Lactalbumin Hydrolysate (Enzymatic Digest of Lactalbumin, Enzyme Hydrolyzed Lactalbumin, Edamin S)

Lactalbumin Hydrolysate is a pancreatic digest of lactalbumin recommended for use in culture media for tissue culture, production of lactobacilli, virus, vaccines, fermentations and special diets. Additional uses include preparation of baculovirus medium and as an agar overlay for protein expression. Typical Amino Acid Analysis: 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%, Appearance: White to tan fine powder, pH (2%): 7.2 + 0.5, Ash: <8.0%, Moisture: <6.5%, Amino Nitrogen: 4.5-6.5%, Total Nitrogen: 11-13%, Microbiological Analysis: Coliform: Negative, Salmonella: Negative/25g, Standard Plate Count: <5000 cfu/g, Yeast and Mold: <100 cfu/g, E. coli: Negative, Directions: To prepare a 25X stock solution, dissolve 41.25g lactalbumin hydrolysate in 500ml ddH2O, dispense into 50ml aliquots and autoclave. Storage and Stability: Store powder at RT. Store 25X stock solution at 4ºC. Certificate of Origin: 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.