辣根过氧化物酶标记的酪蛋白抗体

产品编

号

XY-0813R-HRP

英文名

称

Anti-Casein/HRP

中文名

称

辣根过氧化物酶标记的酪蛋白抗体

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

100ul

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=1:50-200 ELISA=1:100-1000 IHC-P=1:50-200 IHC-F=1:50-200

not yet tested in other applications.

optimal dilutions/concentrations should be determined by the end user.

分子

量

23kDa

性状Lyophilized or Liquid

浓度2mg/1ml

免疫

原

Casein from bovine milk

亚型IgG

纯化方

法

affinity purified by Protein A

储存Constituents: 0.01M PBS, pH 7.4 with 10 mg/mL BSA and 0.1% Gentamicin, 50% glycerol.

液Or Lyophilized. Buffer = 0.01M PBS, pH 7.4 with 10 mg/mL BSA and 0.1% Gentamicin.

Reconstitute with sterile distilled water.

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.

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.

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。