Casein, a phosphoprotein, is the principal protein component of milk which is almost entirely expressed in the lactating mammary gland. In bovine milk they are classified according to their calcium sensitivity: as1-, as2-, and ß-caseins precipitate in the presence of calcium; whereas ?-casein remains in solution.
Synonyms: Casein from bovine milk
MDL Number: MFCD00081481
Melting Point: 280 C (dec.) (lit.)
Storage: room temp
Biochem Physiol Actions: Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as ß-casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of ß-casomorphin 7 production, while A2 does not.