Dephosphorylated α-Casein from Bovine Milk

Dephosphorylated α‑Casein from Bovine Milk is a lyophilized product prepared from Bovine milk a‑casein through enzymatic dephosphorylation. α‑Casein is one of the major caseins in bovine milk and naturally contains multiple phosphorylation sites (phosphoserine clusters). These phosphate groups play an important role in physiological processes such as the chelation of calcium ions by casein. Treatment with enzymes such as alkaline phosphatase gradually removes the phosphate groups from the protein. This product is a partially dephosphorylated form, typically showing two bands on Phosbind SDS‑PAGE — one band corresponding to residual phosphorylated a‑casein and the other to fully dephosphorylated a‑casein.
The degree of dephosphorylation of this product is no less than 70%. It is recommended as a positive control for Phosbind SDS‑PAGE, used in conjunction with the new phosphorylation detection tool Phosbind Acrylamide (Cat. No. F4002), to verify that the Phosbind SDS‑PAGE detection system is functioning properly. The product is supplied as a lyophilized powder in sizes of 1 mg and 10 mg. Taking the 1 mg size as an example, using 5 μg per well allows for approximately 200 experiments.