English Name: α- Lactalbumin

Other names: lactalbumin; α- Whey protein

CAS No.: 9051-29-0

Current molecular weight: 14000 ~ 16000

Level: br

Purity: ≥ 85% (page)

Level: USP

Purity: ≥ 75%

Nitrogen content: ≥ 15%

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 of 4.0-4.6. The solubility is large at pH 6.0 or higher. In the preparation, crystals were precipitated from ammonium sulfate at pH 6.6 to 6.7. Products may contain trace amounts of ammonium sulfate and sodium phosphate. Galactose transferase may be added to increase lactose formation

Purpose: biochemical research.

Storage: - 20 ℃