Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Julia K. Keppler, Anja Heyse, Eva Scheidler, Maximilian J. Uttinger, Laura Fitzner, Uwe Jandt, Timon R. Heyn, Vanessa Lautenbach, Joanna I. Loch, Jonas Lohr, Helena Kieserling, Gabriele Günther, Elena Kempf, Jan-Hendrik Grosch, K. Lewiński, Dieter Jahn, Christian Lübbert, Wolfgang Peukert, Ulrich Kulozik, Stephan Drusch, Rainer Krull, Karin Schwarz, Rebekka Biedendieck
Abstract
• Two recombinant beta-lactoglobulin (BLG) B variants were produced in E. coli . • Production/isolation resulted in native BLG without post-translational modifications. • Properties of recombinant variants were compared to commercial BLG B and BLG AB. • Minor differences in solubility and interface adsorption behavior were evident. • Genetically engineered and natural BLGs show similar emulsifying properties.