Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
نویسندگان
چکیده
• Two recombinant beta-lactoglobulin (BLG) B variants were produced in E. coli . Production/isolation resulted native BLG without post-translational modifications. Properties of compared to commercial and AB. Minor differences solubility interface adsorption behavior evident. Genetically engineered natural BLGs show similar emulsifying properties.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2021
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2020.106132