Description

β-Lactoglobulin B is a major whey protein fraction, distinguished from the A variant by a specific amino acid substitution. This protein is a critical functional and nutritional component in numerous food and biomedical applications. It is essential for manufacturers in the dairy, nutritional supplement, and research sectors seeking high-purity protein ingredients.

Application

• As a primary protein source and functional ingredient in high-protein beverages, infant formula, and clinical nutrition products.
• Utilized in food science research to study protein denaturation, gelation, and emulsification properties.
• As a standard or reagent in analytical laboratories for method development and quality control of dairy products.
• In the study of food allergies, as β-Lactoglobulin is a known milk allergen.
• As a model protein in biophysical and biochemical research due to its well-characterized structure.
• Potential use in the development of encapsulation and delivery systems for bioactive compounds.

Basic Information

Product Name	β-Lactoglobulin B
CAS No.	9066-45-9
Molecular Formula	Contact for details
Molecular Weight	~18.3 kDa (monomer)
Synonyms	BLG-B; Lactoglobulin B; β-Lactoglobulin B; Whey Protein Fraction; Milk β-Lactoglobulin Variant B; 3-Lactoglobulin B
EINECS	Contact for details

Quality Control

Our β-Lactoglobulin B is produced and handled under strict quality management protocols. Each batch undergoes rigorous analytical testing to ensure identity, purity, and consistency. A comprehensive Certificate of Analysis (COA) detailing purity, protein content, and microbiological limits is provided with every shipment. We can supply material suitable for food, research, and analytical applications.

Storage

Preserve in a tightly closed container, protected from light. Store at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is sealed tightly after each use to prevent moisture uptake.

Specification

Item	Specification
Appearance	White to off-white powder
Identification (IR)	Conforms to standard
Protein Content (Kjeldahl/NIR)	≥ 90% (on dry basis)
Purity (β-Lactoglobulin B, HPLC)	≥ 95%
Moisture (Loss on Drying)	≤ 5.0%
Solubility (in water)	Clear or slightly opalescent solution
pH (1% solution)	4.5 - 5.5
Total Plate Count	< 10,000 CFU/g

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