Publisher Summary This chapter focuses on the structural properties of whey proteins and
how these properties are influenced by environmental factors—for example, pH …

During the last decade, marked progress has been made in the study of the fine details of
the structures of milk proteins such as caseins, β‐lactoglobulin, α‐lactalbumin, and …

The functional properties of food proteins affect behavior in food systems and influence the
quality attributes, structure, texture, mouth-feel, and flavor of the final product. These …

Publisher Summary This chapter considers both the structure and function of α-lactalbumin
and lysozyme in relation to each other, and also the potential significance of the studies in …

Milk and dairy products are very important in Mediterranean diet because of their health
promoting and organoleptic properties. In many developing countries, goat rearing has a …

The vast number of proteins that sustain the currently living organisms have been generated
from a relatively small number of ancestral genes that has involved a variety of processes …

The solution of the structure of α-lactalbumin from baboon milk (Papio cynocephalus) at 4.5
Å resolution using the isomorphous replacement method has been reported previously …

Department of Polymer Science, Faculty of Science, Hokkaido University, Kita-ku, Sapporo,
Hokkaido 060, Japan Received February 11, 1986; Revised Manuscript Received June 17 …

The milk protein β-lactoglobulin has been extensively studied but its function has not been
identified. A clue regarding the function of a protein can be obtained by discovering a …

Amino acid sequences for 88 distinct lysozymes c, obtained from members of four vertebrate
classes and two orders of insects, are summarized. A model for the relationships and origins …