Albumin lactic; Lactalbumins

Lactalbumins, a group of proteins found in milk, have several applications in secondary school science studies. In biology, they can be used to study protein structure and function, as well as the role of proteins in cellular processes. Students can investigate the properties of lactalbumins, such as their solubility and enzymatic activity. Lactalbumins are also utilized in food science experiments to study their role in milk coagulation, emulsion formation, and as a source of essential amino acids. Additionally, they can be used in biochemistry studies to investigate their interaction with other molecules and their potential therapeutic applications. Overall, studying lactalbumins provides valuable insights into biochemistry, food science, and protein biology in secondary school science.

乳清蛋白是牛奶中發現的一組蛋白質，在中學科學研究中有許多應用。 在生物學中，它們可用於研究蛋白質結構和功能，以及蛋白質在細胞過程中的作用。 學生可以研究乳清蛋白的特性，例如其溶解度和酵素活性。 乳清蛋白也用於食品科學實驗，以研究其在乳汁凝固、乳液形成中的作用，以及作為必需胺基酸的來源。 此外，它們還可用於生物化學研究，以研究它們與其他分子的相互作用及其潛在的治療應用。 總體而言，研究乳清蛋白為中學科學中的生物化學、食品科學和蛋白質生物學提供了寶貴的見解。