Casein, Acid Hydrolysate is a hydrochloric acid hydrolysate of casein for use in preparing microbiological culture media.
- Prepared by acid digestion of casein
- Nutrient fo laboratory media and fermentation
- Used in vaccine and toxin production
Casein is a rich source of amino nitrogen. Treatment with hydrochloric acid hydrolyzes the protein into primarily free amino acids with some short peptide fragments. Tryptophan and vitamins present in the casein are destroyed by the acid hydrolysis. The salt content of this peptone is very high at approximately 36%.
Key Applications: Media Components, Protein Hydrolysates, Protein Sources
Application Areas: Molecular Biology; Culture media
Product Type: Proteins, Enzymes & Peptides
Presentation: Yellow/Cream Powder
Format: Powder
pH: 5.0 - 7.0 (2% aq soln)
Sulphated Ash: Ash Content : ~35%
Foreign activity: Salmonella Negative, Coliform Absent
Loss on Drying: <5%
NOTES: Total Nitrogen : ~8.2% ; Amino Nitrogen ~6.1% ; Chlorides (as NaCl) ~35% ; Standard Plate Count <10,000/g
Solubility: Soluble in water(100 mg/mL).
Storage & Handling: Store at Room Temperature (15-30°C).