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Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties

Le Maux, Solène ; Bouhallab, Saïd ; Giblin, Linda ; Brodkorb, André ; Croguennec, Thomas

Dairy science & technology, 2014, Vol.94 (5), p.409-426 [Periódico revisado por pares]

Paris: Springer-Verlag

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Título:
Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties
Autor: Le Maux, Solène ; Bouhallab, Saïd ; Giblin, Linda ; Brodkorb, André ; Croguennec, Thomas
Assuntos: Agriculture ; beta-lactoglobulin ; binding properties ; binding sites ; bovine serum albumin ; cattle ; Chemistry ; Chemistry and Materials Science ; fatty acids ; Food and Nutrition ; Food engineering ; Food Science ; lactalbumin ; Life Sciences ; Microbiology ; Microbiology and Parasitology ; processing technology ; Review Paper ; stoichiometry ; structure-activity relationships ; whey ; whey protein
É parte de: Dairy science & technology, 2014, Vol.94 (5), p.409-426
Notas: http://dx.doi.org/10.1007/s13594-014-0160-y
content type line 1
SourceType-Scholarly Journals-1
ObjectType-Review-1
Descrição: Ligand-binding properties of β-lactoglobulin (β-lg) are well documented, but the subsequent biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure-function relationships are reviewed in the light of the structural state of the protein (native versus non-native aggregated proteins). After a brief description of β-lg native structure, the review takes an interest in the binding properties of native β-lg (localization of binding sites, stoichiometry, and affinity) and the way the interaction affects the biological properties of the protein and the ligand. The binding properties of non-native aggregated forms of β-lg that are classically generated during industrial processing are also related. Structural changes modify the stoichiometry and the affinity of β-lg for fatty acids and consequently the biological functions of the complex. Finally, the fatty acid-binding properties of other whey proteins (α-lactalbumin, bovine serum albumin) and some biological properties of the complexes are also addressed. These proteins affect β-lg/fatty acids complex in whey given their competition with β-lg for fatty acids.
Editor: Paris: Springer-Verlag
Idioma: Inglês

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Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties

Le Maux, Solène ; Bouhallab, Saïd ; Giblin, Linda ; Brodkorb, André ; Croguennec, Thomas

Paris: Springer-Verlag

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