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A crystalline protein fraction of milk, which is soluble in half-saturated ammonium sulfate solution and insoluble in pure water.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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1988) (b) Milk [beta]- 9% of total 100,000 milk or Lacto- protein (a) 400,000 [beta]- globin lactoglobulin (Sicherer et al.
What really characterizes its difference from the other cheeses is its whey, rich in the proteins lactalbumin and lactoglobulin.
Two genetic variants (A and B) and three genotypes (AA, AB and BB) of [beta] - lactoglobulin have been identified.
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Food technologists at Cornell University in Ithaca, N.Y., are replacing the amino acid cysteine in specific locations on the beta lactoglobulin molecule--a common whey protein in bovine milk.
Beta lactoglobulin (BLG) is a major milk protein and a well-known allergen [10], though enzymatically hydrolyzed whey proteins with hypoallergenic formulas have been developed in dairy industry to reduce the allergenic potential of BLG but it still remains a costly process and increases the manufacture costs.
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Simultaneous phenotyping procedure for milk proteins improved resolution of the beta lactoglobulin. J.
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