68458-87-7

Enzymatic Digest of Lactalbumin; Lactalbumin enzymatic hydrolysate; Enzyme Hydrolyzed Lactalbumin; Edamin S

Bovine milk

Alanine: 3.0% Aspartic Acid: 2.3% Cystine: 2.8% Glycine: 1.4% Glutamic Acid: 16.3% Histidine: 1.4% Isoleucine: 4.6% Lysine: 6.6% Methionine: 1.7% Phenylalanine: 2.8 Proline: 6.6% Serine: 3.7% Threonine: 3.8% Tryptophan: 0.9% Tyrosine: 0.9% Valine: 4.8%

White to tan fine powder

6.5-7.7

≤8%

≤6.5%

4.5-6.5%

11-13%

Coliform: Negative Salmonella: Negative/25g Standard Plate Count: ≤5000 cfu/g Yeast and Mold: ≤100 cfu/g E. coli: Negative

To prepare a 25X stock solution, dissolve 41.25g lactalbumin hydrolysate in 500ml ddH2O, dispense into 50ml aliquots and autoclave.

Store powder at RT. Store 25X stock solution at 4ºC.

The raw animal product used in the manufacturing of Lactalbumin Hydrolysate is derived from casein, a milk product derived from bovine source, originating in New Zealand or Australia where there have been no reported cases of bovine spongiform encephalopathy (BSE). The whey protein is from USA. During processing of the product, a batch is heated to a minimum of 80°C for a minimum of 1 hour, including a minimum of 5 minutes at 105°C. The product is dried at a minimum of 140°C.

This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

 All products should be handled by qualified personnel only, trained in laboratory procedures.