• 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.

The ?-lactoglobulin (BLG) gene, which is responsible for the biological value indicator that affects ratio of protein fractions, level composition and technological characteristics milk presents considerable interest dairy cattle breeding. purpose our work was to identify relationship with polymorphism beta-lactoglobulin gene biochemical blood parameters productivity Holstein cattle. This resea...

Protein is one of the nutrient components in milk that related to product quality. The protein are divided into casein alpha-s1, beta, alpha-s2, kappa, and whey fractions such as alpha lactalbumin beta lactoglobulin. There no existing data fraction dairy cow goats Banyumas Regency. This study aimed determine profile form goat Banyumas. Milk sample from fifty cows thirty was taken by random samp...

Histamine is synthesized via histidine decarboxylase (HDC) in wide types of immune cells and is involved in abundant physiologic and pathologic processes. Histamine is a mediator released during inflammatory reactions, such as food allergy. Food allergy is immunological reactions to 'fight off' specific allergens within food in susceptible individuals. The aim of this study is investigation of ...

Histamine is synthesized via histidine decarboxylase (HDC) in wide types of immune cells and is involved in abundant physiologic and pathologic processes. Histamine is a mediator released during inflammatory reactions, such as food allergy. Food allergy is immunological reactions to 'fight off' specific allergens within food in susceptible individuals. The aim of this study is investigation of ...

Ligand-binding properties of β-lactoglobulin (β-lg) are well documented, but the subsequent biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure-function relationships are reviewed in the light of the structural state of the protein (native versus non-native aggregated proteins). After a brief description of β-lg native structure, the review takes an int...

Stability, aggregation and gelation of β-Lactoglobulin are affected by high pressure and salts of the Hofmeister series. Little is known about their combined effects on structure formation processes of β-Lactoglobulin, mainly because many salts of the series are not suitable for use in food. Here, we investigate the effect of calcium salts on the strength of pressure-induced gels, inspired by t...