β-Lactoglobulin（BLG）, CAS No.9045-23-2

CAS: 9045-23-2 Cat. No.: L304933

GRADE & PURITY BioReagent, ≥95%, derived from milk

Overview

β-Lactoglobulin is a globular protein within the whey-derived protein and lipocalin family found in milk. It binds small hydrophobic ligands such as fatty acids and retinol, possesses sulphur chemistry and thermocoagulation properties, and exhibits antiviral, pathogen adhesion prevention, anticancer, and cholesterol-lowering effects.

Specifications

Product Name

β-Lactoglobulin（BLG）, CAS No.9045-23-2

Grade

BioReagent

Specifications & Purity

BioReagent, ≥95%, derived from milk

CAS

9045-23-2

Molecule Type

Protein

Storage and Shipping

Concentration

derived from milk

Storage

Store at 2-8°C

Shipped In

Wet ice

References

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44. Zhi-Wei Liu, Jun Lv, Chang Liu, Jun-Hu Cheng, Rana Muhammad Aadil, Xiu-Bin Liu.  (2025)  Characterization of cold plasma-induced covalent conjugation of diverse polyphenols to β-lactoglobulin: Impacts on functionality and antigenicity.  Innovative Food Science & Emerging Technologies,      [PMID:] [10.1016/j.ifset.2025.104281]

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48. Gongshuai Song, Taijiao Xiang, Haina Hou, Danli Wang, Tinglan Yuan, Ling Li, Jianchang Jin, Ziyuan Wang, Fuping Zheng, Mengna Zhang, Jinyan Gong.  (2025)  Cold plasma induced amyloid β-lactoglobulin fibrils-fucoidan self-assembled complexes for lycopene delivery: Structural characterization, emulsion stability, and in vitro release behaviour.  FOOD CHEMISTRY,      [PMID:41197318] [10.1016/j.foodchem.2025.146846]

49. Ling Li, Ruya Tan, Yanxin Huang, Jinxiu Shi, Danli Wang, Tinglan Yuan, Gongshuai Song, Jinyan Gong.  (2025)  Molecular Weight of Hyaluronic Acid Critically Determines the Structural and Functional Properties of Its Conjugates with Milk Proteins.  FOOD HYDROCOLLOIDS,      [PMID:] [10.1016/j.foodhyd.2025.112381]

50. Yutong Ye, Jinhao Zhang, Panpan Chen, Yongli Ji, Chunyan Ma, Jun Guo, Yi Liu, Hongli Chen.  (2025)  Interaction between flavonoids and β-Lactoglobulin and their antioxidant capacity under the regulation of the number of phenolic hydroxyl groups.  FOOD CHEMISTRY,      [PMID:41485304] [10.1016/j.foodchem.2025.147832]

51. Chun Li, Chang Liu, Xiu-Bin Liu, Jun-Hu Cheng, Rana Muhammad Aadil, Zhi-Wei Liu.  (2026)  Cold plasma-induced amyloid fibrils of β-Lactoglobulin: Structural modulation, antigenicity reduction, and emulsification enhancement.  FOOD CHEMISTRY,      [PMID:41554198] [10.1016/j.foodchem.2026.147991]

52. Gongshuai Song, Tian Zhao, Yingcong Yang, Yangcheng Ge, Wei Tang, Taijiao Xiang, Danli Wang, Tinglan Yuan, Ling Li, Yong Cheng, Mengna Zhang, Jinyan Gong.  (2026)  Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability.  FOOD RESEARCH INTERNATIONAL,      [PMID:41763791] [10.1016/j.foodres.2026.118469]

53. Yating Liu, Na Gan, Peiran Liu, Junjie Xu, Fang Geng, Di Wu.  (2026)  Characterization of the interaction between tartrazine and β-lactoglobulin under different pH conditions: multispectral analysis and computer simulation.  Current Research in Food Science,      [PMID:41640713] [10.1016/j.crfs.2026.101323]

54. Yangcheng Ge, Yingcong Yang, Zhen Xu, Gongshuai Song, Mengna Zhang, Jinyan Gong.  (2026)  Glycation regulation between dual-natural milk-derived proteins and fucoidan by dielectric barrier discharge-cold plasma and its potential for delivery of astaxanthin.  Innovative Food Science & Emerging Technologies,      [PMID:] [10.1016/j.ifset.2026.104481]

55. Ling Li, Yanxin Huang, Ruya Tan, Danli Wang, Tinglan Yuan, Gongshuai Song, Hyunbin Seong, Jinyan Gong.  (2026)  High-Efficiency Layer-by-Layer Microencapsulation of Lactobacillus sakei J15 Using Milk Protein–Hyaluronic Acid Conjugates and Chitosan to Enhance Probiotic Protection.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:41605860] [10.1021/acs.jafc.5c13230]