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Structure, Oligomerisation and Interactions of β-Lactoglobulin

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posted on 2023-05-03, 15:15 authored by Jennifer Crowther, Geoffrey Jameson, Alison Hodgkinson, Renwick Dobson
β-Lactoglobulin (βLg) as the most abundant whey protein in ruminant milk and as a useful model protein is the subject of countless biophysical studies in the literature, yet its physiological role is hitherto unknown. This chapter deals with studies that focus on the structure of βLg, its oligomeric behaviour and the interactions that this protein participates in. These and further studies are necessary to understand how the protein’s physicochemical properties may influence the processing, digestion and immunogenicity of ruminant milks and their products. However, there is also a need for research into the interactions that occur naturally between βLg and other components in milk, as this may give us insight into the physiological role of the protein.

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© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

InTech

Journal title

Milk Proteins: From Structure to Biological Properties and Health Aspects

ISBN

9789535125372

Citation

Crowther, J. M., Jameson, G. B., Hodgkinson, A. J., & Dobson, R. C. J. (2016). Structure, oligomerisation and interactions of β-Lactoglobulin. In I. Gigli (Ed.), Milk proteins: from structure to biological properties and health aspects (pp. 33-50). Retrieved from http://dx.doi.org/10.5772/62992

Funder

Ministry of Business Innovation & Employment

Contract number

A18741

Job code

14471

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