Lactalbumin degradation

Over the temperature range of interest, the activation energy for the lactalbumin degradation reaction is 25.1 kJ/mole while that for the lacto-globulin degradation reaction is 121 kJ/mole. 

Whey contains 1.5 kg/m3 of lactalbumin and 3.0 kg/m3 of lactoglobulin. At 85 °C the following data are available on the kinetics of protein degradation, using initial concentrations that are the same as those in whey. 

DGBP Lactalbumins Lysozymes Galactose activation (369) Lactose biosynthesis Catalyze degradation of peptidoglycan, e.g. of bacterial cell walls (370,371)... 

Ovine mammary gland mRNAs were translated in a wheat-germ cell-free system in the presence of radioactive amino-acids. Automated Edman degradation performed on a-lactalbumin isolated by inununoprecipitation from the mixture of radiolabelled lactoproteins showed the occurrence of a hydrophobic 19 residue long A -terminal extension. The pre-protein represents the primary translation product since the iV -terminal methionyl residue was found to be donated by initiator Met-tRNA . Comparison of the signal regions of ovine a-lactalbumin and hen egg white lysozyme were reported. 

RP-HPLC can be used to determine the extent of degradation of native whey proteins ( 3-lactoglobulin and a-lactalbumin) by enzymes and to study their kinetics of degradation by monitoring both the disappearance of a-lactalbumin and p-lactoglobuhn and the appearance of peptide products. " It can also be used to evaluate whether the chromatographic profile obtained is affected by... 

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