Food Chemistry Lecture Summary

Name: Choong Wen Kang Iain Student ID: 19190014

There are two research topic presented by Prof. Hattori which are “Studies of

conformational changes in Β-lactogulobulin (B-LG) by using monoclonal antibodies

(mAbs)” and “Functional improvements in B-LG by conjugating with carboxymethyl

dextran”.

B-lactoglobulin is a type of protein that found in milk of the mammals. However, B-

lactoglobulin is not found in human milk but it is considered to be nutritionally good protein.

Its functional properties include emulsifying, foaming and gelling properties. The critical

problem as it is a strong allergen of milk allergy.

B-sheet structure denatured first and the conformational changes in a-helix structure

followed at higher temperature.

To conclude, B-lactoglobulin CMD conjugates maintained retinol binding activity as strong

as native B-lactoglobulin with little conformational change. Besides that, B-lactoglobulin

CMD conjugates were more stable to heating than native b-BG. Furthermore, the

emulsifying ability of B-lactoglobulin was improved by conjugation with CMD. Lastly,

immunogenicity of B-lactoglobulin was decreased by conjugation with CMD.

Feedback

The content is really interesting but it is too hard for me to understand it. I hope there is

some video in the class to me have better understanding.