Lactalbumins
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Lactalbumins
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CAS No:
9013-90-5
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Chemical Name:
Lactalbumins
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Synonyms:
Lactalbumins;Lactalbumin;Albumins,lact;Crystalbumins;Albumins,colostrum;Prosobel S 65E;Prolact SHG;Alatal 825
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CAS No:
Lactalbumins Use and Manufacturing
α-Lactalbumin was used in a cytologic assay for diagnosis of food hypersensitivity in patients with irritable bowel syndrome. Lactalbumin is a milk protein obtained from whey by acidifying to ph 5.2, the isoelectric point, followed by coagulation by heat. it is not coagulated by rennin as is casein and is nonfunctional in its properties. it is used for nutritional purposes as a source of protein. it is used in cereals and breads where its relative inertness minimizes complications caused by other milk proteins during baking. it is also termed milk albuminate.
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