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

Abstract

The degree of thermodenaturation of α-lactalbumin is greater when heated in the presence of β-lactoglobulin than when heated by itself. This effect increases with temperature and pH (range 6.4 to 7.2). α-Lactalbumin interacts with an aggregated form of β-lactoglobulin. α-Lactalbumin does not affect the amount of undenatured β-lactoglobulin at the end of heating. © 1978, American Dairy Science Association. All rights reserved.