α-Lactalbumin from Human Milk, CAS No.9051-29-0

CAS: 9051-29-0 Cat. No.: np001044 PubChem CID: 168266255

GRADE & PURITY BioReagent, Native, ≥95%(SDS-PAGE), Pre-lyophilization Protein Concentration: See COA

Accession #

P00709

Overview

Extinction Coefficient: 1.82 

α-Lactalbumin is an important whey protein in cow's milk, and is also present in the milk of many other mammalian species. In primates, alpha-lactalbumin expression is upregulated in response to the hormone prolactin and increases the production of lactose. ]α-Lactalbumin forms the regulatory subunit of the lactose synthase (LS) heterodimer and β-1,4-galactosyltransferase (beta4Gal-T1) forms the catalytic component. Together, these proteins enable LS to produce lactose by transferring galactose moieties to glucose. As a monomer, alpha-lactalbumin strongly binds calcium and zinc ions and may possess bactericidal or antitumor activity. When formed into a complex with Gal-T1, a galactosyltransferase, α-lactalbumin, enhances the enzyme's affinity for glucose by about 1000 times, and inhibits the ability to polymerize multiple galactose units. This gives rise to a pathway for forming lactose by converting Gal-TI to Lactose synthase.

Specifications

Product Name

α-Lactalbumin from Human Milk, CAS No.9051-29-0

Synonyms

LALBA | LYZG | HAMLET

Grade

BioReagent, Native

Specifications & Purity

BioReagent, Native, ≥95%(SDS-PAGE), Pre-lyophilization Protein Concentration: See COA

Biochemical and Physiological Mechanisms

Regulatory subunit of lactose synthase, changes the substrate specificity of galactosyltransferase in the mammary gland making glucose a good acceptor substrate for this enzyme. This enables LS to synthesize lactose, the major carbohydrate component of mi

Accession #

P00709

Predicted molecular weight

14 kDa

CAS

9051-29-0

Molecule Type

Protein

Storage and Shipping

Shape

Lyophilized from de-ionized H2O

Concentration

Pre-lyophilization Protein Concentration: See COA

Reconstitution

After centrifugation, we suggest addition of de-ionized H2O to the original volume (See COA), followed by gentle mixingto ensure adequate homogenization. If further dilution is required, please use the lyophilization buffer.

Storage

Store at -20°C,Avoid repeated freezing and thawing

Shipped In

Ice chest + Ice pads

Stability And Storage

Store at -20℃ long term (>1 years). Upon reconstitution, it is recommended to aliquot. Avoid freeze/thaw cycle.

References

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2. Yu Xiao, Zeyun Zhao, Tao Zhang, Xiaoqi Xu, Anik Khan, Yibin Qiu, Zheng Xu, Sha Li, Hong Xu.  (2024)  A new glycoprotein from pigeon egg: Study on its structure and digestive characteristics.  FOOD RESEARCH INTERNATIONAL,      [PMID:39232513] [10.1016/j.foodres.2024.114875]

3. Chaoting Wen, Jialuo Tang, Maowei Wu, Huimin Liu, Xinying Lin, Meidi Fan, Guoyan Liu, Jixian Zhang, Li Liang, Xiaofang Liu, Youdong Li, Yuqing Duan, Xin Xu.  (2025)  Preparation, characterization, and stability of pectin-whey protein isolate-based nanoparticles with mitochondrial targeting ability.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:39880250] [10.1016/j.ijbiomac.2025.140383]

4. Tao Zhang, Ruowei Huang, Xiaoqi Xu, Yaoguang Chang, Changhu Xue.  (2025)  The characterization of fucoidan‑sodium caseinate electrostatic complexes with application for pH-triggered release: Microstructure and digestive behavior.  FOOD RESEARCH INTERNATIONAL,      [PMID:40086963] [10.1016/j.foodres.2025.116076]

5. Meng-Qi Liu, Zai-Xi Zhou, Hong-Fu Zhao, Ying-Hua Zhang.  (2025)  Identification of natural food-derived emulsifiers using QSAR and machine learning: Application in dairy emulsions.  FOOD CHEMISTRY,      [PMID:40577914] [10.1016/j.foodchem.2025.145260]