L0130
β-Lactoglobulin from bovine milk
≥90% (PAGE), lyophilized powder
Sinonimo/i:
β-LG, Bos d 5, beta-LG
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1 G
CHF 195.00
5 G
CHF 628.00
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Cambia visualizzazione
1 G
CHF 195.00
5 G
CHF 628.00
About This Item
Prodotti consigliati
Origine biologica
bovine milk
Livello qualitativo
Saggio
≥90% (PAGE)
Stato
lyophilized powder
N° accesso UniProt
Temperatura di conservazione
2-8°C
Informazioni sul gene
bovine ... LGB(280838)
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Descrizione generale
A member of the lipocalin family, β-Lactoglobulin (βLg) is a small protein of 162 amino acids with a molecular mass of ∼18,400 Da. It features an eight-stranded β-barrel (strands A-H) succeeded by a three-turn a-helix and a final β-strand (strand I) that forms part of the dimerization interface.[1]
Milk from dairy cows contains the protein β-lactoglobulin (BLG). It naturally occurs in a number of genetic variants, and the most prevalent bovine variants are BLG A and BLG B.[2]
Applicazioni
Altre note
Contains β-lactoglobulins A and B which can be isolated chromatographically.
Qualità
May not contain folate binding protein; not recommended for folate analysis.
Nota sulla preparazione
Crystallized
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Dispositivi di protezione individuale
Eyeshields, Gloves, type N95 (US)
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I clienti hanno visto anche
Isabella Pali-Schöll et al.
Clinical and translational allergy, 12(2), e12125-e12125 (2022-02-17)
Growing up on a cattle farm and consuming raw cow's milk protects against asthma and allergies. We expect a cattle-specific protein as active component in this farm effect. Dust was collected from cattle and poultry stables and from mattresses of
The Competitive Displacement of ?-Lactoglobulin by Tween 20 from Oil-Water and Air-Water Interfaces
Peter J. Wilde, David C. Clark
Journal of Colloid and Interface Science, 155, 48-54 (1993)
André C Dumetz et al.
Biophysical journal, 94(2), 570-583 (2007-12-28)
The aggregates and gels commonly observed during protein crystallization have generally been considered disordered phases without further characterization. Here their physical nature is addressed by investigating protein salting-out in ammonium sulfate and sodium chloride for six proteins (ovalbumin, ribonuclease A
Rachana Pathak et al.
European biophysics journal : EBJ, 51(4-5), 335-352 (2022-05-17)
Amyloid crystals, a form of ordered protein aggregates documented relatively recently, have not been studied as extensively as amyloid fibres. This study investigates the formation of amyloid crystals with low frequency ultrasound (20 kHz) using β-lactoglobulin, as a model protein for
Nicholas A Smith et al.
Brain, behavior, and immunity, 95, 122-141 (2021-03-12)
A number of studies have reported comorbidity of food allergies with various neuropsychiatric disorders, such as anxiety, depression, attention-deficit hyperactivity disorder, and autism. However, inconsistent results across clinical studies have left the association between food allergy and behavioral disorders inconclusive.
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