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%. 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.