Abstract
α-LACTALBUMIN has recently been recognized as a component of lactose synthetase1; it has long been known as a major protein component of milk whey2. Studies of the biosynthesis and secretion of α-lactalbumin in preparations from the lactating guinea-pig mammary gland3 indicate that the protein found in milk arises not by leakage and breakdown of mammary cells but is specifically secreted. The relatively high concentration of α-lactalbumin in milks, l mg/ml. in bovine milk4 and more than 5 mg/ml. in guinea-pig milk5, supports this view.
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BREW, K. Secretion of α-Lactalbumin into Milk and its Relevance to the Organization and Control of Lactose Synthetase. Nature 222, 671–672 (1969). https://doi.org/10.1038/222671a0
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DOI: https://doi.org/10.1038/222671a0
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