English Name: α-Lactalbumin

Other Names: Lactalbumin; α-Lactalbumin

CAS Number: 9051-29-0

Molecular Weight: 14000～16000

Grade: BR

Purity: ≥85% (PAGE)

Grade: USP

Purity: ≥75%

Nitrogen Content: ≥15%

Appearance: White or off-white lyophilized powder. Extracted from cow's milk or human milk. It is one of the multiple proteins in whey. Mostly soluble in water and dilute salt solutions at pH 4.0～4.6. Highly soluble at pH 6.0 or higher. Prepared by crystallization through ammonium sulfate salting out at pH 6.6～6.7. Commercial products may contain trace amounts of ammonium sulfate and sodium phosphate. May be supplemented with galactosyltransferase to enhance lactose formation.

Use: Biochemical research.

Storage: -20℃