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