulating milk unsuitable for cheese production. Several genetic factors are known to affect milk coagulation, including variation in the major milk proteins; however, recent association studies indicate genetic effects from other genomic regions as well. The aim of this study was to detect genetic variation affecting milk coagulation properties, measured as curd-firming rate (CFR) and milk pH. This was achieved by examining allele frequency differences between pooled whole-genome sequences of phenotypically extreme samples (pool-seq).. Curd-firming rate and raw milk pH were measured for 415 Danish Holstein cows, and each animal was sequenced at low coverage. Pools were created containing whole genome sequence reads from samples with "extreme" values (high or low) for both phenotypic traits.
4.Short communication: Effects of pregnancy on milk yield, composition traits, and coagulation properties of Holstein cows.
Penasa M1, De Marchi M2, Cassandro M2. J Dairy Sci. 2016 Apr 6. pii: S0022-0302(16)30134-5. doi: 10.3168/jds.2015-10168. [Epub ahead of print]
The aim of this study was to investigate the effect of pregnancy stage on milk yield, composition traits, and milk coagulation properties in Italian Holstein cattle. The data set included 25,729 records from 3,995 first-parity cows calving between August 2010 and August 2013 in 167 herds. The traits analyzed were milk yield (kg/d), fat (%), protein (%), casein (%), and lactose (%) contents, pH, somatic cell score, rennet coagulation time (min), and curd firmness (mm). To better understand the effect of gestation on the aforementioned traits, each record was assigned to one of the following classes of pregnancy stage: (1) nonpregnant, (2) pregnant from 1 to 120 d, (3) pregnant from 121 to 210 d, and (4) pregnant from 211 to 310 d. Gestation stage significantly influenced all studied traits with the exception of somatic cell score. Milk production decreased and milk quality improved from the fourth month of pregnancy onward. For all traits, nonpregnant cows performed very similarly to cows in the first period of gestation.
对不起，暂无产品评价！
MSDS
SDS 1.0 中文
展开
SDS 1.0 英文
展开
- 相关产品
-
< >
- 推荐产品
-
< >
- 最新产品
-
< >
新闻
怎么做细胞爬片免疫组化染色实验
细胞爬片免疫组化染色，是通过细胞爬片是让玻片浸在细胞培养基内，细胞在玻片上生长，主要用于组织学，免疫组织化学...
2020/7/20 22:04:33
提取病毒RNA的实验方法
提取病毒RNA方法分别有：异硫氰酸胍的提取病毒RNA方法、TRIzol LS提取法、Trizol法提取法等等...
2020/7/22 20:29:26
细胞培养耗材技术领先性
细胞培养板行业面临的核心痛点是：常规TC处理后表面亲水角随时间衰减，影响长期培养稳定性，BIOFOUNT高分...
2026/4/28 15:12:51
细胞培养耗材关键性能
细胞培养板的水接触角作为表面润湿性的核心指标，直接影响细胞贴壁、增殖、分化及功能表达，其中40°（低接触角/...
2026/4/28 14:52:44
chelex 100树脂国产替代之路-BIOFOUNT范德生物
Chelex 100螯合离子交换树脂对铜、铁和其他重金属?的偏好显著高于对钠、钾等一价阳离子的偏好。它对二价...
2025/11/4 14:22:46
9月开学季——助研新学期 范德送好礼
2025/8/28 15:30:55
Waxfilm 实验室封口膜：技术与国际市场的双重突破
在实验室耗材领域，封口膜是保障实验准确性与稳定性的关键产品之一。近年来，Waxfilm?实验室封口膜凭借其卓...
2025/5/13 13:03:40
Waxfilm实验室封口膜的5大突破
Waxfilm实验室封口膜作为生物功能膜领域的国产技术突破和品牌突破，是生物领域中国技术发展的缩影。
2025/5/6 17:02:07
各种微流控芯片键合方法的优缺点
微流控芯片键合：目前主要有激光焊接、热压键合、胶键合、超音波焊接，每种方法都有各自的优缺点。本文主要介绍聚酯...
2023/7/28 10:43:09
新一代微流控键合解决方案
微流控键合解决方案：微流控芯片制造的一个重要环节，也是最容易被忽视的--芯片键合。其中一个重要因素是：微流控...
2023/7/27 12:44:28
