betalactoglobulina

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, though typically in lower concentrations. This protein belongs to the lipocalin family, characterized by its ability to bind small hydrophobic molecules. Beta-lactoglobulin has a molecular weight of approximately 18.3 kDa and is a globular protein with a disulfide-stabilized structure.

Its physiological role in milk is not fully understood, but it is hypothesized to transport fatty acids, retinol, and other lipophilic compounds to the infant. Beta-lactoglobulin is known for its excellent nutritional properties, being a rich source of essential amino acids. However, it is also a common allergen, particularly in cow's milk allergies. Its allergenic potential is attributed to its structural stability and its ability to survive digestion, reaching the intestinal immune system intact.

During heating or processing of milk, beta-lactoglobulin undergoes denaturation and aggregation, which can affect the functional properties of milk products, such as texture and emulsification. This behavior is utilized in the food industry, for example, in the production of infant formulas and dairy-based supplements. Despite its allergenic nature, the properties of beta-lactoglobulin make it a valuable component in various food applications, often requiring specific processing techniques to manage its allergenicity or enhance its functionality.