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酪蛋白抗体
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相关标签：酪蛋白抗体
详细内容
产品编号Rs-0813R
英文名称Casein
中文名称酪蛋白抗体
别 名Alpha casein; alpha-S1-casein; CASA; CASA1_Cow; Casein alpha s1; casein, alpha; casein, alpha-S1, included; Casoxin-D; CSN1; CSN1S1; Csna; MGC149368.
说 明 书0.1ml 0.2ml
研究领域细胞生物
抗体来源Rabbit
克隆类型Polyclonal
交叉反应Cow,
产品应用WB=1:100-500 ELISA=1:500-1000 IHC-P=1:100-500 IHC-F=1:100-500 （石蜡切片需做抗原修复）
not yet tested in other applications.
optimal dilutions/concentrations should be determined by the end user.
分 子 量23kDa
细胞定位细胞膜 分泌型蛋白
性 状Lyophilized or Liquid
浓 度1mg/1ml
免 疫 原Casein from bovine milk
亚 型IgG
纯化方法affinity purified by Protein A
储 存 液0.01M TBS(pH7.4) with 1% BSA, 0.03% Proclin300 ａnd 50% Glycerol.
保存条件Store at -20 °C for one year. Avoid repeated freeze/thaw cycles. The lyophilized antibody is stable at room temperature for at least one month ａnd for greater than a year when kept at -20°C. When reconstituted in sterile pH 7.4 0.01M PBS or diluent of antibody the antibody is stable for at least two weeks at 2-4 °C.
PubMedPubMed
产品介绍background:
Casein is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk ａnd between 20% ａnd 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; ａnd two inorganic elements, calcium ａnd phosphorus.
Subunit:
Casein contains a fairly high number of proline residues, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called "casein micelles" which show only limited resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface ａnd they are spherical. However, in sharp contrast to surfactant micelles, the interior of a casein micelle is highly hydrated. The caseins in the micelles are held together by calcium ions ａnd hydrophobic interactions. Several models account for the special conformation of casein in the micelles. One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of κ-casein. Another model suggests the nucleus is formed by casein-interlinked fibrils. Finally, the most recent model proposes a double link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules.
The isoelectric point of casein is 4.6. Since milk＇s pH is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis ａnd in salt solutions such as sodium oxalate ａnd sodium acetate.
The enzyme trypsin can hydrolyze off a phosphate-containing peptone. It is used to form a type of organic adhesive.
Gene ID:
102030983
Important Note:
This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications.
酪蛋白(casein)是牛乳包括牛初乳的主要成分，通常在分离提取乳清过程中可得到大量的酪蛋白，它具有各种必需氨基酸，且组分合理，是一种优质的动物蛋白。然而，由于人体尤其是儿童对牛乳酪蛋白的分解能力较弱，牛乳酪蛋白的应用并不广泛。近来国外文献报道，牛乳酪蛋白短链肽除了易吸收外，还具有某些重要的生物学功能，提示着酪蛋白除单纯营养作用之外的广阔应用前景。
英文名称Casein
中文名称酪蛋白抗体
别 名Alpha casein; alpha-S1-casein; CASA; CASA1_Cow; Casein alpha s1; casein, alpha; casein, alpha-S1, included; Casoxin-D; CSN1; CSN1S1; Csna; MGC149368.
说 明 书0.1ml 0.2ml
研究领域细胞生物
抗体来源Rabbit
克隆类型Polyclonal
交叉反应Cow,
产品应用WB=1:100-500 ELISA=1:500-1000 IHC-P=1:100-500 IHC-F=1:100-500 （石蜡切片需做抗原修复）
not yet tested in other applications.
optimal dilutions/concentrations should be determined by the end user.
分 子 量23kDa
细胞定位细胞膜 分泌型蛋白
性 状Lyophilized or Liquid
浓 度1mg/1ml
免 疫 原Casein from bovine milk
亚 型IgG
纯化方法affinity purified by Protein A
储 存 液0.01M TBS(pH7.4) with 1% BSA, 0.03% Proclin300 ａnd 50% Glycerol.
保存条件Store at -20 °C for one year. Avoid repeated freeze/thaw cycles. The lyophilized antibody is stable at room temperature for at least one month ａnd for greater than a year when kept at -20°C. When reconstituted in sterile pH 7.4 0.01M PBS or diluent of antibody the antibody is stable for at least two weeks at 2-4 °C.
PubMedPubMed
产品介绍background:
Casein is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk ａnd between 20% ａnd 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; ａnd two inorganic elements, calcium ａnd phosphorus.
Subunit:
Casein contains a fairly high number of proline residues, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called "casein micelles" which show only limited resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface ａnd they are spherical. However, in sharp contrast to surfactant micelles, the interior of a casein micelle is highly hydrated. The caseins in the micelles are held together by calcium ions ａnd hydrophobic interactions. Several models account for the special conformation of casein in the micelles. One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of κ-casein. Another model suggests the nucleus is formed by casein-interlinked fibrils. Finally, the most recent model proposes a double link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules.
The isoelectric point of casein is 4.6. Since milk＇s pH is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis ａnd in salt solutions such as sodium oxalate ａnd sodium acetate.
The enzyme trypsin can hydrolyze off a phosphate-containing peptone. It is used to form a type of organic adhesive.
Gene ID:
102030983
Important Note:
This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications.
酪蛋白(casein)是牛乳包括牛初乳的主要成分，通常在分离提取乳清过程中可得到大量的酪蛋白，它具有各种必需氨基酸，且组分合理，是一种优质的动物蛋白。然而，由于人体尤其是儿童对牛乳酪蛋白的分解能力较弱，牛乳酪蛋白的应用并不广泛。近来国外文献报道，牛乳酪蛋白短链肽除了易吸收外，还具有某些重要的生物学功能，提示着酪蛋白除单纯营养作用之外的广阔应用前景。
酪蛋白抗体
