Details

Autor(en) / Beteiligte

• Keppler, Julia K.
• Heyse, Anja
• Scheidler, Eva
• Uttinger, Maximilian J.
• Fitzner, Laura
• Jandt, Uwe
• Heyn, Timon R.
• Lautenbach, Vanessa
• Loch, Joanna I.
• Lohr, Jonas
• Kieserling, Helena
• Günther, Gabriele
• Kempf, Elena
• Grosch, Jan-Hendrik
• Lewiński, Krzysztof
• Jahn, Dieter
• Lübbert, Christian
• Peukert, Wolfgang
• Kulozik, Ulrich
• Drusch, Stephan
• Krull, Rainer
• Schwarz, Karin
• Biedendieck, Rebekka

Titel

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Ist Teil von

• Food hydrocolloids, 2021-01, Vol.110, p.106132, Article 106132

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2021

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• [Display omitted] •Two recombinant beta-lactoglobulin (BLG) B variants were produced in E. coli.•Production/isolation resulted in native BLG without post-translational modifications.•Properties of recombinant variants were compared to commercial BLG B and BLG AB.•Minor differences in solubility and interface adsorption behavior were evident.•Genetically engineered and natural BLGs show similar emulsifying properties.