Lactoglobulin is the most common whey protein by a large margin.
2.
A homologue of ?-lactoglobulin is lacking in human breast milk.
3.
The overall shape of beta-lactoglobulin is characteristic of the lipocalin family.
4.
Whey proteins consist of ?-lactoglobulin, serum albumin, immunoglobulins, and a proteose-peptones.
5.
:: Note that these advances involve changing to human style lysozyme and lactoferrin and removing beta-lactoglobulin.
6.
?-Lactoglobulin solutions form gels in various conditions, when the native structure is sufficiently destabilised to allow aggregation.
7.
Food testing laboratories can use ELISA ( enzyme linked immunosorbent assay ) methods to identify and quantify ?-lactoglobulin in food products.
8.
Because polyelectrolytes may be ?-lactoglobulin ( ?-Lg ), a globular protein, and pectin, an anionic polysaccharide.
9.
Laboratory polymerization of ?-lactoglobulin by microbial transglutaminase reduces its allergenicity in children and adults with an IgE-mediated cow s milk allergy.
10.
The structures of ?-lactoglobulin and ?-lactalbumin unfold, and then the second step is the aggregation of the proteins within milk.
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