| 释义 |
lactalbumin Biochem.|lækˈtælbjʊmɪn|
[ad. F. lactalbumine (A. Commaille 1866, in Rec. de Mém. de Méd. XVII. 155), f. lact(o- lacto- + albumine albumin.]
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.
1885[see lactoglobulin 1]. 1936Biochem. Jrnl. XXX. 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[see b].
b. (Usu. 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.
1937Nature 19 Jun. (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[see lactoglobulin 2]. 1953Jrnl. Amer. Chem. Soc. LXXV. 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. 1962Biochem. Jrnl. LXXXIII. 271/1 The lactalbumin was prepared from human-milk whey. 1970R. 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. |