α-Lactalbumin (α-LA) is a small (Mr 14,200), acidic (pI 4–5), Ca2+-binding protein. α-LA is a
regulatory component of lactose synthase enzyme system functioning in the lactating …

Ligand-binding properties of β-lactoglobulin (β-lg) are well documented, but the subsequent
biological functions are still unclear. Focusing on fatty acids/β-lg complexes, the structure …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

ABSTRACT Alpha-lactalbumin (α-LA), a small milk calcium-binding globular protein, is
known to possess noticeable anticancer activity, which is determined by the ability of this …

A complex formed by human α-lactalbumin (α-LA) and oleic acid (OA), named HAMLET, has
been shown to have an apoptotic activity leading to the selective death of tumor cells. In …

The oleic acid/alpha-lactalbumin complex HAMLET (human alpha-lactalbumin made lethal
to tumors) is cytotoxic to various cancerous cell lines and is assembled from alpha …

Abstract α-Lactalbumin bound with negligible, one and two Ca 2+ ions (apo, holo-Ca and
holo-2Ca La) were prepared, and thermal stability and gastrointestinal digestibility under …

Bovine α-lactalbumin (BLA) and β-lactoglobulin (BLG) are the most common and severe
food allergens in milk and they can bind C18 unsaturated fatty acids (UFAs) and their …

The selection of raw milk with high levels of functional components that have health-
promoting activities is very important for the exploitation and production of functional milk …

Milk proteins are known for their high nutritive value and diverse functional properties.
Beyond these qualities, milk proteins have gained growing scientific and commercial interest …