COMPARATIVE ANALYSIS OF THERMAL PROPERTIES OF TWO TYPES OF β-LACTOGLOBULIN A AND B

In this paper we have adressed to a comparative analysis of thermal denaturation properties of β-lactoglobulin types A and B. The analysis has been carried out in the absence and presence of some osmolytes and polyols with various concentrations at pH= 2.0. Our interpretation showed that the ? ? D G protein is function of sugar concentration and increased with increasing sugar concentration . On the other hand, ?Hm of two types lactaglobulin has an insignificant dependence on the sugar concentrations . Estimated denaturation temperatures are 351.0 K and 348.2 K for A type and B type respectively.