A protein or mixture of similar proteins occurring in milk, obtained after the removal of casein and precipitated in a salt solution.
- The globular proteins lysozyme, [alpha] lactalbumin, pepsin, and [beta] lactoglobulin in aqueous solution have been studied to determine the possible influence of secondary or tertiary structure on the low-frequency spectra.
- A set of two mostly [alpha] helical proteins, lysozyme and [alpha] lactalbumin, has been compared to a set of two mostly [beta] sheet proteins, [beta] lactoglobulin and pepsin.
- Further filtration of the serum protein concentrate by using ion exchange following microfiltration separates out native proteins such as alpha lactalbumin and beta lactoglobulin.
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