Lactoglobulin


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lactoglobulin

[¦lak·tō′gläb·yə·lən]
(biochemistry)
A crystalline protein fraction of milk, which is soluble in half-saturated ammonium sulfate solution and insoluble in pure water.

Lactoglobulin

 

one of the proteins in whey. Lactoglobulin is poorly soluble in water and readily soluble in aqueous salt solutions. It is obtained in crystalline form; its molecular weight is 38,000. Lactoglobulin constitutes 11 percent of the total protein content in cow’s milk. Its composition includes all the amino acids, which is associated with the full nutritional value of milk as a food.

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Bennet, Influence of danaturation and aggregation of P lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk, Food Research International, 29, 715-721 (1996).
are replacing the amino acid cysteine in specific locations on the beta lactoglobulin molecule--a common whey protein in bovine milk.
Formation of heatinduced reactive thiol groups and subsequent acid-induced cold gelation of AY- lactoglobulin enriched solutions.
Simultaneous phenotyping procedure for milk proteins improved resolution of the beta lactoglobulin.
Effect of AY- lactoglobulin and -casein genes polymorphism on milk composition in indigenous Zel sheep.
Whey proteins actually formed about 18-20% of the total proteins present in milk while its major components are a-Lactalbumin (a-La), AY- Lactoglobulin (AY-Lg), bovine serum albumin (BSA) and immunog lobulin (Ig), representing, 20%, 50%, 10% and 10% of the whey fraction, respectively (Jovanovic et al.
Since the discovery of alleles A and B of AY- lactoglobulin in cattle, genetic polymorphism in milk proteins has raised great interest in animal breeding and dairy industry due to the relationship between milk proteins and milk production traits, composition, and quality (Aschaffenburg and Drewry, 1957; Ng-Kwai- Hanget al.
5; D5 and D120, Duodenal digestion for 5 and 120 min, respectively at pH 7; CN, Casein; Lg, lactoglobulin.
2007 Chitosan/[beta]- Chen and lactoglobulin Subirade, 2005 nanoparticles Nanofibres Antioxidants Fernandez zein prolamine et al.
AY- Lactoglobulin is the major whey protein in cattle and most ruminants but is absent in the milk of rodents and humans (Amigo et al.
001 TP, true protein; CN, casein; WP, whey protein; NPN, non protein nitrogen; LA, lactalbumin; Lg, lactoglobulin.
Genetic variability and population structure in beta- lactoglobulin, calpastatin and calpain loci in Iranian Kurdi sheep.