| 释义 |
lactoglobulin Biochem.|læktəʊˈglɒbjʊlɪn|
[a. Da. lactoglobulin (J. Sebelien 1885, in Oversigt o. d. K. Danske Viedensk. Selskabs Forhand. 4), f. globulin globulin: see lacto-.]
†1. The fraction of milk proteins which is obtained after the removal of casein and is precipitated by a salt such as magnesium sulphate or ammonium sulphate. Obs.
1885Jrnl. Chem. Soc. XLVIII. 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. 1936[see lactalbumin a].
2. (Usu. β-lactoglobulin.) A protein or mixture of closely similar proteins occurring in the lactalbumin fraction of milk, insoluble near the isoelectric point in the absence of salt and having a molecular weight of about 40,000.
1936Biochem. Jrnl. XXX. 968 This investigation shows that the lactoglobulin prepared according to the method of Palmer from the lactalbumin fraction of cow's milk is a monodisperse protein. 1945Jrnl. Amer. Chem. Soc. LXVII. 1531/2 β-Lactoglobulin consists of 370 amino acid residues with 366 peptide bonds, arranged in 4 sub-units (polypeptide chains). 1948New Biol. IV. 133 The typical milk proteins, casein, lactalbumin and lactoglobulin, are believed to be mainly products of the serum globulin of the blood. 1955Nature 30 July 218/2 Individual cows produce either a mixture of two electrophoretically distinct β-lactoglobulins or only one or the other of these. Ibid. 219/2 β1-Lactoglobulin forms rectangular plates indistinguishable from the well-known crystals hitherto prepared from mixed milk..whereas β2-lactoglobulin forms diamond-shaped plates. 1961Biochim. & Biophys. Acta XLIX. 591 In cow's milk β-lactoglobulin constitutes approx. half of the whey proteins and 7–12% of the total proteins. |