Effects of low temperatures on the conformation of apo-lactoferrin and its interactions with α-lactalbumin and β-lactoglobulin: Application of in silico approaches
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DOI: 10.1016/j.foodhyd.2021.107055
Abstract: Abstract Lactoferrin (LF) is a multi-functional protein that is primarily found in milk. The apo form of LF (apo-LF) is devoid of iron, and as a result, may serve as an iron scavenger with attendant… read more here.
Keywords: effects low; conformation apo; silico approaches; lactalbumin lactoglobulin ... See more keywords
Techno-Economic assessment of α-Lactalbumin and β-Lactoglobulin fractionation from whey protein isolated solution using supercritical carbon dioxide in a continuous reactor
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DOI: 10.1016/j.jtice.2020.12.024
Abstract: Abstract Growing interest in healthy lifestyles and muscle building has led the increasing consumption of dairy food supplements. However, the allergic reactions to whey products has driven the research efforts towards fractionation and enrichment of… read more here.
Keywords: fractionation; using supercritical; supercritical carbon; carbon dioxide ... See more keywords
Identification and characterization of yak α-lactalbumin and β-lactoglobulin.
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DOI: 10.3168/jds.2020-18546
Abstract: α-Lactalbumin (α-LA) and β-lactoglobulin (β-LG) were isolated from yak milk and identified by mass spectrometry. The variant of α-LA (L8IIC8) in yak milk had 123 amino acids, and the sequence differed from α-LA from bovine… read more here.
Keywords: milk; yak; bovine; yak milk ... See more keywords