乳白蛋白酶解液，Lactalbumin hydrolysate [LAH]；enzymatically hydrolyzed, suitable for microbiology

Lactalbumin hydrolysate is the pancreatic hydrolyzed protein portion of milk whey. It is a mixture of peptides, amino acids e.g., tryptophan, and carbohydrates, and has high nutritional properties.

 

Lactalbumin hydrolysate is suitable to produce vaccines, fermentations, and bacterial, insect, mammalian, and viral cell culture media.

 

Assay protein (ex N, calc. on dried substance): ≥ 80 %
pH-value (2 %; water): 6.5 - 7.5
Amino nitrogen (as N): 5 - 6 %
Phosphorous compounds (as P): ≤ 1.5 %
Ca (Calcium): ≤ 0.2 %
Mg (Magnesium): ≤ 0.1 %
Heavy metals (as Pb): ≤ 0.003 %
Tryptophane (TLC): 1 - 3 %
Sulfated ash (600 °C): ≤ 15 %
Loss on Drying (105°C): ≤ 7 %