Research Progress on Functional Properties Changes and Application of Processed Milk β-Lactoglobulin

Milk β-lactoglobulin, the major protein in whey protein, possesses a unique molecular structure that provides binding sites for many ligands, endowing it with versatile functional properties including gelation, emulsification, and foaming. Hence, it has a broad application prospect. This paper first introduces the molecular structure, ligand binding sites, gelation, emulsification, and foaming properties of β-lactoglobulin. Then, it discusses the effect of several main processing methods including heat treatment, high-pressure processing, pulsed electric field treatment, and ultraviolet radiation induction on the properties of β-lactoglobulin. Finally, it elucidates the application of β-lactoglobulin in food processing, nanomaterials and basic research, aiming to provide a theoretical and scientific reference for promoting the industrial application of β-lactoglobulin in the food industry and other related industries.