Explore: Lactoglobulins

β-Lactoglobulin (beta-lactoglobulin, BLG, Bos d 5) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian

by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes up

dairy products such as strained yogurt. Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine

coagulate into curds, they are collectively known as whey proteins. Lactoglobulin is the most common whey protein by a large margin. The ratio of caseins

acidified and boiled again and the proteins still contained in the whey (lactoglobulins; casein is no longer there) coagulate and precipitate as curds. The

or whey protein, is a protein fraction of milk. It is mainly Beta-lactoglobulin, although serum albumin also comprises a small part of it. Some plant

119, and 160) responsible for intramolecular disulfide bridges in lactoglobulins are all conserved in GD. Southern blot analysis of human DNA suggested

between soy and milk proteins and between individual milk proteins, beta-lactoglobulin and casein. For milk proteins, about 50% of the ingested protein is

increased surface area, the fat globules readily bind with the denatured β-lactoglobulin. The adsorption of the denatured whey proteins (and whey proteins that

chocolate. It is caused by the denaturation of proteins such as beta-lactoglobulin (whey protein). The thickness of the skin varies dependent on a number