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- 2025年10月24日
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50ul/100ul/200ul
| 规格： | 50ul | 产品价格： | ￥1180.0 |
|---|---|---|---|
| 规格： | 100ul | 产品价格： | ￥1980.0 |
| 规格： | 200ul | 产品价格： | ￥2800.0 |
| 产品编号 | bs-10033R |
| 英文名称 | Alpha s1 Casein Rabbit pAb |
| 中文名称 | α-s1酪蛋白抗体 |
| 英文别名 | alpha s1 Casein; alpha-S1-casein precursor; alpha-S1-casein; CSN1S1; CSN1; Bos d 8; Antioxidant peptide; CASA1_BOVIN. |
| 产品应用 | ELISA=1:5000-10000 Not yet tested in other applications. |
| 交叉反应 | (Cow, Sheep) |
| 抗体来源 | Rabbit |
| 免疫原 | KLH conjugated synthetic peptide derived from cow Alpha s1 Casein |
| 亚型 | IgG |
| 性状 | Liquid |
| 纯化方法 | affinity purified by Protein A |
| 克隆类型 | Polyclonal |
| 理论分子量 | 23 kDa |
| 浓度 | 1mg/ml |
| 储存液 | 0.01M TBS (pH7.4) with 1% BSA, 0.02% Proclin300 and 50% Glycerol. |
| 研究领域 | Cell Biology > Other Antibodies > Other Antibodies |
| 亚基 | 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. |
| 亚细胞定位 | Secreted. |
| 组织特异性 | Mammary gland specific. Secreted in milk. |
| 相似性 | Belongs to the alpha-casein family. |
| 功能 | Important role in the capacity of milk to transport calcium phosphate.
Antioxidant peptide has 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. |
| 保存条件 | Shipped at 4℃. Store at -20℃ for one year. Avoid repeated freeze/thaw cycles. |
| 注意事项 | This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications. |
| 背景资料 | 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. |
| 应用 | 推荐稀释比例 |
| {ELISA} | {1:5000-10000} |
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文献和实验[IF={{ 7.514 }}] {Chiara Rossi. et al. Reaction of cysteine residues with oxidized tyrosine residues mediates cross-linking of photo-oxidized casein proteins. Food Chem. 2022 Aug;385:132667} {WB} {Native Κ-Casein}
[IF={{ 6.1 }}] {Jiangtao Huang. et al. Enhancement of PPARα-Inhibited Leucine Metabolism-Stimulated β-Casein Synthesis and Fatty Acid Synthesis in Primary Bovine Mammary Epithelial Cells. J AGR FOOD CHEM. 2023;XXXX(XXX):XXX-XXX} {WB} {Bovine}
[IF={{ 3.2 }}] {Shujuan Liu. et al. Establishment of an immortalized sheep mammary epithelial cell line for studying milk fat and protein synthesis. J FOOD SCI. 2024 Sep;:} {ICC} {Goat}
[IF={{ 11.504 }}] {Sanam Foroutanparsa. et al. Spatial distribution of αs1-caseins and β-caseins in milk gels acidified with glucono-δ-lactone. FOOD HYDROCOLLOID. 2023 Jan;:108506} {IF} {Cow}
[IF={{ 10.7 }}] {Mariska Brüls. et al. Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis. FOOD HYDROCOLLOID. 2023 Dec;:109629} {Other} {}
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