Send to

Choose Destination
See comment in PubMed Commons below
J Biochem. 1989 Dec;106(6):1094-7.

Interaction of fatty acids with beta-lactoglobulin and albumin from ruminant milk.

Author information

  • 1Tecnología y Bioquímica de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain.


beta-Lactoglobulin isolated from milk of cow, sheep, and goat had about 0.5 mol of fatty acids bound per mol of monomer protein. Fatty acids, mainly palmitic and oleic acids, were the major components (about 75% of total lipids). Albumin isolated from the same samples had about 4.5 mol of fatty acids bound per mol of protein. These two proteins were the only whey proteins able to bind labeled fatty acids in vitro. Interaction of beta-lactoglobulin and albumin with insolubilized fatty acids showed some differences, suggesting different structures of the respective fatty acid binding sites.

[PubMed - indexed for MEDLINE]
Free full text
PubMed Commons home

PubMed Commons

How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for HighWire Icon for J-STAGE, Japan Science and Technology Information Aggregator, Electronic
    Loading ...
    Write to the Help Desk