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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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Some other topics examined are changes in antioxidative properties of lactoglobulin preparation induced by age-related deamidation, biologically active peptides obtained from food proteins, and organic and transgenic soy and their effects when used in place of animal protein in infancy and old age in rats.
The same is true if there's ghee, lactalbumin, rennet casein, lactoglobulin or whey, all of which are derived from milk.
What really characterizes its difference from the other cheeses is its whey, rich in the proteins lactalbumin and lactoglobulin.
 
 
 
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