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Issue 6, 2008
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Aggregation in β-lactoglobulin

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β-lactoglobulin is a protein of huge importance to the food industry, and as such it has been extensively studied by the food community sui generis. However, recently there has been an increasing number of studies approaching the protein from a soft matter perspective. Here it is shown how its behaviour can be seen to be generic, in so far as its forms of aggregation are actually typical of many other proteins under comparable conditions, and hence that it is useful to seek unifying mechanisms for its behaviour.

Graphical abstract: Aggregation in β-lactoglobulin

  • This article is part of the themed collection: Food Science
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Publication details

The article was received on 07 Jan 2008, accepted on 22 Feb 2008 and first published on 14 Apr 2008

Article type: Highlight
DOI: 10.1039/B800106E
Soft Matter, 2008,4, 1147-1150

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    Aggregation in β-lactoglobulin

    A. M. Donald, Soft Matter, 2008, 4, 1147
    DOI: 10.1039/B800106E

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