Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin

Vadim Valentinovich El'chaninov; Ельчанинов Вадим Валентинович; V V El'chaninov; El'chaninov V V

Nomenclature and biochemical characteristics of the principle cow milk whey proteins. Alfa-lactalbumin and whey albumin

Authors: El'chaninov V.V.¹, El'chaninov VV¹
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Issue: No 5 (2009)
Pages: 50-52
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287359
ID: 287359

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Abstract

This is a literature review devoted to nomenclature, physical-chemical and biochemical properties of the two whey proteins of cow milk - alfa-lactslbumin (alfa-LA) and whey albumin. Role of alfa-lactalbumin in the mechanism of formation and functioning of the lactose-syntase complex (lactose-syntase) has been studied. Importance of alfa-LA for normal functioning of mamma and milk secretion has been shown. Information is given about specialties of molecular organization of whey albumin and genetic variants of alfa-lactalbumin.