The cysteine residue in beta-lactoglobulin reacts with oxidized tyrosine residues in beta-casein to give casein-lactoglobulin dimers

Autor: Laura Doblas, Per M. Hägglund, Eduardo Fuentes-Lemus, Michael J. Davies

Publikováno v: Doblas, L, Hägglund, P M, Fuentes-Lemus, E & Davies, M J 2023, ' The cysteine residue in beta-lactoglobulin reacts with oxidized tyrosine residues in beta-casein to give casein-lactoglobulin dimers ', Archives of Biochemistry and Biophysics, vol. 733, 109482 . https://doi.org/10.1016/j.abb.2022.109482

Proteins are modified during milk processing and storage, with sidechain oxidation and crosslinking being major consequences. Despite the prevalence and importance of proteins in milk, and particularly caseins (∼80% of total content), the nature of

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https://curis.ku.dk/portal/da/publications/the-cysteine-residue-in-betalactoglobulin-reacts-with-oxidized-tyrosine-residues-in-betacasein-to-give-caseinlactoglobulin-dimers(53bf9740-df44-4aca-9832-73b337afcdb1).html