Beta-casein is a 226 amino acid protein that is secreted in milk. It has a significant role in the formation and stabilization of casein micelles, which are colloidal particles that carry calcium and phosphate in milk. The protein’s structure allows it to interact with other casein molecules and form micelles, which are essential for the transport and digestion of nutrients in milk.
Recombinant human beta-casein is produced using genetic engineering techniques. The gene encoding beta-casein is inserted into a host organism, typically Escherichia coli (E. coli), which then expresses the protein. The recombinant protein is often tagged with a His-tag at the N-terminus to facilitate purification using conventional chromatography techniques .
Recombinant human beta-casein is used in various research applications, including:
Recombinant human beta-casein is typically stored in a buffer solution containing Tris-HCl, glycerol, NaCl, DTT, and PMSF. It is shipped with polar packs and should be stored at 4°C for short-term use or at -20°C for long-term storage. It is important to avoid freeze-thaw cycles to maintain the protein’s stability .