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Products Description
Name: Lactalbumin hydrolysate
Cas: 68458-87-7
Purity: 99%min
MOQ: 1KG
Basic Info:
CAS No.: | 68458-87-7 |
EINECS: | 270-615-9 |
Stock Availability | In stock |
Brand Name | Look chem |
Origin | China |
Product Introduction:
Whey protein is mainly composed of β-lactoglobulin, α-lactalbumin, bovine milk serum albumin (BSA), immunoglobulin and so on. Whey protein is a type of protein obtained by concentrating and refining whey through a special process, accounting for about 18% to 20% of milk protein.
Whey protein is hydrolyzed by related proteases to produce Lactalbumin hydrolysate, lactalbumin hydrolysate has certain antioxidant capacity.
Product Nature:
- Storage conditions: 2-8°C
- Solubility: H2O: 2%, clear, yellowtobrownishyellow
- Form: powder
- Color: Tan
- PH value: 6.5-7.5(20g/l,H2O,20℃)
- Water solubility: Solubleinwater (130mg/mlat25°C).
Specification:
| Item | Specification |
| Product Name | Lactalbumin hydrolysate |
| CAS No. | 68458-87-7 |
| Appearance | White crystalline powder |
| Content | 99% min |
| Shelf Life | 2 years |
| Packing | 1kg/bag,25kg/bag or as your requirements |
The functional role of Lactalbumin hydrolysate:
- There have been studies on the antioxidant effect of Lactalbumin hydrolysate in the iron-catalyzed lecithin lipid oxidation system and the copper-catalyzed lipid oxidation system. The use of whey protein, α-lactalbumin and β-lactoglobulin to prepare antioxidant peptides, and the It is reported that Lactalbumin hydrolysate is used in cooked meat products to reduce lipid oxidation during cold storage.
- Lactalbumin hydrolysate also has a good antioxidant effect. The antioxidant effect shown by Lactalbumin hydrolysate includes complex reaction modes. In addition to some physical effects (blocking), it also includes other antioxidant mechanisms such as electron/hydrogen donors, free radical scavenging, and metal ion chelation.
- The ability of Lactalbumin hydrolysate to chemically hinder lipid oxidation is affected by the degree of hydrolysis. Unhydrolyzed whey protein has little antioxidant capacity due to its compact structure. The natural whey protein structure is broken through enzymatic hydrolysis, thereby forming an open, exposed amino acid residue that can react with oxides.
- The increase in the soluble antioxidant protein portion (polypeptide) in Lactalbumin hydrolysate is the main reason for the increase in antioxidant capacity, but there is no linear relationship between protein solubility or degree of hydrolysis and antioxidant activity. The better the oxidation effect, but only at a certain degree of hydrolysis, the hydrolyzate has greater antioxidant capacity. This indicates that specific components (such as the type of peptide, the ratio of different free amino acids) are also an important influencing factor.
- The solubility of whey protein increases with the extension of hydrolysis time, and the increase in antioxidant activity may be caused by the increase in the concentration of soluble antioxidant peptides. These polypeptides form a membrane around the oil droplets to prevent the permeation ability of the lipid oxidation initiator.
- The reducing power of Lactalbumin hydrolysate is similar to the FRAP value of corn hydrolysate. Obviously, the reducing ability is related to the size and concentration of the protein, which is also proved by the ability of whey polypeptide to scavenging free radicals in later experiments, which may be due to the influence of low molecular weight.
- The reducing ability of a compound can be used to determine its potential antioxidant capacity. FRAP measures the reducing ability of ferric ions and is related to the scavenging ability of free radicals. The research results also show that the reducing ability of peptides plays an important role in the antioxidant properties of whey protein peptides.
- Whey protein active peptide has ACE inhibitory activity, opioid activity, antithrombotic activity, etc. It can be seen that Lactalbumin hydrolysate has certain health care and curative effects on the human body.
References:
- Influence Of Dietary Proteins On The Immune System Of Mice Bounous G., Kongshavn P.A. J Nutr.Sep; 112(9) :1747-55 (1982)
- Influence Of Dietary Protein Type On The Immune System Of Mice Bounous G., Letourneau L., Kongshavn P.A. J Nutr. Jul;113(7) :1415-21 (1983)
- Wikipedia
Service:
Pre-Sales Service
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Shipping:
1. ≤50kg, Express delivery recommended, usually called as DDU service;
2. ≤500kg, Air shipping recommended, usually called as FOB, CFR, or CIF service;
3. >500kg, sea shipping recommended, usually called as FOB, CFR, or CIF service;
4. For high value products, please select air shipping and express delivery for safe.
Packaging and shipping
