Title:α-Lactalbumin: Of Camels and Cows
Volume: 23
Issue: 12
Author(s): Jennifer M. Redington, Leonid Breydo, Hussein A. Almehdar, Elrashdy M. Redwan and Vladimir N. Uversky
Affiliation:
Keywords:
α-lactalbumin, CD, fluorescence, guanidine hydrochloride-mediated unfolding, aggregation, intrinsically disordered
protein.
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.
