β-Lactoglobulin -: a three-dimensional perspective

被引：43

作者：

Sawyer, L ^{[1
]}

Kontopidis, G ^{[1
]}

Wu, SY ^{[1
]}

机构：

[1] Univ Edinburgh, Inst Cell & Mol Biol, Struct Biochem Grp, Edinburgh EH9 3JR, Midlothian, Scotland

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 5-6期

关键词：

beta-lactoglobulin; structure; X-ray crystallography;

D O I：

10.1046/j.1365-2621.1999.00320.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bovine beta-lactoglobulin has been the subject of intense study over the past 60 years by, effectively, every available physicochemical technique, of which one of the most powerful is X-ray crystallography. We present a short review of the X-ray crystallographic work on milk protein together with an overview of the properties as they are seen from the current state of crystallographic analyses. At the present time, structural analyses do not provide any further insights into the possible function of the protein.

引用

页码：409 / 418

页数：10

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