lactalbuminn.
/lakˈtalbjʊmɪn/ Biochemistry.
a. The fraction of milk proteins which is obtained after the removal of casein and which is soluble in a salt solution such as saturated magnesium sulphate or ammonium sulphate.
ΚΠ
1885 Jrnl. Chem. Soc. 48 1000 The author has isolated from milk two albuminoïd substances distinct from caseïn. Lactoglobulin, the first of these, is present in minute quantity only... Lactalbumin, the second albuminoïd, is precipitated by acetic acid in the filtrate from the preceding compound.
1910 Encycl. Brit. I. 514/2 ‘Lact-albumin’ occurs in all kinds of milk.
1936 Biochem. Jrnl. 30 956 Probably the so-called lactalbumin is a mixture of the two molecules α and β and the molecule usually referred to as lactoglobulin is γ.
1970 R. Jenness in H. A. McKenzie Milk Proteins I. ii. 22 When later the proteins β-lactoglobulin and α-lactalbumin were crystallised from the ‘lactalbumin’ fraction, the Greek letters used by Pedersen were incorporated into the names... The β-protein was named as a globulin because of its insolubility near the isoelectric point in the absence of salt and the α-protein as an albumin because of its source in the ‘lactalbumin’ fraction of whey... Two α-lactalbumins, A and B, have been found.
b. (Usually α- lactalbumin.) A protein or mixture of closely similar proteins occurring in the lactalbumin fraction of milk and having a molecular weight of about 17,400.
ΚΠ
1937 Nature 19 June (Suppl.) 1058/2 In cow's milk there are two albumins, the α-lactalbumin, of molecular weight 17,600 and sedimentation constant 1·9 × 10−13 and β-lactalbumin (also called Palmer's lactoglobulin) with M = 39,000 and s = 3·12 × 10−13.
1948 New Biol. 4 133 The typical milk proteins, casein, lactalbumin and lactoglobulin, are believed to be mainly products of the serum globulin of the blood.
1953 Jrnl. Amer. Chem. Soc. 75 329/1 It is proposed, therefore, that the protein isolated by the Sørensens also be called α-lactalbumin even though the isoelectric protein is only slightly soluble in water.
1962 Biochem. Jrnl. 83 271/1 The lactalbumin was prepared from human-milk whey.
1970 R. Jenness in H. A. McKenzie Milk Proteins I. ii. 22 When later the proteins β-lactoglobulin and α-lactalbumin were crystallised from the ‘lactalbumin’ fraction, the Greek letters used by Pedersen were incorporated into the names... The β-protein was named as a globulin because of its insolubility near the isoelectric point in the absence of salt and the α-protein as an albumin because of its source in the ‘lactalbumin’ fraction of whey... Two α-lactalbumins, A and B, have been found.
This entry has not yet been fully updated (first published 1933; most recently modified version published online June 2018).
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