Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Julia K. Keppler; Anja Heyse; Eva Scheidler; Maximilian J. Uttinger; Laura Fitzner; Uwe Jandt; Timon R. Heyn; Vanessa Lautenbach; Joanna I. Loch; Jonas Lohr; Helena Kieserling; Gabriele Günther; Elena Kempf; Jan-Hendrik Grosch; K. Lewiński; Dieter Jahn; Christian Lübbert; Wolfgang Peukert; Ulrich Kulozik; Stephan Drusch; Rainer Krull; Karin Schwarz; Rebekka Biedendieck

doi:10.1016/j.foodhyd.2020.106132

Abstract

• Two recombinant beta-lactoglobulin (BLG) B variants were produced in E. coli . • Production/isolation resulted in native BLG without post-translational modifications. • Properties of recombinant variants were compared to commercial BLG B and BLG AB. • Minor differences in solubility and interface adsorption behavior were evident. • Genetically engineered and natural BLGs show similar emulsifying properties.

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Keppler et al. (2020) studied this question.

synapsesocial.com/papers/69fd4ccb54949f8cfd5d2016 https://doi.org/10.1016/j.foodhyd.2020.106132

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Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Abstract

Discussion

Cite This Study

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Abstract

Discussion

Cite This Study

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