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α-Lactalbumin, CAS No.9051-29-0
Disponible para pedir
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
Sinónimos
Alpha-lactalbumin
Especificaciones y pureza
≥85%(SDS-PAGE), Saturated calcium，from bovine milk
Mecanismos bioquímicos y fisiológicos
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
Número de adhesión
CAS
9051-29-0
Tipo de molécula
Protein
Almacenamiento y envío
Concentración
Saturated calcium，from bovine milk
Condiciones de almacenamiento de almacenamiento
Store at -20°C,Avoid repeated freezing and thawing
Enviado en
Ice chest + Ice pads
Estabilidad y almacenamiento
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
Estructura 3D
Modelo de Estructura Química Interactiva
Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Fecha | Articulo |
|---|---|---|---|
 F2616436 | Certificate of Analysis | Jun 01, 2026 | L1491899 |
| F2616437 | Certificate of Analysis | Jun 01, 2026 | L1491899 |
| F2618049 | Certificate of Analysis | Jun 01, 2026 | L1491899 |
Preguntas frecuentes y artículos
Protein Molecular Weight Standards
Categories: Technical articles
Citations of This Product
Referencias
| 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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