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 Drusch; Rainer Krull; Karin Schwarz; Rebekka Biedendieck

doi:10.1016/j.foodhyd.2020.106132

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

Food Process Engineering

Research output: Contribution to journal › Article › Academic › peer-review

37 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 language	English
Article number	106132
Journal	Food Hydrocolloids
Volume	110
DOIs	https://doi.org/10.1016/j.foodhyd.2020.106132
Publication status	Published - Jan 2021

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https://edepot.wur.nl/528332Licence: CC BY

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Keppler, J. K., Heyse, A., Scheidler, E., Uttinger, M. J., Fitzner, L., Jandt, U., Heyn, T. R., Lautenbach, V., Loch, J. I., Lohr, J., Kieserling, H., Günther, G., Kempf, E., Grosch, J. H., Lewiński, K., Jahn, D., Lübbert, C., Peukert, W., Kulozik, U., ... Biedendieck, R. (2021). Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. Food Hydrocolloids, 110, Article 106132. https://doi.org/10.1016/j.foodhyd.2020.106132

@article{7796dffa4fa74c81aac013bf2fcd1962,

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

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.",

author = "Keppler, {Julia K.} and Anja Heyse and Eva Scheidler and Uttinger, {Maximilian J.} and Laura Fitzner and Uwe Jandt and Heyn, {Timon R.} and Vanessa Lautenbach and Loch, {Joanna I.} and Jonas Lohr and Helena Kieserling and Gabriele G{\"u}nther and Elena Kempf and Grosch, {Jan Hendrik} and Krzysztof Lewi{\'n}ski and Dieter Jahn and Christian L{\"u}bbert and Wolfgang Peukert and Ulrich Kulozik and Stephan Drusch and Rainer Krull and Karin Schwarz and Rebekka Biedendieck",

year = "2021",

month = jan,

doi = "10.1016/j.foodhyd.2020.106132",

language = "English",

volume = "110",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

Keppler, JK, Heyse, A, Scheidler, E, Uttinger, MJ, Fitzner, L, Jandt, U, Heyn, TR, Lautenbach, V, Loch, JI, Lohr, J, Kieserling, H, Günther, G, Kempf, E, Grosch, JH, Lewiński, K, Jahn, D, Lübbert, C, Peukert, W, Kulozik, U, Drusch, S, Krull, R, Schwarz, K & Biedendieck, R 2021, 'Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants', Food Hydrocolloids, vol. 110, 106132. https://doi.org/10.1016/j.foodhyd.2020.106132

TY - JOUR

T1 - Towards recombinantly produced milk proteins

T2 - Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

AU - Keppler, Julia K.

AU - Heyse, Anja

AU - Scheidler, Eva

AU - Uttinger, Maximilian J.

AU - Fitzner, Laura

AU - Jandt, Uwe

AU - Heyn, Timon R.

AU - Lautenbach, Vanessa

AU - Loch, Joanna I.

AU - Lohr, Jonas

AU - Kieserling, Helena

AU - Günther, Gabriele

AU - Kempf, Elena

AU - Grosch, Jan Hendrik

AU - Lewiński, Krzysztof

AU - Jahn, Dieter

AU - Lübbert, Christian

AU - Peukert, Wolfgang

AU - Kulozik, Ulrich

AU - Drusch, Stephan

AU - Krull, Rainer

AU - Schwarz, Karin

AU - Biedendieck, Rebekka

PY - 2021/1

Y1 - 2021/1

N2 - 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.

AB - 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.

U2 - 10.1016/j.foodhyd.2020.106132

DO - 10.1016/j.foodhyd.2020.106132

M3 - Article

AN - SCOPUS:85088126263

SN - 0268-005X

VL - 110

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 106132

ER -

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

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