1978•Journal of Dairy ScienceOpen access

Interaction of Bovine α-Lactalbumin and β-Lactoglobulin during Heating

A.A. Elfagm, Jane Wheelock

Abstract

The degree of thermodenaturation of a-lactalbumin is greater when heated in the presence of/3-1actoglobulin than when heated by itself.This effect increases with temperature and pH (range 6.4 to 7.2).a-Lactalbumin interacts with an aggregated form of/3-1actoglobulin, a-Lactalburain does not affect the amount of undenatured/3-1actoglobulin at the end of heating.

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Key concepts: Lactalbumin, Alpha-lactalbumin, Chemistry, Whey protein, Beta-lactoglobulin, Food science, Bovine milk