3 Results for "

whey protein

" in MedChemExpress (MCE) Product Catalog:
Products (3)

3 Results for "whey protein" in MCE Product Catalog:

β-Lactoglobulin
β-Lactoglobulin
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Cat. No.: HY-NP008
CAS No.: 9045-23-2
β-Lactoglobulin, a major whey protein, is a small globular protein from the lipocalin family. β-Lactoglobulin is an important source of the essential and branched-chain amino acids (leucine, isoleucine, and valine). β-Lactoglobulin shows antioxidant properties, because it contains two disulfide bonds and one free thiol group. β-Lactoglobulin is a ligand transport agent. β-Lactoglobulin is one of the major allergens in milk and can be utilized in the research for developing safe hypoallergenic dairy products .
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α-Lactalbumin
α-Lactalbumin
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Cat. No.: HY-NP009
CAS No.: 9051-29-0
α-Lactalbumin is a globular whey protein that exists in milk. α-Lactalbumin binds Ca 2+, Mg 2+, Mn 2+, Na +, K + and Zn 2+ ions; among these, Ca 2+ binding enhances protein stability, while Zn 2+ binding reduces stability and induces aggregation. α-Lactalbumin forms amyloid fibrils, amorphous aggregates, nanoparticles and nanotubes depending on external conditions. α-Lactalbumin exhibits bactericidal and antiviral activities. α-Lactalbumin has anxiolytic and antidepressant activities, and its effects are enhanced under stress conditions .
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2,5-Dimethylpyrazine
2,5-Dimethylpyrazine
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Cat. No.: HY-34439
CAS No.: 123-32-0
Synonyms: NSC 49139
Category:  

Natural Products Microorganisms Metabolic Disease Endogenous metabolite Disease Research Fields

Target:  

Endogenous Metabolite Biochemical Assay Reagents

2,5-Dimethylpyrazine (NSC 49139) is a flavor compound. 2,5-Dimethylpyrazine forms in baked foods. It can also be produced by Bacillus subtilis via microbial mechanisms. 2,5-Dimethylpyrazine imparts baking, nutty, earthy, and cocoa-like aroma characteristics to heated foods. In fully fired oolong tea, 2,5-Dimethylpyrazine exhibits a roasted peanut flavor .
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