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- Casein protein has numerous experimental applications including use as a blocking agent in immunochemistry, recovery of enzyme activity from SDS extracted samples, and as a substrate for protease and kinase assays.
- Casein sodium salt from bovine milk is a phosphoprotein. There are four main types of Casein which make up approximately 80% of the total protein in bovine milk: α-s1 Casein, α-s2 Casein, β-Casein, and κ-Casein.
- Casein is proposed to be the main protective constituent in milk.
|Casein Sodium salt|
|6.5 to 7.5|
|15° to 30°C|