Casein accounts for some 80% of all proteins in milk and plays important roles not just as a nutrient, but in processing. Rather than a single protein, casein consists of three main components: ɑ-casein, ß-casein, and ĸ-casein.
We dissolved casein in 50 mM Tris-HCl buffer solution (pH 8) to a concentration of 1 mg/mL and performed measurements after filtration through a filter with pore size of 0.1 µm.
