Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
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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… read more here.
Keywords: produced milk; recombinantly produced; emulsifying properties; beta lactoglobulin ... See more keywords