Alpha-lactalbumin is a whey protein predominantly found in human milk, recognized for its nutritional and functional properties. It is a globular protein that plays a crucial role in lactose synthesis in the mammary glands. The salt-free variant of alpha-lactalbumin is particularly significant as it retains its functional properties without the influence of ionic strength, making it suitable for various applications in food and pharmaceutical industries. This protein is rich in essential amino acids, particularly tryptophan, and exhibits a high digestibility, which is beneficial for infant nutrition. Additionally, alpha-lactalbumin has been studied for its potential health benefits, including its role in immune function and its ability to promote calcium absorption. Its unique structure allows it to form gels and emulsions, making it valuable in food technology. The CAS number 9051-29-0 specifically identifies this protein, facilitating its recognition in scientific literature and regulatory contexts. Overall, alpha-lactalbumin is a vital component of human milk, contributing to the growth and development of infants.

alpha-lactalbumin from human milk, salt-free

9051-29-0: Alpha-lactalbumin is a whey protein predominantly found in human milk, recognized for its nutritional and functional properties. It is a globular protein that plays a crucial role in lactose synthesis in the mammary glands. The salt-free variant of alpha-lactalbumin is particularly significant as it retains its functional properties without the influence of ionic strength, making it suitable for various applications in food and pharmaceutical industries. This protein is rich in essential amino acids, particularly tryptophan, and exhibits a high digestibility, which is beneficial for infant nutrition. Additionally, alpha-lactalbumin has been studied for its potential health benefits, including its role in immune function and its ability to promote calcium absorption. Its unique structure allows it to form gels and emulsions, making it valuable in food technology. The CAS number 9051-29-0 specifically identifies this protein, facilitating its recognition in scientific literature and regulatory contexts. Overall, alpha-lactalbumin is a vital component of human milk, contributing to the growth and development of infants.

Milk albumin, including concentrates of two or more whey proteins, containing by weight more than 80 percent whey proteins, calculated on dry matter

α-Lactalbumin

<p>a-Lactalbumin is a protein found in milk, the most abundant whey protein. It functions to regulate lactose production in mammalian milk. a-Lactalbumin provides essential amino acids and is used in infant formula and dietary supplements. Derived from bovine milk.</p>

CAS 9051-29-0

alpha-lactalbumin from human milk, salt-free

α-Lactalbumin

Ref: 45-1013909

a-Lactalbumin

Ref: 3D-FL31004