Research Progress on Functional Properties Changes and Application of Processed Milk β-Lactoglobulin
Milk β-lactoglobulin,the major protein in whey protein,possesses a unique molecular structure that provides binding sites for many ligands,endowing it with versatile functional properties including gelation,emulsification,and foaming.Hence,it has a broad application prospect.This paper first introduces the molecular structure,ligand binding sites,gelation,emulsification,and foaming properties of β-lactoglobulin.Then,it discusses the effect of several main processing methods including heat treatment,high-pressure processing,pulsed electric field treatment,and ultraviolet radiation induction on the properties of β-lactoglobulin.Finally,it elucidates the application of β-lactoglobulin in food processing,nanomaterials and basic research,aiming to provide a theoretical and scientific reference for promoting the industrial application of β-lactoglobulin in the food industry and other related industries.
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