α-Lactalbumin, CAS No.9051-29-0

CAS: 9051-29-0 Cat. No.: L1491904 PubChem CID: 168266255

GRADE & PURITY ≥85%(SDS-PAGE), Calcium containing, sourced from milk

Overview

α-Lactalbumin is a small, globular, whey protein that has been found in all milk studied to date. It is a metalloprotein of approximately 14 kDa produced in the mammary glands.

Application:

α-Lactalbumin from bovine milk has been used as a supplement of basal medium for various cell cultures. It has also been used as a marker for sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).

Specifications

Product Name

α-Lactalbumin, CAS No.9051-29-0

Synonyms

Alpha-lactalbumin

Specifications & Purity

≥85%(SDS-PAGE), Calcium containing, sourced from milk

Biochemical and Physiological Mechanisms

Biochem/physiol Actions 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 i

CAS

9051-29-0

Molecule Type

Protein

Storage and Shipping

Concentration

Calcium containing, sourced from milk

Storage

Store at -20°C

Shipped In

Ice chest + Ice pads

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]