Analytical Data
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Gene name
Kappa-Casein
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简介
Kappa-casein (CSN3) is a member of Caseins family, and is an extracellular mammalian milk protein involved in several important physiological processes. CSN3 prevents casein precipitation in milk and increase the efficiency of digestion, prevention of neonate hypersensitivity to ingested proteins, and inhibition of gastric pathogens. Kappa-Casein Protein, Human (HEK293, His) is the recombinant human-derived Kappa-Casein protein, expressed by HEK293 , with C-6*His labeled tag.
- Application
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Alternative Names
Kappa-Casein; CSN3; CASK; CSN10; CSNK
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Species
Human
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Source
HEK293
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Tag
C-6*His
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Purity
Greater than 90% as determined by SDS-PAGE.
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Uniprot
AAH10935.1
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Expression Region
E21-A182
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Protein Length
Partial
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Molecular Weight
28-35 kDa
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Endotoxin
< 1.0 EU per μg protein as determined by the LAL method.
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Form
Freeze-dried powder
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Buffer formulation
PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.
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Reconstitution
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
- Customization
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Stability Test
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37℃ for 48h, and no obvious degradation and precipitation were observed. The loss rate isless than 8% within the expiration date under appropriate storage condition.
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Storage & Shelf Life
Samples are stable for up to twelve months from date of receipt at -20℃ to -80℃. Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.
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Shipping
In general, recombinant proteins are supplied as lyophilized powder and shipped at ambient temperature. For bulk packages, the proteins are provided as frozen liquid and shipped with blue ice, unless otherwise requested by the customer.
Quality inspection process
Related Products
Protein Description
Kappa-casein is a highly relevant milk protein, primarily known for its role in dairy and cheese production. As a key component of micelles, kappa-casein stabilizes casein proteins and plays a crucial role in the coagulation process during cheese making. Interest in kappa-casein has surged due to its potential applications in pharmaceuticals, food technology, and nutrition. The ability to produce recombinant kappa-casein through genetic engineering presents an exciting opportunity to enhance its properties and availability. This approach allows researchers to modify the protein to improve its functional characteristics, such as solubility, emulsification, and foaming ability, making it advantageous for various food applications. Moreover, recombinant kappa-casein can be engineered to include specific bioactive peptides that may confer health benefits, such as improved immune response and reduced cholesterol levels. The advancement of biotechnological methods, including microbial fermentation and plant-based systems, has facilitated the large-scale production of recombinant proteins, addressing the challenges associated with traditional dairy sourcing. However, further studies are needed to understand the long-term effects and consumer acceptance of products containing recombinant kappa-casein, particularly regarding safety and regulatory compliance. Overall, the research on recombinant kappa-casein is paving the way for innovative solutions in the dairy industry and beyond, promising to meet the growing demands for healthier, sustainable, and functional food options.
