US PATENT SUBCLASS 530 / 365-- .~.~ Lactalbumin, e.g., milk source, etc.

US PATENT SUBCLASS 530 / 365
.~.~ Lactalbumin, e.g., milk source, etc.

Current as of: June, 1999
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530 /	HD	CHEMISTRY: NATURAL RESINS OR DERIVATIVES; PEPTIDES OR PROTEINS; LIGNINS OR REACTION PRODUCTS THEREOF

350	DF	PROTEINS, I.E., MORE THAN 100 AMINO ACID RESIDUES {14}
362	DF	.~ Albumin {4}
365		.~.~ Lactalbumin, e.g., milk source, etc. {1}
366	DF	.~.~.~> Separation, purification or synthesis

DEFINITION

Classification: 530/365

Lactalbumin, e.g., milk source, etc.:

(under subclass 362) Proteins having the structure of lactalbumin and compounds derived from these by addition to or deletion of parts of the polypeptide structure.

(1) Note. Physical Properties: Alpha lactalbumin (Bovine). Number of Residues: 123. Molecular Weight: 14,183.

(2) Note. Physiological properties. Alpha-lactalbumin is related to animal lysozymes.

(3) Note. Synonyms.

(4) Note. CA Registry Number of unmodifed form: 12585-12-5 [figure]

SEE OR SEARCH CLASS

426, Food or Edible Material: Processes Compositions, and Products, appropriate subclasses, especially

63, 92, 105, for edible protein compositions or products and related process involving the same. 516, Colloid Systems and Wetting Agents; Subcombinations Thereof; Processes of Making, Stabilizing, Breaking, or Inhibiting,

77+, for colloid systems of colloid-sized solid phase dispersed in aqueous continuous liquid phase, subclasses 98+ for colloid systems of continuous or semicontinuous solid phase with discontinuous liquid phase (gels, pastes, flocs, coagulates); or agents for such systems or making or stabilizing such systems or agents; in each instance, when generically claimed or when there is hierarchically superior provision in the USPC for the specifically claimed art.