Articles with "towards recombinantly" as a keyword



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

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Published in 2021 at "Food Hydrocolloids"

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