β-乳球蛋白的聚合及特性研究进展

Aggregation Characteristics of β-Lactoglubulin: a Review

自然状态下,牛乳β-乳球蛋白聚合体的出现是蛋白聚合行为的结果,值得高度关注。β-乳球蛋白聚合受内部和外部双重因素的制约,二硫键是聚合的内部因素,而外部因素主要包括温度、p H值、离子强度、蛋白浓度等。随着β-乳球蛋白结构的改变,相应的特性也随之变化。其中,理化特性的变化包括热稳定性、浊度、流变特性、聚合体的形态及颗粒大小等,生物特性的变化主要涉及消化特性和免疫特性。本文对牛乳β-乳球蛋白聚合行为研究的综述将有助于β-乳球蛋白聚合体的开发利用。

Beta-lactoglobulin is one of the important proteins in cow milk. More and more researchers focused on its aggregation in recent years. The factors affecting aggregation of β-lactoglobulin include internal and external factors. The disulfide bonds are the internal factors. However, there are many external factors, such as temperature, p H, ion strength, and protein concentration. The physicochemical and biological properties of β-lactoglobulin could be changed by changing its conformation. The thermal stability, turbidity, rheological properties, polymer morphology and particle size, digestion and immune properties are summarized in this paper. Meanwhile, we review recent studies on the aggregation of β-lactoglobulin. Hopefully this review will provide meaningful information for the development and utilization of β-lactoglobulin polymers.