REDUCED IMMUNOGENICITY OF β-LACTOGLOBULIN BY CONJUGATION WITH ALGINIC ACID OLIGOSACCHARIDE

摘要

β-lactoglobulin (P-LG) is a major whey protein found in the milk of mammalian species. It is a globular protein of about 18 kDa with a β-barrel structure, p-LG is categorized as a member of the lipocalin superfamily. Many studies on this protein have so far been earned out In terms of food science, p-LG is essentially a useful protein, in that it has good nutritional value and many functional properties such as emulsifying, gelling and foaming properties. It also has binding activity to such usefulhydrophobic ligands as retinol and fatty acids. However, p-LG has some defects, the biggest being that it is a potent allergen . In respect of the functional properties, it loses its emulsifying properties in the acidic pH region or in the presence of salt.