| FEMA | N/A |
| CAS | 9007-83-4 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | Globulin is one of the three types of serum proteins, the others being albumin and fibrinogen. Some globulins are produced in the liver, while others are made by the immune system. The term globulin encompasses a heterogeneous group of proteins with typical high molecular weight, and both solubility and electrophoretic migration rates lower than for albumin. The normal concentration in blood is 2.2 to 3.9 g/dl. It is sometimes used synonymously with globular protein. However, albumin is also a globular protein, but not a globulin. All other serum globular proteins are globulins. [Wikipedia] |