Lactoglobulin example sentences

"Lactoglobulin" Example Sentences

1. Lactoglobulin is a major whey protein.
2. The study focused on the heat stability of lactoglobulin.
3. Lactoglobulin denaturation affects cheese texture.
4. We analyzed the glycosylation patterns of bovine lactoglobulin.
5. Lactoglobulin's role in allergy is well-documented.
6. Changes in lactoglobulin structure impact its functionality.
7. The concentration of lactoglobulin varied across samples.
8. Researchers investigated the interaction of lactoglobulin with other proteins.
9. Lactoglobulin contributes significantly to whey protein isolate.
10. Lactoglobulin allergenicity is a concern for some individuals.
11. They measured the unfolding kinetics of lactoglobulin.
12. The experiment examined the effect of pH on lactoglobulin solubility.
13. Lactoglobulin forms aggregates under certain conditions.
14. Purified lactoglobulin was used in the in vitro assay.
15. Lactoglobulin is found in the whey fraction of milk.
16. The impact of processing on lactoglobulin functionality is significant.
17. Hydrophobicity plays a role in lactoglobulin interactions.
18. This novel method improved lactoglobulin extraction efficiency.
19. Lactoglobulin is a globular protein.
20. We observed significant differences in lactoglobulin levels.
21. The study utilized recombinant lactoglobulin for analysis.
22. Lactoglobulin modifications enhance its emulsifying properties.
23. Lactoglobulin self-assembly creates unique structures.
24. Understanding lactoglobulin behavior is crucial for food science.
25. The presence of lactoglobulin was confirmed by SDS-PAGE.
26. Lactoglobulin has been used in numerous food applications.
27. The data suggests a correlation between lactoglobulin and foaming.
28. Improved lactoglobulin quantification methods are needed.
29. Lactoglobulin interacts with other milk proteins.
30. Genetic modification altered the properties of lactoglobulin.
31. Heat-induced aggregation of lactoglobulin was observed.
32. The article reviews the literature on lactoglobulin structure.
33. Lactoglobulin's role in food rheology requires further research.
34. They investigated the binding of ligands to lactoglobulin.
35. Lactoglobulin concentration was determined using ELISA.
36. The results showed a significant impact of temperature on lactoglobulin.
37. Lactoglobulin is an important protein in infant nutrition.
38. Research continues into the potential health benefits of lactoglobulin.
39. The team focused on the characterization of lactoglobulin variants.
40. Lactoglobulin is often used as a model protein in studies.
41. Lactoglobulin denaturation is irreversible under certain conditions.
42. The molecular weight of lactoglobulin is approximately 18 kDa.
43. Lactoglobulin plays a significant role in the creation of gels.
44. Further studies on lactoglobulin are warranted.
45. The analysis revealed the presence of multiple forms of lactoglobulin.
46. Lactoglobulin is a relatively stable protein.
47. The use of lactoglobulin in food processing is widespread.
48. Novel applications of lactoglobulin are constantly being explored.
49. The study highlighted the importance of lactoglobulin in dairy technology.
50. Lactoglobulin has a complex three-dimensional structure.