β-Lactoglobulin separation from whey protein: A comprehensive review of isolation and purification techniques and future perspectives

β-Lactoglobulin separation from whey protein: A comprehensive review of isolation and purification techniques and future perspectives

ABSTRACT: Cow milk, although rich in essential nutrients, is a well-known food allergen that can cause allergic reactions in infants and young children. β-Lactoglobulin accounts for 10% of the total protein in milk and 50% of the whey protein, which has high nutritional value and excellent functiona...

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Bibliographic Details
Main Authors: Z.L. Wang, X. Tang, M. Wang, Y.X. She, B.R. Yang, Q.H. Sheng, A.M. Abd El-Aty
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Journal of Dairy Science
Subjects:
milk allergy
allergy mechanism
β-lactoglobulin
separation and purification techniques
hypoallergenic dairy
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030224011779
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