L-045

α-Lactalbumin (from bovine milk)

certified reference material, pkg of 100 mg, Cerilliant^®

• CAS Number: 9051-29-0
• UNSPSC Code: 12352202
• NACRES: NA.24

Properties

• grade: certified reference material
• Quality Level: 300
• form: solid
• mol wt: 14178 Da
• feature: Snap-N-Spike^®/Snap-N-Shoot^®
• packaging: pkg of 100 mg
• manufacturer/tradename: Cerilliant^®
• technique(s): liquid chromatography (LC): suitable
• application(s): food and beverages
• format: neat
• storage temp.: −20°C

Description

General description

α-Lactalbumin is an important whey protein that regulates the production of lactose in milk and is present in the milk of almost all mammalian species. This full-length protein CRM is suitable as starting material for use in calibrators or controls for a variety of LC-MS/MS testing applications including allergen testing, infant formula testing and dietary or nutritional testing applications.

α-Lactalbumin is essential for milk production in the mammary gland. It helps in making lactose, which increases milk volume. It also contains important bioactive peptides and essential amino acids necessary for infant nutrition.

Application

• Whey Proteins as Multifunctional Food Materials: This study emphasizes the role of α-lactalbumin, derived from bovine milk, in the development of hydrolysis, separation, and peptidomimetic techniques. These advancements in dairy science enhance the functional and nutritional value of whey proteins, showcasing their potential in creating innovative food products and supplements (Saadi et al., 2024).


• Separation of α-Lactalbumin Enriched Fraction: Research focusing on the separation of α-lactalbumin from bovine native whey concentrate combines membrane and high-pressure processing. This study provides insights into improving the efficiency and purity of protein extraction processes, crucial for both food industry applications and biochemical research (Romo et al., 2023).


• Bioactives in Bovine Milk: A comprehensive review of bioactive components in bovine milk, including α-lactalbumin, discusses their chemistry, technology, and applications. This article is significant for researchers focusing on milk biochemistry and the development of health-promoting dairy products (Lin et al., 2021).

Features and Benefits

• Comprehensive identification and characterization of the material have been conducted using various analytical techniques.
• The certified property value is traceable to national institute of standards and technology (NIST) through calibration verification, employing NIST traceable weights.
• Balances and NIST traceable weights undergo calibration under ISO 17025 accreditation.
• Long-term stability assessment has been performed under freezer storage conditions (-10 °C to -25 °C).
• Stability studies have confirmed a minimum stability duration of 60 months through real-time evaluations.

Preparation Note

• Weigh the material before usage.
• Calculate the required amount to be weighed based on the certified property value, considering that the material is hygroscopic.
• Take precautions to minimize moisture exposure during the weighing process.
• In quantitative applications, the minimum sample size for intended use is 20 mg.
• For smaller sample sizes, it is advisable to increase the uncertainty by a factor of 2.

Other Notes

For research and analytical purposes exclusively. This product′s purpose is for testing. THIS PRODUCT IS NOT INTENDED FOR HUMAN OR THERAPEUTIC USE.

Legal Information

CERILLIANT is a registered trademark of Merck KGaA, Darmstadt, Germany

Snap-N-Shoot is a registered trademark of Cerilliant Corporation

Snap-N-Spike is a registered trademark of Merck KGaA, Darmstadt, Germany

Safety Information

• Storage Class Code: 11 - Combustible Solids
• WGK: WGK 3
• Flash Point(F): Not applicable
• Flash Point(C): Not applicable