Merck, E0789-500G, Casein, Hammarsten bovine

General description
Casein is an amphiphilic protein.
Casein, a phosphoprotein, is the principal protein component of milk which is almost entirely expressed in the lactating mammary gland. In bovine milk they are classified according to their calcium sensitivity: αs1-, αs2-, and β-caseins precipitate in the presence of calcium; whereas κ-casein remains in solution.
Application
Casein, Hammarsten bovine has been used as a substrate for Aplysia californica calpain to study its activity.
The product is useful as a protease substrate.
Biochem/physiol Actions
Casein is useful in food industries and non-food applications. It has the property for emulsification, foam formation, and stabilization, water-binding, and gelation. Casein is also considered heat and acid-stable.
Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as β-casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of β-casomorphin 7 production, while A2 does not.