Casein from bovine milk (C15-1289-671)

General description

Casein 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.

Application

Casein from bovine milk has been used:

• to prepare casein hydrolysates
• as a calibrating substance in biuret colorimetric method
• as a supplement in nutrient agar for the determination of protease activity
• to prepare protein-enriched diet for independent replicate lines of D. melanogaster

Biochem/physiol Actions

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.