Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes

Bovine milk beta-lactoglobulin (BLG) is a small whey protein that is a common ingredient in many foods. Many of the properties of BLG relevant to the food industry are related to its unfolding processes induced by physical or chemical treatments. Unfolding occurs through a number of individual steps...

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Detalles Bibliográficos
Autores principales: Barbiroli, Alberto, Iametti, Stefania, Bonomi, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838232/
https://www.ncbi.nlm.nih.gov/pubmed/35164393
http://dx.doi.org/10.3390/molecules27031131

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838232/
https://www.ncbi.nlm.nih.gov/pubmed/35164393
http://dx.doi.org/10.3390/molecules27031131

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