Reports from Cornell University Highlight Recent Findings in Milk Proteins (Using Transglutaminase To Cross-link Complexes of Lactoferrin and A-lactalbumin To Increase Thermal Stability).

A recent report from Cornell University discusses the use of transglutaminase to increase the thermal stability of lactoferrin, a milk protein. The researchers found that complexing lactoferrin with alpha-lactalbumin improved its thermal stability and preserved its functional and structural properties. The study suggests that this complex formation could be of interest to the food industry. The research was supported by Dairy Management, Inc. and the National Science Foundation. [Extracted from the article]