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Lactalbumin

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lactalbumin [‚lak‚tal′byü·mən]
(biochemistry)
A simple protein contained in milk which resembles serum albumin and is of high nutritional quality.

Lactalbumin 

one of the proteins in whey, soluble in water and aqueous salt solutions. Molecular weight, 16,000. The protein fraction of cow’s milk contains 2.4 percent lactalbumin. The composition of lactalbumin includes a complete set of amino acids; this has some bearing on the high nutritional value of milk.



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