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生物来源
bovine milk
质量水平
类型
Type I
方案
≥85% (PAGE)
表单
lyophilized powder
浓度
≥85 % protein
技术
cell culture | mammalian: suitable
electrophoresis: suitable
杂质
calcium, tested
溶解性
H2O: soluble 10 mg/mL, clear to slightly hazy, colorless to faintly yellow
UniProt登记号
储存温度
−20°C
基因信息
cow ... LALBA(281894)
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一般描述
α-乳清蛋白是一种分子量较小的球状乳清蛋白,存在于迄今为止已研究的所有乳汁中。它是在乳腺中产生的约14kDa的金属蛋白。
应用
α-从牛乳中提取的乳清蛋白作为补充剂,用于各种细胞培养的基础培养基。也已作为标记物,用于十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)。
生化/生理作用
α-乳清蛋白是人乳汁中的主要蛋白。它由单个多肽链组成,含有通过二硫键连接的8个半胱氨酸。α-乳清蛋白可结合多种金属离子,包括钙,这一性质被认为在从还原的变性形式再生成天然α-乳清蛋白的过程中发挥重要作用。α-乳清蛋白还具有独特的锌结合位点,其被认为在乳糖合酶复合物的结合中发挥作用。 成熟蛋白质由123个氨基酸残基(14kD)组成,并且具有1.7 Α°分辨率三维结构,含四个α-螺旋和三链反式平行β-折叠。
其可通过改变半乳糖基转移酶的底物特异性以增加乳糖形成的速率;半乳糖基转移酶和 α-乳白蛋白的复合物称为乳糖合酶。
其可通过改变半乳糖基转移酶的底物特异性以增加乳糖形成的速率;半乳糖基转移酶和α-乳白蛋白的复合物称为乳糖合酶。Asp87 或 Asp88 对 Ala 的定点诱变完全消除了强钙结合亲和力,并将乳糖合酶的刺激降低到最大速率的 <3.5%。
质量
钙饱和的。可能含有微量的硫酸铵和磷酸钠
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
动植物源性产品
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
XiaoLu Geng et al.
Soft matter, 15(24), 4787-4796 (2019-05-08)
Formation of nanotubes from partially hydrolysed α-lactalbumin (α-La) was investigated at five pH values, two concentrations of α-La and two calcium levels. Nanotubes were formed under almost all combinations of the investigated factors, and for the first time the formation
Daniel Rusu et al.
The Journal of nutrition, 140(2), 382-391 (2009-12-25)
Innate immunity depends on the efficiency of neutrophils to be activated rapidly to restore homeostasis. It can benefit from priming agents that enhance neutrophil capacity to respond more efficiently to a subsequent stimulation. Among natural products, a bovine whey protein
M J Kronman et al.
The Journal of biological chemistry, 256(16), 8582-8587 (1981-08-25)
Removal of the tightly bound Ca2+ ion from bovine alpha-lactalbumin (Hiraoka et al. (1980) Biochem. Biophys. Res. Commun. 95, 1098-1104) produces a pronounced conformational change, as indicated by fluorescence and absorbance changes. These changes closely resemble the changes that occur
Identification of Mannose-Binding Protein from Milkfish (Chanos chanos F.) Serum
Argayosa AM, et al.
Journal of Mathematics, 6(3) (2019)
Yuekun Wu et al.
Food science & nutrition, 9(4), 2299-2307 (2021-04-13)
α-Dicarbonyl compounds (α-DCs) are a class of compounds generated during the thermal processing of food. Due to the high reactivity, α-DCs were endowed with the ability to react with food components thus lowering nutrition value and even leading to a
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