Lactalbumin

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Lactalbumin ( Bos taurus )
Lactalbumin (Bos taurus)
according to PDB  1F6R

Existing structural data : PDB  1f6r , 1f6s , 1hfz , 2g4n

Mass / length primary structure 123 amino acids
Identifier
External IDs
Occurrence
Homology family Lysozyme C
Parent taxon Chordates

α-Lactalbumin is a protein that, as an activator, forms an enzyme complex with β-1,4-galactosyltransferase (beta4Gal-T1) . In the mammary gland of mammals , this enzyme complex , also known as lactose synthetase , catalyzes the biosynthesis of milk sugar . α-lactalbumin is part of milk ; it is closely related to lysozyme C, a glycosidase that is responsible for breaking down the cell wall of gram-positive bacteria.

The α-lactalbumin from domestic cattle ( Bos taurus ) can act as an allergen in humans . It is denatured when cooked ; however, this change is 90 percent reversible on cooling . Alpha-lactalbumin is a soluble component of the whey protein in cow's milk . It represents about 4 percent of total milk protein.

literature

Web links

Individual evidence

  1. DK Fitzgerald et al .: α-Lactalbumin and the Lactose Synthetase Reaction in The Journal of Biological Chemistry Vol. 245, No. 8, pp. 2103-2108 (1970).
  2. UniProt P00711
  3. Hans-Dieter Belitz , Werner Grosch, Peter Schieberle (ed.): Textbook of food chemistry. Edition: 5, Springer, 2001, p. 494. ISBN 3540410961
  4. U. Bütikofer, J. Meyer and B. Rehberger: Determination of the percentage of α-lactalbumin and β-lactoglobulin of total milk protein in raw and heat treated skim milk. Milchwissenschaft 61, 3 (2006) p. 263-6. Online PDF ( Memento of the original from February 2, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.agroscope.ch