Calcium Caseinate Suppliers USA
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Product | Description | |
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Calcium caseinate Quick inquiry Where to buy Suppliers range | Calcium caseinate. Group: Heterocyclic Organic Compound. Alternative Names: CALCIUM CASEINATE;Caseincalcium;Caseins, calcium complexes;CALCIUMCASEIN. Grades: 93%. CAS No. 9005-43-0. Product ID: ACM9005430. Molecular formula: Unspecified. Mole weight: Unspecified. | |
Calcium Caseinate Quick inquiry Where to buy Suppliers range | Calcium Caseinate | |
Instant Calcium Caseinate Quick inquiry Where to buy Suppliers range | Instant Calcium Caseinate. | CA, FL & NJ |
α-casein dephosphorylation Quick inquiry Where to buy Suppliers range | Dephosphorylated casein is prepared by the action of potato acid phosphatase. It displays improved solubility and less foaming.Clusters of phosphoserine in casein chelate iron and reduce its bioavailability. Partial enzymatic digestion of casein unmasks phosphorylated residues to alkaline phosphatase, permitting dephosphorylation and increasing the bioavailability of iron.Dephosphorylated casein lacks a net negative charge and is less sensitive to calcium. It is useful in food industry. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist materials ·General analytical. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein from bovine milk (Hammarsten),quality level:300 Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist Materials ·Protease substrate. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein from bovine milk (Hammarsten),quality level:400 Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist Materials ·Protease substrate. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein from milk Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist Materials. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble (forms a cloudy suspension). | |
Casein from milk, BioReagent Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist materials ·General analytical. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: 1 M NaOH: 50 mg/mL, turbid, faintly yellow. | |
Casein from milk, BioReagent, suitable for insect cell culture Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist materials ·General analytical. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein from milk, N,N-Dimethylation Quick inquiry Where to buy Suppliers range | Casein is a milk protein that is inexpensive, non-toxic and highly stable. In cow's milk, this phosphoprotein accounts for 80% of the total protein. There are many families of secreted calcium-binding phosphoproteins, of which casein is a member of a larger family. Casein, N,N-dimethylation in bovine milk can be used to detect and help determine the functional role of tissue transglutaminase (tTG) in disease. In particular, casein, N,N-dimethylation has been used for the mechanical and kinetic analysis of tTG on protein substrates, which may be relevant to neurodegenerative diseases. Uses: ·Determination of general proteolytic activity ·As a substrate to study the effect of dephosphorylation on the proteolysis of double-stranded helical filament (PHF) II-τ calcium-activated neutral protease (CANP) ·Transglutaminase (TG) assay. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein from milk, suitable for manufacturing of diagnostic kits and reagents Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist materials ·General analytical. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein from milk, suitable for substrate for protein kinase (after dephosphorylation) Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist Materials. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein from milk, technical grade Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Nutritional supplements ·Raw material of food ·Paint, wood glue, plastic fiber ·Dentist Materials. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casein solution derived from milk Quick inquiry Where to buy Suppliers range | In milk, casein exists as a calcium salt, forming micellar particles surrounded by soluble kappa-casein. The casein component of milk is relatively thermally stable and can withstand temperatures of 62-71°C, while the whey protein component denatures at this temperature. Casein is digested slowly in organisms and coagulates in the stomach, resulting in anti-catabolic properties of casein. Casein is a large, firm, dense curd that is extremely difficult to digest. There are four different types of casein, each with a different genetic variation. They are α-s1 casein, α-s2 casein, β-casein and κ-casein, respectively. Uses: ·Determination of protease activity in ground beef and its effect on bacteriocins ·As a non-specific substrate to measure the activity of protein phosphatase 2C (PP2C) fusions ·Sodium dodecyl sulfate (SDS)-polyacrylamide gel for casein profiling ·Casein solutions in cow's milk have been used as substrates for cyclic adenylate-dependent protein kinases. Group: Animal Hydrocolloids. CAS No. 9000-71-9. Molecular Weight: 2061.96 g/mol. Boiling Point: 280 °C (dec.) (lit.). Flash Point: ≥70 %. Purity: 1.26 g/cm3. Density: H2O: insoluble, forms a cloudy suspension. | |
Casocidin-1 Quick inquiry Where to buy Suppliers range | Casocidin-1 is isolated from Bos taurus. Casocidin-1 inhibits the growth of E.coli and S.carnosus. It plays an important role in the capacity of milk to transport calcium phosphate. Synonyms: Alpha-S2-casein; Casocidin-I. |