CAS 9013-90-5
:Lactalbumins
Description:
Lactalbumins, specifically referring to alpha-lactalbumin, is a globular protein primarily found in mammalian milk, particularly in whey. It plays a crucial role in lactose synthesis and is a key component of the nutritional profile of milk. Characteristically, alpha-lactalbumin is soluble in water and exhibits a high nutritional value due to its rich amino acid composition, including essential amino acids. It has a molecular weight of approximately 14,000 daltons and is known for its ability to form a stable structure, which contributes to its functional properties in food applications. The protein is also recognized for its potential health benefits, including its role in promoting calcium absorption and its antioxidant properties. Additionally, alpha-lactalbumin can be used in various industrial applications, including food processing and infant formula production, due to its emulsifying and foaming capabilities. Its safety profile is well-established, making it a widely accepted ingredient in food and dietary supplements.
Formula:Unspecified
Synonyms:- Alatal 825
- Albumins, colostrm
- Albumins, colostrum
- Albumins, lact
- Crystalbumins
- Lactalbumins
- Prolact SHG
- Prosobel S 65E
- Sunlact N 21
- Lactalbumin
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Lactalbumin
CAS:<p>Lactalbumin is a protein that is found in milk and other animal products. It has been shown to be effective against bowel disease and subclinical mastitis in infants, as well as inflammatory bowel disease in adults. Lactalbumin binds to bacterial strains such as E. coli and C. difficile, which are associated with these diseases. The protein has been shown to inhibit the growth of bacteria by interfering with the synthesis of epidermal growth factor, collagen, and food composition, including hydrochloric acid and fatty acids. Lactalbumin also has anti-inflammatory properties due to its ability to bind with tryptophan fluorescence, leading to the inhibition of pro-inflammatory cytokines such as IL-6 and TNF-α.</p>Purity:Min. 95%Color and Shape:Powder
