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Journal of Dairy Science Vol. 61 No. 1 28-32
© 1978 by American Dairy Science Association ®
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Interaction of Bovine {alpha}-Lactalbumin and ß-Lactoglobulin during Heating

A. A. Elfagm and J. V. Wheelock

School of Biological Sciences University of Bradford, Bradford, West Yorkshire, BD7 1 DP

ABSTRACT

The degree of thermodenaturation of {alpha}-lactalbumin is greater when heated in the presence of ß-lactoglobulin than when heated by itself. This effect increases with temperature and pH (range 6.4 to 7.2). {alpha}-Lactalbumin interacts with an aggregated form of ß-lactoglobulin. {alpha}-Lactalbumin does not affect the amount of undenatured ß-lactoglobulin at the end of heating.






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Copyright © 1978 by the American Dairy Science Association ®.