¹ Source: wiktionary.com
Definition of Lactoglobulin
1. [n -S]
Medical Definition of Lactoglobulin
1. The globulin present in milk, comprising 50 to 60% of bovine whey protein. (05 Mar 2000)
Click the following link to bring up a new window with an automated collection of images related to the term: Lactoglobulin Images
Lexicographical Neighbors of Lactoglobulin
Literary usage of Lactoglobulin
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Text-book of Physiological Chemistry: For Students of Medicine and Physicians by Charles Edmund Simon (1904)
"The lactoglobulin which has been isolated from cows' milk seems to be identical ... Of the origin of lactoglobulin and lactalbumin, nothing is known ; but, ..."
2. Production and Inspection of Milk by Earley Vernon Wilcox, Hawaii Agricultural Experiment Station (1912)
"lactoglobulin.—This albuminoid is readily soluble in sodium chloride solutions. is coagulated by heat and precipitated by tannin or neutral sulphates ..."
3. Journal of the American Chemical Society by American Chemical Society (1879)
"Received September 22, 1967 Abstract: A light-scattering study has been carried out on solutions of ß-lactoglobulin A in mixtures of water with methanol or ..."
4. Studies in Immunity by Jules Bordet (1909)
"The lactoglobulin and the lactalbumin were obtained from whey by the same ... Since lactoglobulin and lactalbumin are present in such small amounts in milk ..."
5. Practical organic and bio-chemistry by Robert Henry Aders Plimmer (1920)
"460), milk contains small quantities of coagulable proteins, lactoglobulin and lactalbumin, which closely resemble those of blood. lactoglobulin. ..."
6. The Diseases of infancy and childhood by Henry Koplik (1918)
"... of cows' milk — the lactalbumin and lactoglobulin—is five-sixths of casein to one-sixth of lactalbumin and lactoglobulin, as compared to human milk, ..."
7. Text-book of Medical and Pharmaceutical Chemistry by Elias Hudson Bartley (1899)
"lactoglobulin.—Various observers have discovered other ... The lactoglobulin has the property of liquefying cooked starch and of partially digesting it. ..."