Whey protein is a mixture of soluble globular proteins rich in cysteine in milk. It contains multiple active protein components such as α-lactalbumin, lactoferrin and lysozyme, and possesses a variety of binding sites capable of binding metal ions, lipids and small-molecule ligands. It is frequently used as a research model for milk-derived active proteins and widely applied in scientific research fields including protein folding, ligand binding, and functional mechanisms of native proteins.
The product is high-purity whey protein derived from human milk, a reagent-grade complex protein product with high purity and well-preserved biological activity. Manufactured via mild separation and purification processes, it maximally retains the native protein conformation and biological activity, featuring good solubility and ease of preparation for experimental systems.
Compared with conventional bovine milk-derived whey protein, human milk-derived whey protein is highly consistent with native human whey protein in protein composition, amino acid sequence, post-translational modification profiles and impurity profiles. It contains no specific heterologous protein impurities and exhibits excellent biocompatibility. It can effectively avoid experimental issues such as heterologous protein interference and non-specific binding caused by bovine whey protein. It provides high-quality experimental materials and research carriers with better experimental reproducibility that closely mimic the native human physiological environment for many research areas, including basic life science research, cell culture, infant nutrition mechanism studies, bioactive formulation development, mucosal immunity and intestinal biology research.
