Lactalbumin hydrolysate
SIAL/61300 - Nutrient for fermentations and other applications, suitable for microbiology
Synonym: Animal origin peptone, hydrolyzed protein; Peptone from lactalbumin
CAS Number: 91079-44-6
EC Number: 293-432-6
MDL Number: MFCD00147378
Product Type: Chemical
application(s) | food and beverages |
microbiology | |
biological source | bovine milk |
composition | total nitrogen (N), ≥11% |
form | powder |
ign. residue | ≤10% |
loss | ≤6% loss on drying |
pH | 6.8±0.5 (25 °C, 2% in H2O) |
Quality Level | 200 |
shelf life | limited shelf life, expiry date on the label |
solubility | H2O: 2%, clear to very faintly turbid (light yellow to yellow and light brown-yellow to brown-yellow and light brown to brown) |
storage condition | dry at room temperature |
Application: | Lactalbumin hydrolysate can be used: - In the production of recombinant proteins As a supplement in mammalian cell culture media As a substrate for growth of many microbes |
General description: | Lactalbumin hydrolysate is an enzymatic digest of Lactalbumin and contains high levels of essential amino acids. It is recommended for applications requiring a highly soluble source of amino acids and peptides. It is especially useful in fermentation, laboratory media, and in tissue culture. Lactalbumin, also called whey protein, is the milk albumin, and obtained from whey. There are alpha and beta lactalbumins which are both contained in milk. Owing to its high nutritional quality it can support the growth of numerous cell types like mammalian, insect, and bacterial. |
Other Notes: | Sales restrictions may apply |
RIDADR | NONH for all modes of transport |
WGK Germany | WGK 3 |
Flash Point(F) | Not applicable |
Flash Point(C) | Not applicable |
UNSPSC | 41106212 |