lactalbumiini

Lactalbumin is a general term that can refer to several proteins found in milk. The most common type is alpha-lactalbumin, which is a whey protein. Whey proteins are soluble in water and are a significant component of the protein fraction in mammalian milk, making up about 20-25% of the total protein in cow's milk. Alpha-lactalbumin plays a role in lactose synthesis. It is a globular protein that acts as a calcium-binding protein and is a key component of the enzyme lactose synthase. When it binds to galactosyltransferase, it alters the enzyme's specificity, allowing for the addition of glucose to form lactose.

In addition to alpha-lactalbumin, beta-lactalbumin is another type of lactalbumin found in milk. However, the term "lactalbumin" most frequently implies alpha-lactalbumin in common usage and scientific literature. These proteins are rich in essential amino acids, making them a valuable source of nutrition. Due to their functional properties, such as emulsification and foaming, lactalbumins are also utilized in the food industry as ingredients in various products, including infant formulas, nutritional supplements, and baked goods. They are generally well-tolerated and are considered a high-quality protein source.