Lactoglobulin

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lactoglobulin

[¦lak·tō′gläb·yə·lən]
(biochemistry)
A crystalline protein fraction of milk, which is soluble in half-saturated ammonium sulfate solution and insoluble in pure water.

Lactoglobulin

 

one of the proteins in whey. Lactoglobulin is poorly soluble in water and readily soluble in aqueous salt solutions. It is obtained in crystalline form; its molecular weight is 38,000. Lactoglobulin constitutes 11 percent of the total protein content in cow’s milk. Its composition includes all the amino acids, which is associated with the full nutritional value of milk as a food.

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