ReviewMolecules (Basel, Switzerland)2022
Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 35 citations in OpenAlex.
- Alkaline Reaction Pathways of Phenolic Compounds with β-Lactoglobulin Peptides: Polymerization and Covalent Adduct Formation.Molecules (Basel, Switzerland) · 2025Article
- Small angle X-ray scattering studies on the effects of ultra shear technology on model animal and plant-based protein solutions.Journal of food process engineering · 2025Article
- Challenges and Advances in the Encapsulation of Bioactive Ingredients Using Whey Proteins.Foods (Basel, Switzerland) · 2025Review
- Surface interactions of gelatin-sourced carbon quantum dots with a model globular protein: insights into carbon-based nanomaterials and biological systems.Nanoscale advances · 2025Article
- Deciphering the conformational changes induced by high-risk nsSNPs in β-lactoglobulin.Heliyon · 2024Article
- The influence of glycine onZeitschrift fur physikalische Chemie (Frankfurt am Main, Germany) · 2024Article
- CRISPR-mediated editing of β-lactoglobulin (BLG) gene in buffalo.Scientific reports · 2024Article
- Study on Physicochemical Properties of Food Protein.Molecules (Basel, Switzerland) · 2023Article
- Co-Surfactant-Free Bioactive Protein Nanosheets for the Stabilization of Bioemulsions Enabling Adherent Cell Expansion.Biomacromolecules · 2023Article
- The therapeutic potential of Ma'aljobon, a whey product, in primary hypertension: A double-blind randomized controlled trial.Avicenna journal of phytomedicineArticle
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bovine milk beta-lactoglobulin (BLG) is a small whey protein that is a common ingredient in many foods. Many of the properties of BLG relevant to the food industry are related to its unfolding processes induced by physical or chemical treatments. Unfolding occurs through a number of individual steps, generating transient intermediates through reversible and irreversible modifications. The rate of formation of these intermediates and of their further evolution into different structures often dictates the outcome of a given process. This report addresses the main structural features of the BLG unfolding intermediates under conditions that may facilitate or impair their formation in response to chemical or physical denaturing agents. In consideration of the short lifespan of the transient species generated upon unfolding, this review also discusses how various methodological approaches may be adapted in exploring the process-dependent structural modifications of BLG from a kinetic and/or a thermodynamic standpoint. Some of the conceptual and methodological approaches presented and discussed in this review can provide hints for improving the understanding of transient conformers formation by proteins present in other food systems, as well as when other physical or chemical denaturing agents are acting on proteins much different from BLG in complex food systems.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.