α-Lactalbumin

Other names: lactalbumin; α- Whey protein

CAS No.: 9051-29-0

Current molecular weight: 14000 ~ 16000

Grade: br

Purity: ≥ 85% (page)

Grade: USP

Purity: ≥ 75%

Nitrogen content: ≥ 15%

  Physicochemical Properties: white or off white lyophilized powder. Milk or human milk extraction. It is one of many proteins in whey. Most of them are dissolved in water and dilute salt solution with pH 4.0-4.6. The solubility is large at pH 6.0 or higher. During the preparation, crystals are precipitated from ammonium sulfate at pH 6.6 to 6.7. The product may contain trace amounts of ammonium sulfate and sodium phosphate. Galactosyltransferase may be added to increase lactose formation

Purpose: biochemical research.

Storage: - 20 ℃