Betalactoglobulins

Beta-lactoglobulin is the most abundant whey protein found in the milk of ruminants such as cows and sheep, making up about 50% of the whey protein fraction. It is also present in the milk of some other mammals, but notably absent in human milk. Beta-lactoglobulin is a globular protein belonging to the lipocalin family, which are known for their ability to bind hydrophobic ligands like fatty acids and retinoids. Its structure consists of a beta-barrel core and several alpha-helices, which contributes to its stability and functional properties.

The physiological role of beta-lactoglobulin in milk is not fully understood but is thought to involve the transport of hydrophobic molecules, potentially aiding in the absorption of these nutrients by the neonate. Functionally, beta-lactoglobulin is known for its emulsifying and foaming properties, making it valuable in the food industry. It is often used as an ingredient in dairy products, infant formulas, and processed foods to improve texture, stability, and nutritional value. During heating, beta-lactoglobulin undergoes denaturation, leading to protein aggregation and the formation of gels. This denaturation is also responsible for some of the characteristic flavors developed during the processing of milk products. While generally considered safe, beta-lactoglobulin is a known allergen in cow's milk, contributing to milk allergies in some individuals.