Abstract:

Beta-lactoglobulin is one of the important proteins in cow milk. More and more researchers focused on its
aggregation in recent years. The factors affecting aggregation of β-lactoglobulin include internal and external factors. The
disulfide bonds are the internal factors. However, there are many external factors, such as temperature, pH, ion strength, and
protein concentration. The physicochemical and biological properties of β-lactoglobulin could be changed by changing its
conformation. The thermal stability, turbidity, rheological properties, polymer morphology and particle size, digestion and
immune properties are summarized in this paper. Meanwhile, we review recent studies on the aggregation of β-lactoglobulin.
Hopefully this review will provide meaningful information for the development and utilization of β-lactoglobulin polymers.

Key words: β-lactoglobulin, protein aggregation, polymer