Description

Leghemoglobin Ii is a high-purity, plant-derived heme protein. This compound is significant for its role as a natural oxygen carrier and its potential as a bioavailable iron source. It is primarily sought by manufacturers in the food technology sector for plant-based meat alternatives, as well as by research institutions and nutraceutical developers. Our supply of Leghemoglobin Ii CAS NO 118549-31-8 ensures consistent quality for critical formulation and research applications.

Application

• Key ingredient for imparting a meat-like flavor and color in plant-based meat analogs and burgers.
• Used as a natural source of bioavailable iron in specialized nutritional supplements and fortification.
• Essential biochemical reagent in life science research, particularly in studies of oxygen transport and heme proteins.
• Potential applications in cell culture media and specialized fermentation processes.
• Component in the development of novel food colorants and flavor enhancers.
• Used in analytical standards for quality control in food and pharmaceutical testing.

Basic Information

Product Name	Leghemoglobin Ii
CAS No.	118549-31-8
Molecular Formula	Contact for details
Molecular Weight	Contact for details
Synonyms	Leghemoglobin II; Soy Leghemoglobin Ii; LegHb II; Plant Heme Protein; Soybean Hemoglobin Ii; Non-animal Heme; Leghemoglobin (Soybean); Ferric Leghemoglobin
EINECS	Contact for details

Quality Control

Our Leghemoglobin Ii is produced and tested under strict quality management protocols to ensure it meets the high standards required for food and research applications. Each batch is analyzed for purity, identity, and key performance indicators. Certificates of Analysis (COA) documenting these results are available upon request to support your regulatory and quality assurance needs.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at a controlled room temperature (15-25°C). Due to its hygroscopic nature, the container must be kept tightly sealed after opening to minimize exposure to atmospheric moisture. For long-term stability, consider storage under inert conditions.

Specification

Item	Specification
Appearance	Dark red to brown powder
Identification (IR)	Conforms to standard
Assay (HPLC)	≥ 95.0%
Protein Content	≥ 90.0% (on dry basis)
Heme Iron Content	Contact for details
Loss on Drying	≤ 5.0%
Residue on Ignition	≤ 2.0%
Microbiological Analysis	Meets food-grade standards

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.