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干酪素

    
精制級,92%,牛奶提取

Casein

源葉
S12002 一鍵復制產(chǎn)品信息
9000-71-9
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
S12002-25g 精制級,92%,牛奶提取 ¥45.00 >10 4 - 2
S12002-100g 精制級,92%,牛奶提取 ¥100.00 >10 2 4 8
S12002-500g 精制級,92%,牛奶提取 ¥260.00 >10 5 >10 2
產(chǎn)品介紹 參考文獻(73篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關產(chǎn)品

產(chǎn)品介紹

干酪素性狀:白色無定形粉末或顆粒。是一種含磷復合蛋白。經(jīng)電泳分析有不少于20中的磷蛋白組分,主要成分為a-酪蛋白和b-酪蛋白。干粉無臭,無味。有吸濕性。干燥時性質(zhì)穩(wěn)定,潮濕時易變壞。溶于堿性水溶液,溶于濃鹽酸呈淺紫色,幾乎不溶于水和非極性有機溶劑。相對密度1.25~1.31,等電點4.7。
制備方法:(1)新鮮牛奶脫脂,加酸(乳酸、乙酸、鹽酸或硫酸),將pH調(diào)至4.7,使干酪素微膠粒失去電荷而凝固沉淀。用這種方法得到的干酪素稱為酸酪蛋白。(2)將牛奶與粗制凝乳酶作用,形成凝固沉淀物,稱為粗制凝乳酶酪蛋白,呈白色粒狀。凝乳酶酪蛋白比酸酪蛋白的灰分含量高。
干酪素用途:本身可用于生化研究,配制生物培養(yǎng)基,也可作為增稠劑、乳化劑、穩(wěn)定劑等,可用于食品當中。由其作為原料生產(chǎn)的其他產(chǎn)品有:水解干酪素用于細菌培養(yǎng);水解酪蛋白(0.2%),用于雞胚、鼠腎等一般細胞的培養(yǎng);水解酪蛋白瓊脂用于測定微生物對抗菌藥物的敏感性,是血瓊脂和巧克力瓊脂的基礎;胰酪胨是一種常用的細菌培養(yǎng)基的成分。
干酪素毒性:天然食品,無毒。
 

外觀: 白色至亮黃色固體
溶解性: 10mg/ml  25%氨水
儲存條件: RT
注意: 部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權(quán)威性,僅供客戶參考交流研究之用。

參考文獻(73篇)

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