关键词: 牛乳β-乳球蛋白, 分子结构, 功能特性, 加工方式

Abstract: Milk β-Lactoglobulin, as the major protein in whey protein, possesses a unique molecular structure that provides binding sites for many ligands, endowing it with versatile functional properties including gelation, emulsification, and foaming, which are crucial for expanding its commercial value. This paper firstly introduces the molecular structure of β-lactoglobulin, the binding sites between ligands, and its three major functional properties: gelation, emulsification, and foaming. Then, it discusses several main processing methods including heat treatment, high-pressure processing, pulsed electric field treatment, and ultraviolet radiation induction. Finally, it elaborates on the applications of β-lactoglobulin in food processing, nanomaterials, and recent basic research, aiming to provide theoretical and scientific references for promoting the industrial application of β-lactoglobulin in the food and other related industries.

Key words: Milk β-lactoglobulin, molecular structure,, features, processing method