||β-Lactoglobulin is the major whey protein of cow and sheep"s milk (~3 g/l), and is also present in many other mammalian species; a notable exception being humans.Bovine β-lactoglobulin is a relatively small protein of 162 residues, with an 18.4 kDa molecular weight.In physiological conditions it is predominantly dimeric, but dissociates to a monomer below about pH 3. Nevertheless, its native state remains fairly intact at lower pH values, as determined using NMR.
||Purified from Bovine milk
||Full length native Bovine milk β-Lactoglobulin
||Aliquot and store at -20°C or -80°C. Avoid repeated freeze / thaw cycles.