Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. (January 2021)

• Record Type: Journal Article
• Authors: Keppler, Julia K.; Heyse, Anja; Scheidler, Eva; Uttinger, Maximilian J.; Fitzner, Laura; Jandt, Uwe; Heyn, Timon R.; Lautenbach, Vanessa; Loch, Joanna I.; Lohr, Jonas; Kieserling, Helena; Günther, Gabriele; Kempf, Elena; Grosch, Jan-Hendrik; Lewiński, Krzysztof; Jahn, Dieter; Lübbert, Christian; Peukert, Wolfgang; Kulozik, Ulrich; Drusch, Stephan; Krull, Rainer; Schwarz, Karin; Biedendieck, Rebekka
• Is Part Of: Food hydrocolloids. Volume 110(2021)
• Publication Date: 2021-01
• Subjects: BLG AB bovine beta-lactoglobulin isoform AB mixture -- BLG B bovine beta-lactoglobulin isoform B -- rBLG B recombinant bovine beta-lactoglobulin isoform B with additional N-terminal M -- sBLG B recombinant bovine beta-lactoglobulin isoform B with N-terminal L1A/I2S substitutions -- AUC analytical ultracentrifugation -- DLS dynamic light scattering -- DNPH 2, 4-dinitrophenylhydrazine -- DiTyr dityrosine -- DTNB 5, 5-'Dithio-bis-(2-nitrobenzoic acid) -- DTT Dithiothreitol -- Gua-HCl guanidine hydrochloride -- OPA ο-phtalaldehyde -- PMSF phenylmethylsulfonylfluoride -- PTM post-translational modifications -- NAC N-acetyl-l-cysteine -- NFK N-formylkynurenine; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2020.106132
• Languages: English
• ISSNs: 0268-005X

Abstract

Graphical abstract: Image 1 Highlights: 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.