Abstract:
β-Lactoglobulin is the second most abundant protein in the milk of many mammalian species including cows. The protein appears to interact with a wide range of ligands including fatty acids, retinol, polyphenols, and other polar and water-soluble molecules such as folic acid. This review summarises recent studies on the interactions of smaller molecules and β-lactoglobulin and describes the relationship between these ligands and their function. β-Lactoglobulin also has potential applications in food industry, including the use of β-lactoglobulin-small molecule complexes to deliver and to increase the bioavailability of small molecule bioactives. We hope this review will inspire further readings and research into this abundant but relatively poorly understood milk protein.