Interaction of Bovine α-Lactalbumin and β-Lactoglobulin during Heating

Abstract

The degree of thermodenaturation of a-lactalbumin is greater when heated in the presence of/3-1actoglobulin than when heated by itself. This effect increases with temperature and pH (range 6.4 to 7.2). a-Lactalbumin interacts with an aggregated form of/3-1actoglobulin, a-Lactalburain does not affect the amount of undenatured/3-1actoglobulin at the end of heating.