Comparison of the Effect of Heating on the Thermal Denaturation of Nine Different β-Lactoglobulin Preparations of Genetic Variants A, B or A/B, as Measured by Microcalorimetry

Three samples each of the pure A and B genetic variants together with three samples of the mixed A/B variants of β-lactoglobulin were studied by differential scanning microcalorimetry. All the samples were characterised with respect to whey protein composition and shown to be almost pure β-lactoglobulin. Other analyses showed only minor amounts of other contaminants but variable degrees of lactolation ranging from