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lactoglobulin
lactoglobulin (ˌlæktəʊˈɡlɒbjʊlɪn) n (Biochemistry) biochem any of a number of globular proteins found in milkLactoglobulin
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. lactoglobulin
lactoglobulin [lak″to-glob´u-lin] a globulin occurring in milk.immune l's antibodies (immunoglobulins) occurring in the colostrum of mammals.lac·to·glob·u·lin (lak'tō-glob'yū-lin), The globulin present in milk, making up 50-60% of bovine whey protein.lac·to·glob·u·lin (lak'tō-glob'yŭ-lin) The globulin present in milk; it makes up 50-60% of bovine whey protein. lactoglobulin One of the proteins present in milk. |