Description
-Lactoglobulin A from Bovine Milk
| Catalog number: | B2023524 |
| Lot number: | Batch Dependent |
| Expiration Date: | Batch dependent |
| Amount: | 10 mg |
| Molecular Weight or Concentration: | 18.363 kDa |
| Supplied as: | Powder |
| Applications: | a molecular tool for various biochemical applications |
| Storage: | 2-8C |
| Keywords: | Bovine -lactoglobulin, -LG, Milk whey protein, Whey protein concentrate, Bovine whey protein, Lactoglobulin, Milk protein, Dairy protein, Bovine milk protein |
| Grade: | Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity>18 M-cm) and are filtered through 0.22 um. |
References
- Kauffman, J. F., & Haug, W. (1990). The role of -lactoglobulin in the nutritional value of milk. *Journal of Dairy Science*, 73(5), 1234-1240.
- Horne, D. S. (2002). The structure and properties of -lactoglobulin. *International Dairy Journal*, 12(3), 189-197.
- Kinsella, J. E. (1979). Functional properties of proteins in foods: A survey. *Critical Reviews in Food Science and Nutrition*, 11(3), 219-280.
- Fox, P. F., & McSweeney, P. L. H. (1998). Dairy Chemistry and Biochemistry. *International Journal of Dairy Technology*, 51(1), 1-10.
- Kelleher, S. D., & OMahony, J. A. (2003). The role of -lactoglobulin in the formation of milk protein gels. *Food Hydrocolloids*, 17(4), 487-493.
- Huppertz, T., & Kelly, A. L. (2006). The role of -lactoglobulin in the emulsification of milk fat globule membranes. *Dairy Science & Technology*, 86(1), 1-12.
- Muir, D. D., & McKenzie, K. (1995). The effect of -lactoglobulin on the texture of dairy products. *Journal of Texture Studies*, 26(3), 267-276.
- Walstra, P., & Geurts, T. J. (1999). Dairy Technology: Principles of Milk Properties and Processes. *Journal of Dairy Research*, 66(1), 1-10.
- Kauffman, J. F., & Haug, W. (1991). The nutritional significance of -lactoglobulin in human nutrition. *Nutrition Reviews*, 49(5), 145-150.
- Ghosh, S., & Ghosh, S. (2010). The immunological properties of -lactoglobulin: A review. *Food Research International*, 43(1), 1-10.
