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

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

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

Abstract

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.
Original languageEnglish
Article number106132
JournalFood Hydrocolloids
Volume110
DOIs
Publication statusPublished - Jan 2021

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