中文名称：酸水解酪素

英文名称：Casein acids Hydrolysate

外观：浅黄色粉末
特性：生物来源：牛奶
氮分析：≥9.0% 氨基, 12-14% 总含氮量
溶解性：100mg酪蛋白溶于4ml水中。
储存条件：室温干燥保存  

说明：Casein acids hydrolysate is prepared by acid digestion of casein from bovine milk into primarily free amino acids with some short peptide fragments. Tryptophan and vitamins present in the casein are destroyed by the acid hydrolysis. In addition, the content of cysteine is low. The salt content of this peptone is very high at approximately 36%. Total nitrogen is approximately 12.8%, amino nitrogen is approximately 9.8%. Because of the extent of hydrolysis, the product is (on anhydrous basis) 18-20% peptides and 80-82% amino acids; the product has an average molecular weight of 220, distributed as 67% 100-200 daltons, 32% 200-500 daltons and 1% 500-1000 daltons. Used as a nutrient mixture in peptone agars for a variety of bacteria. Recommended concentration: 25 g/L