BackgroundTwo types of proteins are found in mammalian milk: whey and casein. Casein, a phosphoprotein, is the principal protein in milk. There are 3 to 4 types of casein in the milk of most species. Different caseins have distinct molecules, but are alike in structure. All other proteins found in milk are considered whey proteins. Casein allows for the separation of proteins and other components from milk. The micellar structure of casein in milk plays an important role in the digestion of milk. As well, it is the basis for formation of all non-fluid milk products like curd and cheese.
DescriptionCasein Polyclonal Antibody, Biotin Conjugated. Biotin. Raised in: Rabbit.
FormulationLiquid. 0.03% Proclin 300. 50% Glycerol, 0.01M PBS, PH 7.4.
SpecificityHuman
IsotypeIgG
PurificationProtein G purified
ImmunogenHuman Casein protein (Native Protein)
StorageShipped at 4°C. Upon delivery aliquot and store at -20°C (short-term) or -80°C (long-term). Avoid repeated freeze.
ApplicationELISA; Recommended dilution: ELISA 1:500-1:1000