Milk proteins and their interactions.

β-Lactoglobulin is the most abundant whey protein in the milks of ruminant animals. While bovine b-lactoglobulin has been subjected to a vast array of studies, little is known about the caprine ortholog. We recently solved an ultra-high resolution crystal structure of caprine β-lactoglobulin and used analytical ultracentrifugation and small-angle X-ray scattering data to examine how it behaves in solution. These studies provide insight into the relationships among structural, processing, nutritional and immunological characteristics that distinguish cow’s and goat’s milk. More recently, PhD candidate Jennifer Crowther visited Prof. Thomas Laue’s laboratory in New Hampshire to investigate interactions between β-lactoglobulin and other biomolecules in milk.