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干酪素

    92%,粘度4000,制膠

Casein

源葉
S27041
9000-71-9
品牌 貨號(hào) 產(chǎn)品規(guī)格 價(jià)格(RMB) 庫(kù)存(上海) 北京 武漢 南京 購(gòu)買(mǎi)數(shù)量
源葉 S27041-100g 92%,粘度4000,制膠 ¥100.00元 7 - - -
源葉 S27041-500g 92%,粘度4000,制膠 ¥300.00元 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(51篇) 質(zhì)檢證書(shū)(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

干酪素性狀:白色無(wú)定形粉末或顆粒。是一種含磷復(fù)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(wú)臭,無(wú)味。有吸濕性。干燥時(shí)性質(zhì)穩(wěn)定,潮濕時(shí)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(jī)溶劑。相對(duì)密度1.25~1.31,等電點(diǎn)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(chēng)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(chēng)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(dāng)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(xì)菌培養(yǎng);水解酪蛋白(0.2%),用于雞胚、鼠腎等一般細(xì)胞的培養(yǎng);水解酪蛋白瓊脂用于測(cè)定微生物對(duì)抗菌藥物的敏感性,是血瓊脂和巧克力瓊脂的基礎(chǔ);胰酪胨是一種常用的細(xì)菌培養(yǎng)基的成分。
干酪素毒性:天然食品,無(wú)毒。
 
外觀: 白色至亮黃色固體
溶解性: 10mg/ml  25%氨水
儲(chǔ)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(hù)參考交流研究之用。

參考文獻(xiàn)(51篇)

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