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α-Lactalbumin, CAS No.9051-29-0
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Accession #
P00711
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Why this grade
≥85%(SDS-PAGE), Saturated calcium，from bovine milk for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Storage & shipping
Store at -20°C,Avoid repeated freezing and thawing Ships Ice chest + Ice pads Check lot-specific COA for exact specifications.
Quality documents
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Literature proof
Cited in 5 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Specifications
Product Name
α-Lactalbumin, CAS No.9051-29-0
Synonyms
Alpha-lactalbumin
Specifications & Purity
≥85%(SDS-PAGE), Saturated calcium，from bovine milk
Biochemical and Physiological Mechanisms
α-Lactalbumin is the cheif protein in human milk. It consists of a single polypeptide chain with 8 cysteines which form disulfide bridges. α-Lactalbumin binds several metal ions, including calcium, which is thought to play a role in the regeneration of na
Accession #
CAS
9051-29-0
Molecule Type
Protein
Storage and Shipping
Concentration
Saturated calcium，from bovine milk
Storage
Store at -20°C,Avoid repeated freezing and thawing
Shipped In
Ice chest + Ice pads
Stability And Storage
Store at -20℃ (2 years). Avoid freeze/thaw cycle.
Documentation
📋 Safety Data Sheet (SDS)
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →✅ Certificate of Analysis (COA)
Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →🔬 Specification Sheet
Full quality attributes and acceptance criteria for this grade.
View spec sheet →Advanced Data
3D Structure
Interactive Chemical Structure Model
Certificates（CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:
Documents & Articles
Protein Molecular Weight Standards
Categories: Technical articles
Citations of This Product
References
| 1. Yu Zhang, Ning Ma, Lu Wang, Liming Liu, Tianze Wang, Hao Liu, Weiping Qian. (2024) Real-Time Study of the Specific Interactions of Lactoferrin with Mimicked Heparan Sulfate Meshes Using Ordered Porous Layer Interferometry. ANALYTICAL CHEMISTRY, [PMID:38989558] [10.1021/acs.analchem.4c01808] |
| 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] |
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