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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… Click to show full 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.
Keywords:
produced milk;
recombinantly produced;
emulsifying properties;
beta lactoglobulin;
towards recombinantly
Journal Title: Food Hydrocolloids
Year Published: 2021
Link to full text (if available)
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Journal Title: Food Hydrocolloids
Year Published: 2021
Link to full text (if available)
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recommendations!