Milk albumin

Milk albumin belongs to the group of whey proteins and is classified in agronomy as a component of biological plant protection products with a pronounced elicitor effect.

Its mechanism of action is based on the induction of Systemic Acquired Resistance (SAR) in crops, which activates the natural defense mechanisms of the host plant.

When applied to the leaf surface, albumin fraction proteins are recognized by the plant as stress markers, which initiates the synthesis of phytoalexins and strengthens cell walls.

The substance creates a thin protein-polymer film on the leaf surface, which physically hinders the germination of pathogenic fungal conidia and their penetration into plant tissues.

Furthermore, milk albumin contributes to changing the pH of the microenvironment on the leaf epidermis, making conditions unfavorable for the development of various phytopathogenic microorganisms.

The primary use of milk albumin in agrotechnologies is the control of powdery mildew fungi that affect a wide range of vegetable and fruit crops.

Formulations based on albumin show high efficiency against various species of powdery mildew pathogens on cucumbers, tomatoes, grapes, and berry bushes.

In integrated plant protection systems, this group of substances is used to reduce the infection pressure during the early stages of disease development.

The efficacy of the substance is directly dependent on the timeliness of application, as it functions primarily as a preventive agent.

The substance is also used to adjust the overall physiological state of plants that have been exposed to abiotic stress factors.

Application rates for milk albumin vary depending on the concentration of the active ingredient in the formulation and the specific crop being treated.

Typically, working solutions are prepared based on the need for complete coverage of the leaf surface until uniform wetting is achieved without runoff.

Treatments should ideally be performed in the morning or evening hours to ensure a longer contact time between the product and the plant and to prevent rapid protein degradation under UV radiation.

The frequency of application ranges from 7 to 14 days, depending on weather conditions and the intensity of the disease pressure.

To achieve a synergistic effect, milk albumin is often combined with other biological fungicides or surfactants that improve product retention on the plant.

The main limitation of using milk albumin is its high sensitivity to weather conditions, particularly to direct sunlight and washing off by rainfall.

Since the product is of organic protein origin, it has a short period of protective action and requires regular repeat applications.

Strict storage conditions must be maintained, as protein compounds are susceptible to denaturation at elevated temperatures.

It is not recommended to mix albumin with aggressive chemical pesticides, as this can lead to protein coagulation and the loss of biological activity.

Methods for evaluating efficacy should be based on visual inspection of plants and the assessment of mycelium development on leaf surfaces following application.