LP17487-7

Lactalbumin

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Description

Lactalbumin is an important whey protein in cow 's milk (~1 gl), and is also present in many other mammalian species. The molecular weight is 14176 Da, and the isoelctric point is between 4.2 and 4.5. One of the main structural differences with beta-lactoglobulin is that it does not have any free thiol group that can serve as the starting point for a covalent aggregation reaction. As a result, pure lactoglobulin will not form gels upon denaturation and acidification. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See http://creativecommons.org/licenses/by-sa/3.0/ for details. Source: Wikipedia, Lactalbumin (Wikipedia)

Basic Part Properties

Part Name

Lactalbumin

Part Display Name

Lactalbumin

Part Type

Component (Describes the core component or analyte measured)

Created On

2000-05-04

Construct for LOINC Short Name

Lactalb

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