Peptones, lactalbumin, identified by the CAS number 91079-44-6, are a class of water-soluble proteins derived from the hydrolysis of milk proteins, particularly whey proteins, such as lactalbumin. These substances are rich in amino acids and peptides, making them highly nutritious and easily digestible. Peptones serve as a vital source of nitrogen and carbon for microbial growth in various culture media, particularly in microbiological and biochemical applications. They exhibit good solubility in water and are generally stable under a range of pH conditions. Additionally, peptones can enhance the flavor and nutritional profile of food products. Their ability to support the growth of a wide variety of microorganisms makes them essential in laboratory settings for cultivating bacteria and fungi. Overall, peptones, lactalbumin are valued for their functional properties in both scientific research and food technology.

Peptones, lactalbumin

91079-44-6: Peptones, lactalbumin, identified by the CAS number 91079-44-6, are a class of water-soluble proteins derived from the hydrolysis of milk proteins, particularly whey proteins, such as lactalbumin. These substances are rich in amino acids and peptides, making them highly nutritious and easily digestible. Peptones serve as a vital source of nitrogen and carbon for microbial growth in various culture media, particularly in microbiological and biochemical applications. They exhibit good solubility in water and are generally stable under a range of pH conditions. Additionally, peptones can enhance the flavor and nutritional profile of food products. Their ability to support the growth of a wide variety of microorganisms makes them essential in laboratory settings for cultivating bacteria and fungi. Overall, peptones, lactalbumin are valued for their functional properties in both scientific research and food technology.

CAS 91079-44-6

Peptones, lactalbumin

Lactalbumin Hydrolysate BactoBio for bacteriology

Ref: SR-63026