A two-step-cascade membrane separation by ultrafiltration was performed on caprine milk prepared under different temperature conditions to eliminate beta-lactoglobulin (β-Lg) from the whey fraction. Effects of temperature treatment and membrane pore size on the elimination of β-Lg and retention of alpha-lactalbumin (α-La) were examined to determine the optimum permeate fraction for production o...

BACKGROUND Food allergy can cause life threatening reactions. Currently, patients with severe food allergy are advised to avoid foods which provoke allergic reactions. This has become increasingly difficult as food proteins are being added to a broader range of consumer products. PATIENTS AND METHODS Here we describe our investigations into the allergenicity of a new drink when two cow's milk...

Protein fibril accumulation at interfaces is an important step in many physiological processes and neurodegenerative diseases as well as in designing materials. Here we show, using β-lactoglobulin fibrils as a model, that semiflexible fibrils exposed to a surface do not possess the Gaussian distribution of curvatures characteristic for wormlike chains, but instead exhibit a spontaneous curvatur...

High protein dairy beverages are considered to be mouth drying. The drying sensation may be due to the product protein content; however the mechanism of this mouth drying is uncertain. This study investigated the potential adhesion of milk proteins to porcine oral mucosa in vitro. Purified casein and β-lactoglobulin were fluorescently labelled, placed on porcine oral mucosal tissues and their r...

The US National Institutes of Allergy and Infectious Diseases defines food allergy as adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food. Undeclared allergens in food label represent a risk for consumers, as there is no therapy for food allergies. According to Directive 2003/89/EC, declaration of all ingredients and derived substan...

β-lactoglobulin is the major whey protein in ruminant milk. In sheep, three genetic variants have been found (A, B and C) which differ from each other by a single base substitution within exon II of the gene. Various reports have indicated that the B variant is associated with higher milk yields. In this study, we have assessed the genotypic frequencies of both A and B variants in samples from ...

A variety of proteins contributes greatly to the unique nutritional and functional quality of dairy cow milk. Particularly, milk casein content and composition have substantial influence on the processing capabilities. In the present study, milk of 23 multiparous Holstein-Friesian cows, grouped as high(3.49 ± 0.05%; n = 11) and low-protein (3.03 ± 0.05%; n = 12) cows, was sampled approximately ...

Functional recombinant bovine β-lactoglobulin has been produced by expression in E. coli using an engineered protein gene and purified to homogeneity by applying a new protocol. Mutations L1A/I2S introduced into the protein sequence greatly facilitate in vivo cleavage of the N-terminal methionine, allowing correctly folded and soluble protein suitable for biochemical, biophysical and structural...

The objective of this study was to determine the polymorphism of bovine β-lactoglobulin (β-LG) gene and its association with milk production traits in Iranian Najdi cattle. Blood samples were collected from 80 Najdi cattle from the Najdi cattle breeding station located in Shoshtar, Khuzestan. Polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) techniqus were used...