干酪素

    
92%,粘度4000,制胶

Casein

源叶
S27041 一键复制产品信息
9000-71-9
货号 规格 价格 上海 北京 武汉 南京 购买数量
S27041-100g 92%,粘度4000,制胶 ¥100.00 7 - - -
S27041-500g 92%,粘度4000,制胶 ¥300.00 >10 - - -
产品介绍 参考文献(51篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

干酪素性状:白色无定形粉末或颗粒。是一种含磷复合蛋白。经电泳分析有不少于20中的磷蛋白组分,主要成分为a-酪蛋白和b-酪蛋白。干粉无臭,无味。有吸湿性。干燥时性质稳定,潮湿时易变坏。溶于碱性水溶液,溶于浓盐酸呈浅紫色,几乎不溶于水和非极性有机溶剂。相对密度1.25~1.31,等电点4.7。
制备方法:(1)新鲜牛奶脱脂,加酸(乳酸、乙酸、盐酸或硫酸),将pH调至4.7,使干酪素微胶粒失去电荷而凝固沉淀。用这种方法得到的干酪素称为酸酪蛋白。(2)将牛奶与粗制凝乳酶作用,形成凝固沉淀物,称为粗制凝乳酶酪蛋白,呈白色粒状。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,配制生物培养基,也可作为增稠剂、乳化剂、稳定剂等,可用于食品当中。由其作为原料生产的其他产品有:水解干酪素用于细菌培养;水解酪蛋白(0.2%),用于鸡胚、鼠肾等一般细胞的培养;水解酪蛋白琼脂用于测定微生物对抗菌药物的敏感性,是血琼脂和巧克力琼脂的基础;胰酪胨是一种常用的细菌培养基的成分。
干酪素毒性:天然食品,无毒。
 

外观: 白色至亮黄色固体
溶解性: 10mg/ml  25%氨水
储存条件: RT
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(51篇)

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