α-Lactalbumin: Of Camels and Cows

Author(s): Jennifer M. Redington, Leonid Breydo, Hussein A. Almehdar, Elrashdy M. Redwan, Vladimir N. Uversky.

Journal Name: Protein & Peptide Letters

Volume 23 , Issue 12 , 2016

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Abstract:

Since camel milk has been attributed with various medicinal properties not found in bovine milk, we are systematically examining the differences between different proteins in bovine and camel milk. The purpose of this study is to investigate the structural differences between the bovine and camel α- lactalbumins. α-Lactalbumin is a highly abundant protein present in the milk of all mammalian species. Here we found several structural differences between bovine and camel α-lactalbumins: camel protein is more stable towards thermal and pHmediated denaturation but less stable towards guanidine hydrochloride-mediated unfolding, aggregates faster and is predicted to be more disordered than bovine α- lactalbumin.

Keywords: α-lactalbumin, CD, fluorescence, guanidine hydrochloride-mediated unfolding, aggregation, intrinsically disordered protein.

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Article Details

VOLUME: 23
ISSUE: 12
Year: 2016
Page: [1072 - 1080]
Pages: 9
DOI: 10.2174/0929866523666160517123738
Price: $58

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