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Lactalbumin, 250 g
Transport temp. ambient temp.
WGK 1
CAS No. 68458-87-7
EG-Nr. 270-615-9
155,90 €/VE
Excl. btw | 250 g Per VE
Bestelnr. 7597.1
Productdetails
Lactalbumin for microbiology and biochemistry
Lactalbumin is produced by enzymatic hydrolysis of milk whey. It consists of peptides, amino acids and carbohydrates, simple and complex.
It is used in media for culturing of bacterial cells (e.g. lactobacilli), for tissue culture, production of vaccines and in fermentation procedures.
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| Bestelnr. | VE | Verp. | Prijs | Hoeveelheid | |
|---|---|---|---|---|---|
| 7597.1 | 250 g | plastic |
155,90 € |
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| 7597.2 | 500 g | plastic |
289,20 € |
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Downloads / MSDS
Algemene informatie
Molar extinction coefficient: 4,4x104 L x mol-1 x cm-1 (acc. to 0,667 L x mol-1 x cm-1 for a 0,1 % solution).
BSA is a soluble monomeric protein with a molecular weight of 66.5 kDa. It is synthesized in the liver and extracted from the blood of cattle. In the bloodstream it serves as a binding and transport protein. BSA is used as a standard in protein quantification, as a blocking reagent, as a satabilizer in molecular applications and as a nutrient additive in cell cultures.
Purification process
The purification of the BSA is carried out using a far-reaching heat shock/diafiltration method that produces higher purity albumins than the usual Cohn crystallization. The process takes place in a closed system.
Albumin, NZ-Origin is particularly recommended when procedural regulations require the use of albumin of guaranteed origin Australia or New Zealand.
BSA, US-Origin is particularly recommended if the use of albumin with certified US-Origin is dictated by process regulations.
Albumin of European origin is produced from blood of European cattle herds. It is excellent for use in all assays and products manufactured for regions outside the USA, Australia and New Zealand.
Analysecertificaten
Type analysis
| Total nitrogen | ≥10 % |
| Amino nitrogen | ≥4,8 % |
| Loss on drying | ≤6 % |
| Ash | ≤15 % |
| pH (2 % solution) | 6,5 - 7,5 |