Lactalbumin
Lactalbumin
Lactalbumin (pronounced: lak-tal-byoo-min) is a protein found in milk. It is a major component of whey protein, which is the liquid part of milk that separates during cheese production.
Etymology
The term "Lactalbumin" is derived from the Latin words lac, meaning milk, and albumen, meaning white. This is in reference to the protein's presence in milk and its white color when isolated.
Structure and Function
Lactalbumin is a globular protein, meaning it is spherical in shape. It is composed of a single polypeptide chain and has a molecular weight of approximately 14,200 daltons. Lactalbumin plays a crucial role in the synthesis of lactose, the primary carbohydrate found in milk. It does this by binding to another enzyme, galactosyltransferase, and altering its substrate specificity.
Related Terms
- Whey protein: The liquid part of milk that separates during cheese production. It contains lactalbumin and other proteins.
- Galactosyltransferase: An enzyme that lactalbumin binds to in order to synthesize lactose.
- Lactose: The primary carbohydrate found in milk, synthesized with the help of lactalbumin.
- Protein: A macromolecule composed of one or more chains of amino acids. Lactalbumin is a type of protein.
See Also
- Casein: The other major protein found in milk.
- Lactose intolerance: A condition where the body is unable to fully digest lactose.
- Cheese production: The process in which lactalbumin and other milk proteins are separated.
External links
- Medical encyclopedia article on Lactalbumin
- Wikipedia's article - Lactalbumin
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