Glycoproteins

Overview

Glycoproteins (Whey Protein), CAS 84082-51-9, are high-quality proteins derived from bovine milk, formed through covalent conjugation of carbohydrates and protein components. These glycoproteins, including immunoglobulins, lactoferrin, and α-lactalbumin, exhibit exceptional nutritional value, rapid digestibility, and rich bioactive properties, making them a premium protein supplement for human health. Their unique structure, validated by glycosylation staining and conjugation degree analysis, supports enhanced cellular repair and functional versatility in various applications.

Whey glycoproteins are widely utilized in nutritional supplements, sports nutrition, infant formula, and medical foods due to their amino acid completeness and immune-boosting effects. They serve as functional ingredients in food processing (e.g., emulsifiers in baked goods, stabilizers in dairy products), while also being applied in healthcare for muscle recovery, antioxidant support, and metabolic regulation. Additionally, their role in bioengineering, such as edible films for food preservation, highlights their adaptability across industries.