Sandbox Reserved 779: Difference between revisions
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=='''Uses / Application'''== | =='''Uses / Application'''== | ||
β-LG interaction with hydrophobic molecules and with other proteins, and its sensitivity to chemical, thermal and baric denaturation, all with a view to establishing relationships among structure, properties and functionality and its potential use in food and pharmacy industry. <ref>http://www.sciencedirect.com/science/article/pii/S0958694698000211</ref>Food Industry has been widely utilize β-LG to increase functionality (sensory, texture, nutritional) in commercial food and beverages application, and also as cheap source of protein to increase the overall protein content of their product. Pharmacy Industry is recently investigating and developing design of drugs that utilize β-LG as vehicle to transport antioxidants, drugs and vitamins to the gut. | β-LG interaction with hydrophobic molecules and with other proteins, and its sensitivity to chemical, thermal and baric denaturation, all with a view to establishing relationships among structure, properties and functionality and its potential use in food and pharmacy industry. <ref>http://www.sciencedirect.com/science/article/pii/S0958694698000211</ref>Food Industry has been widely utilize β-LG to increase functionality (sensory, texture, nutritional) in commercial food and beverages application, and also as cheap source of protein to increase the overall protein content of their product. Pharmacy Industry is recently investigating and developing design of drugs that utilize β-LG as vehicle to transport antioxidants, drugs and vitamins to the gut.<ref>http://www.faqs.org/patents/app/20110038942</ref> | ||
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In the dairy industry, bovine milk is frequently heated for pasteurization (62.5°C for 30 min) and sterilization. This heating process may induce oxidative losses of proteins, unsaturated lipids, vitamins, active enzymes, and immunological factors. Cross-linking the free thiol groups of β-LG by heating (100 °C for 2 min), or chemically modifying the β-LG by carboxymethylation to block the thiol groups resulted in a substantial loss of antioxidant activity. The data suggest that Cys-121 plays an essential role in the antioxidant nature of β-LG.Because β-LG is extremely sensitive to thermal denaturation, to maintain its antioxidant nature, dairy products consumed daily should not be overheated in order to maintain its antioxidant nature.<ref>PMID:17235131</ref> | In the dairy industry, bovine milk is frequently heated for pasteurization (62.5°C for 30 min) and sterilization. This heating process may induce oxidative losses of proteins, unsaturated lipids, vitamins, active enzymes, and immunological factors. Cross-linking the free thiol groups of β-LG by heating (100 °C for 2 min), or chemically modifying the β-LG by carboxymethylation to block the thiol groups resulted in a substantial loss of antioxidant activity. The data suggest that Cys-121 plays an essential role in the antioxidant nature of β-LG.Because β-LG is extremely sensitive to thermal denaturation, to maintain its antioxidant nature, dairy products consumed daily should not be overheated in order to maintain its antioxidant nature.<ref>PMID:17235131</ref> | ||
=='''Other β-Lactoglobulin related 3D Structures and complexes'''== | =='''Other β-Lactoglobulin related 3D Structures and complexes'''== | ||
