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%.

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

CAS No:
65072-00-6

Typical Amino Acid Profile:
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%

Source:
Acid hydrolysate of bovine casein

Appearance:
White to light tan, homogenous, free flowing powder

Solubility (2%):
Colorless to light yellow, clear

pH (2%):
6.5-7.3

Total Nitrogen:
≥7.5%

Amino Nitrogen:
≥4.0%

Moisture:
≤6%

Ash:
≤45%

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

Certificate of Origin:
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.