The modifications of bovine β-lactoglobulin: Effects on its structural and functional properties

Journal of the Serbian Chemical Society

关键词: β-lactoglobulin;    modification;    chemical;    physical;    enzymatic;    functional;   

DOI  :  10.2298/JSC120810155S

来源: DOAJ

【 摘 要 】

Beta-lactoglobulin (BLG) is the main whey protein and it is frequently usedadditive in wide range of food products due to its excellenttechno-functional properties, high nutritional value and low cost. It is alsoconsidered as acid-resistant drug carrier for delivery of pharmaceutical andnutraceutical agents. However, BLG is the main allergen of milk. A variety ofmethods have been explored for modification of BLG in attempt to improve itsfunctional properties and to decrease its allergenicity. Due to its compactglobular structure BLG is relatively resistant to modifications, especiallyunder mild conditions. BLG can be modified by physical, chemical andenzymatic treatments. Although chemical modifications offer efficient way ofalteration of protein structural and functional properties, they areassociated with safety concern. In the last decade there is a tendency forapplication of novel non-thermal physical processing methods, as well asenzymes in order to obtain BLG with desirable properties. The objective ofthis review is to overview chemical, physical and enzymatic processingtechniques utilized to modify BLG and their effects on structure andfunctional properties of BLG. [Projekat Ministarstva nauke Republike Srbije,br. 172024 and FP7 RegPot project FCUB ERA GA No. 256716]

【 授权许可】

Unknown