MILK PROTEIN is a blocking agent commonly used in protein Western blot experiments. Its primary function is to reduce background caused by non-specific binding, thereby making the target bands more distinct. A commonly used solution is 5 per cent skimmed milk powder diluted in TBST.
milk protein gives a smooth feel to the skin. Milk protein is com posed primarily of casein, which is well absorbed by the skin and gives it a gloss and fine touch by forming a soft film. It has water-retention abilities in the range of 13 percent. Milk protein is obtained from milk. If it is hydrolyzed, it is broken down into smaller pieces and is referred to either as hydrolyzed milk protein, milk amino acids, or casein amino acids. Its constituents include the flavones silybin, silydiamnin, and silychristin.
