61300

Lactalbumin hydrolysate

Nutrient for fermentations and other applications, suitable for microbiology

• Sinónimos: Animal origin peptone, hydrolyzed protein, Peptone from lactalbumin
• Número de CAS: 91079-44-6
• Número CE: 293-432-6
• Número MDL: MFCD00147378
• Código UNSPSC: 41106212
• NACRES: NA.74

Propiedades

• origen biológico: bovine milk
• Nivel de calidad: 200
• formulario: powder
• caducidad: limited shelf life, expiry date on the label
• composición: total nitrogen (N), ≥11%
• condiciones de almacenamiento: dry at room temperature
• residuo de ign.: ≤10%
• pérdida: ≤6% loss on drying
• pH: 6.8±0.5 (25 °C, 2% in H₂O)
• solubilidad: H₂O: 2%, clear to very faintly turbid (light yellow to yellow and light brown-yellow to brown-yellow and light brown to brown)
• aplicaciones: food and beverages; microbiology

Descripción

Descripción general

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.

Aplicación

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

Otras notas

Sales restrictions may apply

Información de seguridad

• Código de clase de almacenamiento: 11 - Combustible Solids
• Clase de riesgo para el agua (WGK): WGK 3
• Punto de inflamabilidad (°F): Not applicable
• Punto de inflamabilidad (°C): Not applicable
• Equipo de protección personal: Eyeshields, Gloves, type N95 (US)