Casamino Acids

Casamino Acids is a hydrochloric acid hydrolysate of casein. Supplies a completely hydrolyzed protein nitrogen source. It contains a small amount of cystine. Tryptophan and vitamins are destroyed by the acid treatment. The remaining amino acids (in varying amounts) are a source of nutrients for various microorganisms. Amino acids are highly soluble and suitable for use in tissue culture. Salt content is typically 30-40%.

Casein acid hydrolysate; Hy-Case P; Acid hydrolyzed casein

65072-00-6

Ala 2.8%, Arg 3.6%, Asp 6.3%, Cystine 0.3%, Glu 21.1%, Gly 2.2%, His 2.7%, Ile 5.6%, Leu 8.4%, Lys 7.5%, Met 2.7%, Phe 4.6%, Pro 9.9%, Ser 5.6%, Thr 4.2%, Trp 1.1%, Tyr 6.1%, Val 5.0%

Acid hydrolysate of bovine casein

White to light tan, homogenous, free flowing powder

Colorless to light yellow, clear

6.5-7.3

≥7.5%

≥4.0%

≤6%

≤45%

Standard Plate Count: ≤1000cfu/g
Yeast and molds: ≤100cfu/g
Coliform count: Negative
Salmonella(25g): Negative

The raw animal product (casein) used in manufacturing is derived from materials originating in New Zealand. Manufactured in USA. During processing of the product, a batch is heated to a minimum of 80°C for a minimum of 1 hour, including a minimum of 5 minutes at 105°C. The product is dried at a minimum of 140°C.

This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

 All products should be handled by qualified personnel only, trained in laboratory procedures.