Bound Fatty Acids Modulate the Sensitivity of Bovine β-Lactoglobulin to Chemical and Physical Denaturation

Fatty acids are the natural ligands associated with the bovine milk lipocalin, β-lactoglobulin (BLG), and were identified by means of mass spectrometry. The naturally bound ligands were found to contribute to the stability of the proteins toward denaturation by both temperature and chaotropes. To as...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2011-05, Vol.59 (10), p.5729-5737
Hauptverfasser:	Barbiroli, Alberto, Bonomi, Francesco, Ferranti, Pasquale, Fessas, Dimitrios, Nasi, Antonella, Rasmussen, Patrizia, Iametti, Stefania
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals beta-lactoglobulin Biological and medical sciences calyx Cattle denaturation Drug Stability fatty acids Food Chemistry/Biochemistry Food industries Fundamental and applied biological sciences. Psychology Hot Temperature hydrophobicity Kinetics Lactoglobulins - chemistry Lactoglobulins - metabolism mass spectrometry milk Milk - chemistry Milk and cheese industries. Ice creams Models, Molecular Palmitic Acid - chemistry Palmitic Acid - metabolism polymerization Protein Denaturation protein structure temperature Thermodynamics thiols
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