DESIGN IMPROVEMENTS OF BETA-LACTOGLOBULIN

The functional performance of the whey protein beta-lactoglobulin has been improved by the application of a rational design strategy and the use of site-directed mutagenesis to implement it. Three functional properties of beta-lactoglobulin have been investigated: its ability to bind retinol; its tendency to form aggregates upon heating; and its ability to form thermoset gel networks. Any improvements made to beta-lactoglobulin that enhance its performance during food processing will have a profound effect on its economic value. Such improvements, coupled with the ability to express them in dairy cattle, will increase the food and other applications of this protein as an ingredient, and open new markets for the use of whey proteins.