lactalbumin

[ lak-tuhl-byoo-min ]

noun

, Biochemistry.

1. the simple protein of milk, obtained from whey, used in the preparation of certain foods and in adhesives and varnishes.

lactalbumin

/ lækˈtælbjʊmɪn /

noun

1. a protein occurring in milk that contains all the amino acids essential to man See also caseinogen

Word History and Origins

Origin of lactalbumin¹

First recorded in 1880–85; lact- + albumin

Word History and Origins

Origin of lactalbumin¹

C19: from lacto- + albumin

Example Sentences

The heavy proteins remain in the curd, and the protein that goes through with the whey is chiefly the lactalbumin.

From Project Gutenberg

OSBORNE, T. B., AND MENDEL, L. B.: A quantitative comparison of casein, lactalbumin and edestin for growth and maintenance.

From Project Gutenberg