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Lactalbumin, also known as "whey protein", is the albumin contained in milk and obtained from whey. Lactalbumin is found in the milk of many mammals. There are alpha and beta lactalbumins; both are contained in milk. Within the mammary gland, α-lactalbumin plays a central role in milk production as part of the lactose synthase complex required for lactose formation, which drives milk volume.
Proteins accumulate at interfaces, a property that can be both a practical asset and a problem. New biotechnological methods of protein production depend on protein interracial properties in downstream protein purification and separation. Furthermore, the adsorption of proteins at solid/liquid interfaces has enabled the development of diverse biomedical applications, such as biosensors, immunological tests, and drug-delivery schemes. In the biomaterial field, protein adsorption is much less desirable because it can elicit adverse host responses such as blood coagulation and complement activation.