Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Julia K. Keppler; Anja Heyse; Eva Scheidler; Maximilian J. Uttinger; Laura Fitzner; Uwe Jandt; Timon R. Heyn; Vanessa Lautenbach; Joanna I. Loch; Jonas Lohr; Helena Kieserling; Gabriele Günther; Elena Kempf; Jan Hendrik Grosch; Krzysztof Lewiński; Dieter Jahn; Christian Lübbert; Wolfgang Peukert; Ulrich Kulozik; Stephan Drusch; Rainer Krull; Karin Schwarz; Rebekka Biedendieck

doi:10.1016/j.foodhyd.2020.106132

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Julia K. Keppler, Anja Heyse, Eva Scheidler, Maximilian J. Uttinger, Laura Fitzner, Uwe Jandt, Timon R. Heyn, Vanessa Lautenbach, Joanna I. Loch, Jonas Lohr, Helena Kieserling, Gabriele Günther, Elena Kempf, Jan Hendrik Grosch, Krzysztof Lewiński, Dieter Jahn, Christian Lübbert, Wolfgang Peukert, Ulrich Kulozik, Stephan DruschRainer Krull, Karin Schwarz, Rebekka Biedendieck

Chair of Food and Bioprocess Engineering

Research output: Contribution to journal › Article › peer-review

47 Scopus citations

Original language	English
Article number	106132
Journal	Food Hydrocolloids
Volume	110
DOIs	https://doi.org/10.1016/j.foodhyd.2020.106132
State	Published - Jan 2021

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10.1016/j.foodhyd.2020.106132

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Keppler, J. K., Heyse, A., Scheidler, E., Uttinger, M. J., Fitzner, L., Jandt, U., Heyn, T. R., Lautenbach, V., Loch, J. I., Lohr, J., Kieserling, H., Günther, G., Kempf, E., Grosch, J. H., Lewiński, K., Jahn, D., Lübbert, C., Peukert, W., Kulozik, U., ... Biedendieck, R. (2021). Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. Food Hydrocolloids, 110, Article 106132. https://doi.org/10.1016/j.foodhyd.2020.106132

@article{3616cebe787d4540bbd560ce76fc496a,

title = "Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants",

author = "Keppler, {Julia K.} and Anja Heyse and Eva Scheidler and Uttinger, {Maximilian J.} and Laura Fitzner and Uwe Jandt and Heyn, {Timon R.} and Vanessa Lautenbach and Loch, {Joanna I.} and Jonas Lohr and Helena Kieserling and Gabriele G{\"u}nther and Elena Kempf and Grosch, {Jan Hendrik} and Krzysztof Lewi{\'n}ski and Dieter Jahn and Christian L{\"u}bbert and Wolfgang Peukert and Ulrich Kulozik and Stephan Drusch and Rainer Krull and Karin Schwarz and Rebekka Biedendieck",

note = "Funding Information: The authors gratefully acknowledge the financial support provided by the German Research Foundation ( DFG ) within the priority program, SPP1934 “DiSPBiotech – Dispersity, structural and phase modifications of proteins and biological agglomerates in biotechnological processes”. TU Braunschweig would like to thank Beate Jaschok-Kentner, Helmholtz Centre for Infection Research, Department of Molecular Structural Biology, Braunschweig, Germany, for N-terminal protein sequencing. Kiel University acknowledges the skillful help of Jesco Reimers, Division of Food Technology, Kiel University, Germany, with protein fluorescence measurements. ES and UK acknowledge the professional technical work of Claudia Hengst in conducting the HPLC analysis. UJ acknowledges partial funding by BMBF (grant 031B0222 ). ",

year = "2021",

month = jan,

doi = "10.1016/j.foodhyd.2020.106132",

language = "English",

volume = "110",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

Keppler, JK, Heyse, A, Scheidler, E, Uttinger, MJ, Fitzner, L, Jandt, U, Heyn, TR, Lautenbach, V, Loch, JI, Lohr, J, Kieserling, H, Günther, G, Kempf, E, Grosch, JH, Lewiński, K, Jahn, D, Lübbert, C, Peukert, W, Kulozik, U, Drusch, S, Krull, R, Schwarz, K & Biedendieck, R 2021, 'Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants', Food Hydrocolloids, vol. 110, 106132. https://doi.org/10.1016/j.foodhyd.2020.106132

TY - JOUR

T1 - Towards recombinantly produced milk proteins

T2 - Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

AU - Keppler, Julia K.

AU - Heyse, Anja

AU - Scheidler, Eva

AU - Uttinger, Maximilian J.

AU - Fitzner, Laura

AU - Jandt, Uwe

AU - Heyn, Timon R.

AU - Lautenbach, Vanessa

AU - Loch, Joanna I.

AU - Lohr, Jonas

AU - Kieserling, Helena

AU - Günther, Gabriele

AU - Kempf, Elena

AU - Grosch, Jan Hendrik

AU - Lewiński, Krzysztof

AU - Jahn, Dieter

AU - Lübbert, Christian

AU - Peukert, Wolfgang

AU - Kulozik, Ulrich

AU - Drusch, Stephan

AU - Krull, Rainer

AU - Schwarz, Karin

AU - Biedendieck, Rebekka

N1 - Funding Information: The authors gratefully acknowledge the financial support provided by the German Research Foundation ( DFG ) within the priority program, SPP1934 “DiSPBiotech – Dispersity, structural and phase modifications of proteins and biological agglomerates in biotechnological processes”. TU Braunschweig would like to thank Beate Jaschok-Kentner, Helmholtz Centre for Infection Research, Department of Molecular Structural Biology, Braunschweig, Germany, for N-terminal protein sequencing. Kiel University acknowledges the skillful help of Jesco Reimers, Division of Food Technology, Kiel University, Germany, with protein fluorescence measurements. ES and UK acknowledge the professional technical work of Claudia Hengst in conducting the HPLC analysis. UJ acknowledges partial funding by BMBF (grant 031B0222 ).

PY - 2021/1

Y1 - 2021/1

UR - http://www.scopus.com/inward/record.url?scp=85088126263&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2020.106132

DO - 10.1016/j.foodhyd.2020.106132

M3 - Article

AN - SCOPUS:85088126263

SN - 0268-005X

VL - 110

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 106132

ER -

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

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