L2506
β-Lactoglobulin from bovine milk
≥85% (PAGE), lyophilized powder
Synonym(s):
β-LG, Bos d 5, beta-LG
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About This Item
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biological source
bovine milk
Quality Level
assay
≥85% (PAGE)
form
lyophilized powder
technique(s)
titration: suitable
UniProt accession no.
storage temp.
2-8°C
Gene Information
bovine ... LGB(280838)
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General description
β-Lactoglobulin plays a key role in immune response and modulates IgM levels and cell proliferation. β-Lactoglobulin from bovine is a model system for protein folding studies and denaturation kinetics. Polymorphisms in the β-lactoglobulin modulates bovine milk production and composition.
A member of the lipocalin family, βLg is a small protein of 162 amino acids with a molecular mass of ∼18,400 Da,. It has an eight-stranded β-barrel (strands A-H) succeeded by a three-turn a-helix and a final β-strand (strand I) that forms part of the dimerization interface.
Milk from dairy cows contains the protein β-lactoglobulin (BLG). It naturally occurs in a number of genetic variants, and the most prevalent bovine variants are BLG A and BLG B.
Application
β-Lactoglobulin from bovine milk has been used:
- for the generation of calibration curve for protein solubility index
- in acid-base titration
- as a standard for surface hydrophobicity analysis
β-Lactoglobulin was used in a cytologic assay for diagnosis of food hypersensitivity in patients with irritable bowel syndrome.
Quality
Contains β-lactoglobulins A and B which can be isolated chromatographically.
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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beta-Lactoglobulin Influences Human Immunity and Promotes Cell Proliferation
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Polymorphism of Beta-Lactoglobulin Coding and 5?-Flanking Regions and Association with Milk Production Traits
Zakizadeh S, et al.
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Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes
Alizadeh-Pasdar N and Li-Chan ECY
Journal of Agricultural and Food Chemistry, 48(2), 328-334 (2000)
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Hattori T, et al.
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