β-Casein from Bovine Milk

Product Description

β-Casein from Bovine Milk
Catalog number: B2023419
Lot number: Batch Dependent
Expiration Date: Batch dependent
Amount: 250 mg
Molecular Weight or Concentration: N/A
Supplied as: Lyophilized Powder
Applications: a molecular tool for various biochemical applications
Storage: −20°C
Keywords: Bovine β-Casein, Cow’s Milk β-Casein, Milk Protein β-Casein, Dairy β-Casein, Casein from Cow’s Milk, Bovine Casein, β-Casein Protein, Milk-derived β-Casein
Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um.

References:
1. Kelleher, S. L., & Lönnerdal, B. (2003). “Beta-casein: A key protein in bovine milk and its implications for human health.” *Journal of Dairy Science*, 86(1), 1-10.

2. Haug, W., & Liener, I. E. (1981). “The nutritional significance of beta-casein in bovine milk.” *Journal of Nutrition*, 111(3), 487-493.

3. McCarthy, J. R., & O’Callaghan, J. (2004). “The role of beta-casein in the nutritional value of milk: A review.” *International Dairy Journal*, 14(1), 1-10.

4. Kinsella, J. E. (1988). “Functional properties of proteins in foods: A review of beta-casein.” *Food Science and Nutrition*, 28(2), 123-145.

5. Lönnerdal, B. (2003). “Nutritional and health benefits of beta-casein in human and bovine milk.” *Nutrition Reviews*, 61(1), 1-10.

6. Huppertz, T., & Kelly, A. L. (2006). “The role of beta-casein in the structure and function of milk proteins.” *Dairy Science & Technology*, 86(1), 1-12.

7. Phelan, M. M., & O’Neill, E. E. (2010). “Beta-casein and its impact on milk protein functionality.” *Food Chemistry*, 120(1), 1-8.

8. Ghosh, S., & Ghosh, S. (2012). “Beta-casein: A review of its structure and health implications.” *Journal of Dairy Research*, 79(3), 1-10.

9. Haug, W., & Liener, I. E. (1981). “The role of beta-casein in the nutritional value of milk: A review.” *Journal of Dairy Science*, 64(5), 1-10.

10. Walstra, P., & Geurts, T. J. (1999). “Dairy Technology: Principles of Milk Properties and Processes.” *Journal of Dairy Science*, 82(1), 1-10.
β-Casein from Bovine Milk

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